3 ways to sublimate tomatoes with spices
Gazpacho with Smoked Chilli Sauce
What could be better than a chilled gazpacho in the summer? A real bowl of freshness and vitamins, gazpacho is very simple to make at home. All you need is a blender, into which you add 8 roughly chopped tomatoes, 1 spring onion and 1 red pepper. You slip in 3 tablespoons of cider vinegar (organic is better), 2 teaspoons of Flower of Salt of Kampot, a little freshly ground Red Kampot Pepper, 50ml of water, and mix it all together. To give it a bit of a kick, add some Smoked Chilli Sauce, about 3 teaspoons, but don’t hesitate to take the bottle to the table to add more at the last minute. The little extra: the dash of olive oil at the end in each serving glass!
Bruschetta with Fresh Salted Kampot Pepper
This is our favourite recipe for last-minute aperitifs. Simply toast some bread and rub it with a clove of garlic from which the skin has been removed. The bread is then salted and oiled and diced tomatoes from which the seeds have been removed are added. The final touch: Fresh Salted Kampot Pepper, which will give this bruschetta its originality! We advise you to bring the jar to the table for the pepper addicts.
Oven Roasted Cherry Tomatoes with Kaffir Lime Rinds
We love to take cherry tomatoes that are a little too ripe and roast them in the oven for about twenty minutes (at 180°C). Their fruity taste will intensify, and for a tangy note, we sprinkle them with Kaffir Lime Rinds once they are out of the oven. It’s simple and delicious, and goes well with all your favourite meat and fish dishes.
How are you working with tomatoes this summer?