So one day at work we thawed probably a 20 quart cambro full of local tomatoes that were harvested at the peak of their season and to our surprise, we ended up with the most clear and flavorful tomato water we've ever tasted. So I immediately felt like I needed to put that on the menu for the next night, which was perfect since we have tasmanian sweet crab written down as a protein for the first course. So...
-pick ripe tomatoes that were in season.
-freeze the tomatoes for use in the off season.
-thaw tomatoes for marinara.
-discover a large amount of tomato water from the thawing process.
-create a dish that involves this wonderful discovery.
-make asparagus chawanmushi.
-asparagus + crab = classic combo.
-result: chilled asparagus custard with tasmanian crab, tomato water and oven dried tomato, ivory lentils, and baby herbs.
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