Feringgi Grill

Ingredients

• 1kg very ripe tomatoes (the riper the better)
• 1 stick celery
• ½ baby fennel
• 1 small carrot
• 4 shallots, peeled
• 10 leaves basil
• 3 stems parsley with roots
• 2 sprigs thyme
• 1 sprig tarragon
• 3 cloves garlic
• 100ml sherry vinegar / red wine vinegar
• 80g sugar
• 5g salt
• 10 black peppercorns

Method

1. Cut tomatoes, vegetables and herbs into small uniform pieces and place in a large glass or plastic bowl.
2. Using the back of a knife, roughly crush the peppercorns and add with sugar and salt to the tomato bowl.
3. Sprinkle vinegar over the mix, using your hands to combine all ingredients very well. Make sure all ingredients are evenly spread.
4. Cover with plastic wrap and leave in a warm area for 3-5 hours, stirring every hour or so.
5. When the tomatoes have started breaking down, pour the mixture, in stages, into a food processor and juice it.
6. Pour the liquid tomato mix through a fine strainer with a few layers of cheese cloth, into a large container. Put strainer with the container underneath still catching drips in the refrigerator until pulp is dry.
7. Remove liquid from fridge. Use a ladle to skim away slowly and carefully and pass again through cheese cloth. Be careful not to disturb the sediment on the base.
8. Season to taste and serve either hot or iced.

Tips

• This makes a great cocktail with vodka, a dash of Tabasco, lemon juice and Worcestershire sauce.
• Keep the pulp caught in the cheese cloth and cook slowly until it becomes a paste. This freezes well and makes a good base for a pasta sauce.

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