Tomato 3 ways served with a Spicy Tomato Soup, Bilini & Boiled Egg


Tomato Sauce
4 Fesh Beef  Tomatoes
100g Tomato Puree
1 Finger Chilli
1 Onions
2 Bulbs Garlic
Dash of White Wine
Dash White Vinegar
Vegetable Stock
Fresh Basil

100g Plain Flour
1 Egg Separated
150ml Milk
25g Butter melted
Bunch of chives snipped
Sunflower oil for cooking

Tomato Salad
1 Egg Boiled
1 Beef Tomato
1 Green tomato
1 Yellow Tomato
Edable Flowers

Tomato Sauce slice onion, Celery, garlic, chilli and chop stalks of Basil fry in olive oil till sof, then add wine, vinegar and reduce then roughly dice tomato and add and cook until dissolved, then add tomato puree and add vegetable stock, cook on a low heat for an hour then chop basil leave and add, the blend and strain if a bit

For the Bilini mix, tip the flour into a bowl, then season. Make a well in the middle, then add the egg yolk and half the milk. Whisk until smooth, gradually and the rest of the milk, then the butter and chives. whisk the egg whites until start stiffens, the fold into the batter.
to cook lightly grease a frying pan, then cook spoonfuls for 2-3 minutes on each side until golden brown, when cook set aside

For Tomato Salad cut top and bottom off Beef Tomato then scoop out middle then slice down 1 side and open up, then remove all the remaining seeds, then wedge yellow and green tomato, open up the beef tomato and trim so it is straight, then arrange yellow and green on Beef tomato decorate with flowers drizzle with olive oil.

Then pour tomato soup in a bowl, and cut boil egg in 1\4 and place on top of Bilini then is ready to serve.




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