Roasted momotaro tomato timbale with fresh crabmeat and peach-grapefruitmint salsa

Momotaro tomatoes from Japan are prized for their balanced acidity, and intensely sweet and meaty flesh. Eat it fresh or just with a pinch of sea salt. Add bittersweet wedges of grapefruit and you get an explosion of flavours.
By epicure
Published on Tuesday, 02 Jul 2013
Cuisine
Japanese
Type of Meal
Starters
Vegetarian-friendly
No
Level of Difficulty
Easy
Speed
Quick

Momotaro tomatoes from Japan are prized for their balanced acidity, and intensely sweet and meaty flesh. Eat it fresh or just with a pinch of sea salt. Add bittersweet wedges of grapefruit and you get an explosion of flavours.

Serve 4 Prep time 15 minutes
Cook time 25 minutes


Fresh crabmeat mix
1 tbsp olive oil
80g white onions, diced
400g fresh sweet crabmeat
10g thyme leaves
pinch rock salt and pepper

Peach-grapefruit-mint salsa
2 whole fresh ripened peaches, skin peeled
½ cup grapes, skin peeled
6 mint leaves, thinly shredded
1 grapefruit, sliced to wedges
1 grapefruit peel

Basil oil
3 fresh garlic cloves
¼ cup olive oil
50g fresh basil leaves

4 Momotaro tomatoes, sliced
2 tbsp mayonnaise

Balsamic glaze
4 tbsp aged balsamic vinegar
2 tbsp fine sugar

Garnish
30g frisee or arugula leaves

• Heat up a non-stick pan with olive oil. Fry the white onions till fragrant. Add in the crabmeat, thyme leaves, and season to taste. Fry the mixture till dry.
• Meanwhile, combine all the ingredients for the peach- grapefruitmint mixture in a bowl. Chill the mixture in the fridge.
• To make the basil oil: smash the garlic cloves and add them into a pot filled with olive oil. Heat up the pot for 25 minutes before adding the basil leaves. Turn off the heat. Let cool. Blend mix into a smooth puree. Strain the mixture and set aside.
• To make the aged balsamic glaze: heat the vinegar in a pot and bring it to a boil. Reduce the vinegar into half, then add fine sugar.
• One a plate: layer one spoonful of crabmeat mix on a slice of tomato and mayonnaise. Repeat the step. Top the tomatoes with peach-grapefruit-mint salsa. Add balsamic glaze and garnish with frisee or arugula. Serve.