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.

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.

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