1. On the first day, put the diced, seeded, and peeled tomatoes in a pot and cook for 45 minutes. In addition, let the onion simmer for 7-8 minutes. Put all into the blender.
2. Strain with a fine stainless steel strainer, put it back into the blender and add 1 tablespoon of Canola Oil, 2 tablespoons of red wine vinegar, a little bit of wormwood Tarragon, 3/4 cup and 2 tablespoons of simple syrup. Method: 1/2 cup of water, 1 cup of sugar, boil for 6-7 minutes or thick, 3 slices of orange peel with a peeler. Method: saucepan, use 1 teaspoon of water to cook orange peel, repeat three times until soft, salt and black A little bit of pepper, taste. Fight together.
3. After filtering the material in the second step with a stainless steel filter, put it into an ice cream machine to make tomato ice cream. Then put it in the refrigerator. Wait for consumption before taking out.
4. 3 basil leaves and stems are separated. Boil them with hot water to soften, add ice water to soak for a while, put in a blender and add 1/2 cup of olive oil and stir together. Pour into a saucepan and cook on high heat for 1 minute to turn off the heat. Strain with a stainless steel strainer into a large bowl and stir through ice water until cooled. Put it in a box and put it in the refrigerator until the next day to isolate the oily residue with an isolation net. Put it in the refrigerator and take it out when you eat it.
5. The next day, take out 3 medium-sized tomatoes, peel them, remove the seeds, and dice them. Use a cloth or paper to squeeze the tomatoes out of excess water, put in a blender, add 1 tablespoon of balsamic vinegar, 1/4 cup of extra-virgin olive oil, extra-virgin olive oil, a pinch of salt and black pepper, try taste. Stir them together, strain them with a stainless steel strainer, and put them in the refrigerator. Take out when you eat.
6. Garlic slice method: beat a egg white, mix in flour, salt, sugar and mix it to make a thin sauce, then add butter and stir to make a paste, and mix well. Stir in finely grated Parmesan cheese and garlic mash. Make small round cakes and sprinkle a little rosemary and Italian parsley. Preheat oven 325F (162C) and bake for 8-10 minutes. Set aside.
7. Use a mold to cut a round shape on the toast, drizzle both sides with oil and sprinkle with garlic powder. Preheat the oven 300F (148C) to bake for 10-15 minutes or golden brown
8. In a large bowl, peel the tomatoes and grapes, add Extra-virgin olive oil, a bit of salt and black pepper, and taste. Placing: Lay two layers of grapes and cherry tomatoes on top of the bread. Put the tomato juice in the middle of the plate and drizzle a circle of basil oil on the outside. Put the bread, tomatoes and grapes on the tomato juice. Add tomato ice cream (quenelle: a hot spoon soaked in hot water quickly scoops out an oval), and finally put garlic slices. It needs to be consumed immediately.
9. sample
