Finger Food & Dips

Duo of Zebrino and Yellow Cherry Tomatoes

This delightful dish showcases the brilliant colours of two very different tomatoes.

Serves: 12.
Prep Time: 30 minutes plus overnight chilling and 2 hours' setting time.

Preparation Only

Ingredients

• 12 Zebrino tomatoes
• 12 yellow cherry tomatoes
• 1 d'VineRipe® truss tomato, finely diced
• 1/2 baby fennel, shaved and finely diced (to make 1/2 cup)
• 2 drops Tabasco sauce
• 1 sheet gelatine
• 50g cooked sand, mud or spanner crab meat
• 50ml egg mayonnaise
• Salt
• Ground white pepper

Preparation Instructions

• Cut lids off the Zebrino and yellow cherry tomatoes and discard. Scoop out seeds and pulp  and place in a bowl. Add diced d'VineRipe® tomato and combine.
• Transfer to a piece of cheesecloth and tie into a bundle. Place in a colander over a bowl and refrigerate overnight.
• Next day, discard tomato in the cheesecloth and measure out 150ml of the tomato water. Add Tabasco and salt and pepper to taste.
• Dissolve gelatine in 50ml warm water and add to tomato water.
• Divide crab meat between Zebrino shells and then fill with tomato water. Refrigerate for 2 hours till set.
• Combine fennel and mayonnaise and season to taste.
• Fill yellow cherry tomatoes with fennel mix.
• To serve, alternate tomatoes on platter.
• Any left-over tomato water jelly may be poured into a tray and refrigerated for 2 hours to set. Cut into cubes and serve on top of the filled Zebrino and yellow cherry tomatoes.