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Layered tomato and apple a la salsa verde

An unforgettable combination of flavors

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Layered tomato and apple a la salsa verde

At a glance

Serves:
4
Difficulty:
Medium
 
 

Mercè Passola

Read interview with:

© Becky Lawton

Ingredients

    • 1400 g of tomatoes
    • 900 g of apples
    • 1 clove garlic
    • 40 g onion
    • 40 ml oil
    • 12 g parsley
    • 8 ml lemon juice
    • 0.5 g dried basil
    • 10 ml cider vinegar
    • 0.5 agave
    • Salt and pepper

Method

  1. Peel the tomatoes and cut into very thin slices with a mandolin.
  2. Peel the apples, remove the core and cut into very thin slices with a mandolin.
  3. Then place the apples on a dehydrator tray on a sheet of Teflex and dehydrate at 40 ° C

If you don’t have a dehydrator, you can use the fan oven at a temperature of 40 º C, leaving the door slightly ajar to allow moisture to escape

  1. Put the tomato slices in a colander with salt to release water.
  2. Put the garlic, onion, lemon juice, parsley, oil, and basil in a blender and puree slightly.
  3. Put the vinegar, agave and pepper in a bowl , and beat vigorously until you have a smooth cream.

Assembly:

  1. Lay out a line of three tomatoes, slightly overlapping.
  2. Top with salsa verde and continue with a layer of three apple slices, spread with the vinegar and agave mixture. Repeat the process, creating layers of tomato with salsa and apple to get the desired height.
  3. Finish by decoratively pouring some salsa over the apples.

Tip

If you don’t have a dehydrator, you can use the fan oven at a temperature of 40 º C, leaving the door slightly ajar to allow moisture to escape

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