You might think this is simply a tomato paste, but it has so intense a flavor and is so rich in antioxidants and other nutrients that we chose to call it tomato caviar.
Inspired by the tradition of superior quality tomato-paste making on the island of Santorini, Peter Oikonomou, a botanist and food scientist, has created a tomato spread with a rich and complex taste. Grown organically using arid agriculture, the raw tomatoes are phenomenally delicious and unusally rich in nutrients. Furthermore, because of the variety of tomato and because of the volcanic soil in which they grow, these tomatoes produce a paste essentially without acidity, despite containing no other ingredients other than tomatoes and tomato juice. Slow, careful cooking that takes more than 5 full hours produces a paste with a complex taste that develops in multiple stages as it envelops the palate.
This is the magic ingredient for any tomato-based dish. Serve it on a bruschettas or with soft goat cheese drizzled with olive oil. It can be added to soups and sauces as a final touch to enrich their flavor and thicken the sauce. Add to a tasty Greek olive oil to flavor pasta. Try it in marinades or homemade salad dressings to give them color, enhance their flavor, and thicken the sauce. With almost no acidity, this paste can be used raw.
7.6 oz (215 grams |
