Erik has been posting recipes for Tomato Grappatini, and my curiosity was piqued. Between the garden and the CSA, I have an abundance of tomatoes, and these are more for eating than canning. I plan to can the Roma tomatoes, but the beefsteaks and similar just don't can well.
So I decided to try to make a similar aperitif.
Erik's recipe says to juice the tomatoes and then strain and filter. OK. How do I juice a tomato, anyhow? Well, I chopped the cored tomatoes on the block on which I had just chopped garlic (for a little extra zing) and then threw them into the blender on liquify. I then put this into a strainer over a glass jar and let it sit. He put some herbs into the basic juice to steep - since I don't have grappa I was planning to use gin so I decided to stick with plain juice. After chilling, it says to filter through a coffee filter - whoops, none to be found. I tried to use my metal mesh filter but it didn't work, ditto my tea press. So I decided to just try to work with the juice as is (I will bring home a coffee filter from work tomorrow!).
I put a few ice cubes in my cocktail shaker, and then added in a jigger of the juice, a jigger of Tanqueray, 1/8 tsp of balsamic vinegar and a jigger of Dubonnet Blanc. I shook and strained it into a chilled glass with 3 olives in the glass. It was an interesting burgundy color, and tasted wonderful.
Dinner was mesclun salad with tomatoes, chicken marsala with a fresh cream reduction, garlic mashed potatoes, ratatouille, and baked kambocha squash. For dessert, fresh peach pie with ice cream.
I do love Sunday dinners, even when there are only three of us at table.