Tomato Salad with Spicy Tomato Sauce

We got this recipe for a summery, fresh and spicy starter from PARK café-restaurant in Amsterdam.  They follow a ‘herb-to-table’ approach in which Mediterranean influences, vegetables and fresh herbs take center stage. This is only further emphasized by the stunning, green location in Oosterpark. 

For this recipe, you need heirloom tomatoes. Heirloom is a collective name for a mix of different old varieties. They come in all kinds of shapes and sizes and in different colors. A dish with these tomatoes is therefore insta-worthy by definition. You can buy them from your greengrocer.

Method

Marinade

You need approximately one-third of the marinade recipe. You can freeze what remains, but you can also choose to make less marinade.

Boil 200 milliliters of water with the sugar and glucose until it forms a light caramel. Then roughly chop the chili, ginger and lemongrass. Add this to the caramel. Then pour in the white wine and the remaining water. Once the mixture comes to the boil again, add the garlic. Finally, add the white wine vinegar and simmer gently for another ten minutes. Once removed from the heat, strain and taste the marinade. Add pepper and salt if necessary. Then place it in the refrigerator and get started on the tomatoes.

Tomato Salad

Cut the tomatoes into large, uneven pieces and leave them in the marinade for three hours. Make the spicy sauce during these three hours; you will have plenty of time. After three hours, remove the tomatoes from the marinade and divide them into two portions. Fry one portion in a very hot pan with a splash of olive oil until nicely browned on both sides. Then place them in a bowl and add the cold tomatoes. Next, finely chop the basil and lemon thyme and mix them through the tomatoes together with the olive oil. Season with salt and pepper to taste.

Spicy Tomato Sauce

Preheat the oven to 230 degrees. Roughly chop the tomatoes, chili pepper and garlic. Toss with the olive oil, salt and pepper. Roast the mixture in the oven for six minutes. Once out of the oven, let it cool slightly, then place it in the blender. Add the tomato juice and blend until smooth. Season with salt and pepper to taste. For the best result, strain the sauce before serving.

Serving

Make sure the spicy sauce has cooled completely. Pour some sauce onto a plate and spoon the tomato salad on top. Finally, sprinkle roasted pine nuts and basil tips over the salad.

PARK Café-restaurant – Hotel Arena
’s-Gravesandestraat 55,
Amsterdam

Sunday through Thursday: 07.00 – 24.00
Friday & Saturday: 08.00 – 01.00