Big Red Triple Tomato Pizza -- Crisps
Author: 
 
Ingredients
  • 12 Small Toy tomatoes, (12 ounces total) 1-1.5 inches wide
  • Zest and juice of 1 lemon
  • 2 fig leaves
  • ½ teaspoon sea salt
  • 2 tablespoons sugar
Instructions
  1. Bring a small pot of water to a boil. Cut a shallow “X” into the bottom of each tomato.
  2. Place a medium bowl with ice water near the boiling water.
  3. When the water is boiling, drop the tomatoes in the water 5 at a time and boil them for 15 seconds each until pulling them and placing them into the ice bath.
  4. After a few minutes in the ice bath, take each tomato out and pull the skin down the side and remove. Gently place the skins on a plate side by side by side.
  5. Place all the tomatoes, the lemon zest, salt, and the fig leaves into a small pot and simmer while breaking up the tomatoes with a wooden spoon. Simmer on medium until the tomatoes start breaking down even more- 12-15 minutes. Remove fig leaves.
  6. Turn off heat and grind the tomatoes up with an immersion blender.
  7. Place a colander filled with a large square of cheesecloth on it.
  8. Pour the now cooled tomato mixture into it and let the juices flow through.
  9. Brush with a wooden spoon to clear any blockage. Finally, pull up each corner of the cheese cloth and twist the top to force out the rest of the juice. You should have a final yield of ¾ cup to 1 cup.
  10. Place the juice in another small sauté pan and add the sugar.
  11. Reduce the tomato juice on medium-low heat and when the sugar has liquified, add ½ teaspoon of the lemon juice. Taste to see if the lemon juice adds a bit of acidity to the sauce. If you need more, add a spritz more.
  12. Reduce the sauce by ¾ or until the sauce coats the back of a spoon and has the viscosity of honey. Remember that the sauce will turn thicker as it cools.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/big-red-triple-tomato-pizza-with-pancetta-and-brie