From: Jarrod Oglan, culinary student, The Culinary Institute of Canada. This recipe won the $1,500 Grand Prize in the 25th Annual “Best of the Best” recipe contest for Canadian culinary students, sponsored by the Florida Tomato Committee. Yield: 3 cups.
4 cups chopped tomatoes
½ cup chopped white onion
½ cup chopped carrots
½ Tbsp. canola oil
1 tsp. red chili flakes
2 garlic cloves, chopped
2 Tbsp. tomato puree
3 Tbsp. balsamic vinegar
½ cup vegetable stock
10 basil leaves, divided
¼ cup white sugar
¼ cup water
½ cup balsamic vinegar reduction
¼ cup olive oil
to taste, salt and pepper
Preheat oven to 400°F. On baking sheet lined with foil, roast tomatoes, onions and carrots until golden brown, tossing halfway through, about 45 minutes. Set aside to cool. In a medium pan, heat canola oil. Add chili flakes; cook 1 minute. Add garlic; cook without browning, about 2 minutes. Add tomato puree; cook 2 minutes. Add balsamic vinegar, roasted vegetables and vegetable stock; bring to a boil and simmer 10 minutes. Add 6 basil leaves; simmer another 5 minutes. Season to taste with salt and pepper; set aside to cool, about 15 minutes.
In a food processor blend tomato mixture until smooth; pour into a bowl and cool in refrigerator. In a small saucepan, bring sugar and water to a boil, whisking constantly. Remove from heat and cool, about 30 minutes. In a saucepan with canola oil, fry remaining basil leaves. Remove from oil and place on paper towel to remove excess oil. Combine sugar water and bisque; spread on a lined baking sheet and freeze until set. Once frozen, break into small pieces and puree in a food processor.
To serve, brush balsamic vinegar reduction on small plate. Using 2 spoons, place 3 quenelles over reduction. Drizzle with olive oil and garnish with fried basil leaves.
