Tomatoes, raspberries, and basil in the same dish, elegantly crossing the line between sweet and savory: from Aimo e Nadia, a recipe that is as delicious as it is creative.

Cover photo by Andrea Gherardi

For the 3 tomatoes

2.5 kg piccadilly tomatoes
1.5 kg datterini tomatoes
1 kg ramati tomatoes
Extra-virgin olive oil
Salt
Oregano

Steam the copper tomatoes for about 5 minutes and the piccadilly tomatoes for 2-3 minutes. Cooking time varies depending on the ripeness of the tomatoes.

Blend the datterini tomatoes and pass through a medium/fine sieve. Pass the previously blanched copper and piccadilly tomatoes through a food mill. Combine the two mixtures and season with salt.

Drain in a cotton cloth or cheesecloth until the right consistency is achieved. Once a compact and soft (not watery) consistency is achieved, season the pulp with oil, salt, and oregano.

For the vinegar/cloud gel

110 g water
83 g sugar
50 g lemon juice
26 g apple vinegar
26 g white vinegar
0.5 g pectin
10 g gelatin

Pour the water into a small saucepan and add the sugar and pectin, previously mixed together. Bring to a boil.

Remove the mixture from the heat and add the gelatin. Add the vinegars and lemon juice. Continue cooking for about 1 minute without boiling. Cool first at room temperature for 10 minutes and then in the refrigerator for about 1 hour.

Whip the gelatin in a mixer until you obtain a foamy and airy mixture. Place the whipped gel in a piping bag and create doughnuts on parchment paper, which will then be frozen in the freezer.

For the vinegar reduction

3 liters of vinegar
300 grams of sugar
½ cup of water

Pour the vinegar and sugar into a pan and boil until you obtain a caramel, stirring with a wooden spoon. Once cooled, add half a cup of water and stir into the caramel over low heat to make it more liquid.

Presentation

Use a deep dish, place a fragrant Tortona strawberry and a pinch of fresh Sicilian oregano. Add a dash of vinegar caramel and a spoonful of seasoned “tre pomodori.” Place the cloud-shaped doughnut, fresh from the freezer, on top of the “tre pomodori.” Place another fragrant Tortona strawberry in the center and finish with a drizzle of Coratina extra virgin olive oil and two basil leaves