Rhubarb restaurant in Asheville, NC, has created an fascinating garnish for Martinis: inexperienced tomato olives. John Fleer and Glenn Osterberg, cooks on the seasonally pushed, vegetable-forward eatery, remedy the tomatoes in a fashion just like curing olives.
The cooks companion with native farm companion Gaining Floor to reap the tiny inexperienced tomatoes off the cherry tomato vegetation on the finish of September and early October. They then cut up the inexperienced tomatoes on the non-stem finish and soak them in room temperature water, refreshing the water every day for one week. This course of pulls out a few of the bitterness by osmosis.
Subsequent, they create a easy marinade of diced lemons, herbs, olive oil and vinegar. They preserve the tomatoes within the marinade for 7 to 10 days at room temperature. The result’s a novel twist on a traditional garnish that can jazz up a savory drink.
