Heirloom Tomato Marmalade with White Truffle Oil

from Max Duley, Director of Hospitality/Executive Chef, Peju Winery


Serves 4

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INGREDIENTS:

3 pounds heirloom tomatoes
1 tablespoon fresh thyme
1 bay leaf
1 tablespoon fleur de sel
¼ cup glucose
¼ cup powdered pectin
1 tablespoon white truffle oil

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PREPARATION:

Peel tomatoes, and puree in a food mill or food processor with the thyme.

In a small saucepot, over low heat, cook the tomato puree with the bay leaf, fleur de sel and glucose until liquid has evaporated.

Once reduced, remove the bay leaf and stir in pectin and white truffle oil.

Chill 4 to 5 hours.