For ➍4 large flesh tomatoes like coeur de boeuf
50 cl vegan dashi stock made with konbu seaweed, or vegetable stock
salt or soy sauce****
seaweed, bonito flakes, sesame seeds, parsley or basil
Peel the tomatoes by bringing a pot of water to a boil, and dunking the tomatoes for 30 s. Take out the tomatoes, let them cool enough to handle, and peel the skin off. If using large tomatoes, cut them into slices or chunks. Put the peeled tomatoes in a bowl or a plastic zip bag. Add enough broth to cover. Leave to marinate in the refrigerator for a few hours or overnight.
Take out the tomatoes, and drain off the liquid*. Season with a little sea salt or soy sauce and toss lightly.
Garnish with bonito flakes, shredded shiso leaves, tosted sesame seeds or finely cut nori seaweed**/***.
Serve chilled****.
*The liquid makes a delicious soup base.
**Or the western way: freshly ground black pepper, a little chopped parsley, or shredded basil leaves.
***Add some finely julienned cucumber or blanched and sliced okra.
****When using dashi-shoyu, be careful with salt or soy sauce.
*****Tomatoes are always served chilled, or even near frozen in Japan.
