Cherry Tomato

An explosive concentrate of sugars, organic acids, and natural glutamate, the cherry tomato is a true umami bomb. Roasting it gently in the oven (around 110°C) dehydrates the berry, spectacularly concentrates its sapid compounds, and causes a slight caramelization of its skin. In modernist gastronomy, it is also used peeled (via a boiling/ice water thermal shock) to create completely transparent cold infusions (tomato water) of surprising aromatic intensity.