Tomato Pearls
Vibrant tomato pearls that elevate Caprese salads, bruschetta, or cocktails. A burst of summer flavor in every bite!
Ingredients
- ¾ cup (200mL) fresh tomato juice (strained)
- ¼ cup (50mL) water
- ½ tsp (3g) sodium citrate
- ½ tsp (2g) sodium alginate
- ½ tsp (2g) sugar
- 1 tsp (4.5g) calcium chloride
- 2 cups (500mL) water (for bath)
Instructions
- Dissolve Citrate
- Mix 50mL water and sodium citrate until fully dissolved.
- Blend Tomato Base
- Combine with 200mL tomato juice in a blender.
- Prepare Alginate
- Whisk together sodium alginate + sugar.
- Combine
- With blender on low speed, sprinkle alginate mixture into liquid.
- Rest
- Let sit 30–45 minutes to de-bubble.
- Strain
- Pass through a fine strainer into the The Spherificator®.
- Prepare Bath
- Dissolve calcium chloride in 500mL water.
- Form Pearls
- Drip into bath from 6 inches high. Cure for 1 minute.
- Finish
- Rinse pearls and pat dry.
Expert Tips
Tomato Prep
- Use ripe, in-season tomatoes for the sweetest flavor.
- For color: Add 1 tsp tomato paste if juice is pale.
- Firmer pearls: Extend bath time to 90 seconds.
- Smoother pearls: Strain juice through cheesecloth twice.
- If too acidic: Increase sugar by 1 tsp.
- If breaking: Add 0.5g more sodium alginate.
- Classic: On mozzarella with basil and balsamic glaze.
- Creative: In Bloody Mary cocktails or on avocado toast.
