Colorful tomatoes, iodized-glazed aigo broth

David Mijoba, chef at Marseille restaurant Mijoba, reveals a colorful tomato recipe perfect for summer meals.

This recipe by David Mijoba, chef at Mijoba restaurant in Marseille, is taken from the 2024 edition ofLivre 109: Le sang neuf de la gastronomie française. Discover the ingredients and preparation steps to make it a breeze.

Serves6
Preparation time: 20 min
Cooking time: 20 min

Ingredients for thecolored tomatoes

1 kg tomatoes of different colors (preferably small ones )
10 cl oil (olive, linseed or sunflower)
100 g fresh or dehydrated seaweed (wakame, dulse, sea lettuce or kombu)
Freshly ground pepper

For the aigo broth

15 garlic cloves
15 sage leaves
15 g salt

Steps for thecolored tomatoes

Prepare the aigo stock: bring 1.5 l of water to the boil with the salt, 15 sage leaves, 15 peeled garlic cloves and a drizzle of vegetable oil. Leave to simmer for 20 min, remove from heat, strain and leave to cool. It can be made the day before, so that it's nice and cold, or cooled in iced water. Adjust the seasoning.
Finishing: mound the tomatoes. Set aside in a cool place. Hydrate the seaweed (if dehydrated) in a little Aïgo stock.
Presentation: in a bowl or soup plate, preferably white to highlight the colors and transparencies, arrange the skinless tomatoes, alternating the different colors. Sprinkle with seaweed and freshly ground pepper, and pour the very cold, even iced, broth over the tomatoes. Finish with a generous drizzle of quality vegetable oil.

Chef's advice:

"This is a thirst-quenching, easily digestible and colorful recipe. Ideally accompanied by a mineral or oxidative white wine from the Jura vineyards. "

Further information

Mijoba, 79 boulevard Vauban, 13006 Marseille 6
12/20 in the Livre des 109
Read Gault&Millau's review of Mijoba

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