As broth (packet method)
Place one packet in a pot with 400–500ml (13–17 fl oz) of cold water. Stir the packet five times. Bring to a medium boil, then simmer for 5 minutes. Remove the packet.
As dry seasoning (open packet method)
Tear the packet open and add the powder directly — into a braise, sauce, marinade, or as a dry rub before searing. Disperses cleanly. Concentrated: start with half a packet and adjust.
Pairing profile
The fruit tomato's natural acidity cuts cleanly through fat, making it especially suited to cream, butter, and cheese. The basil-oregano backbone gives it broad affinity with Mediterranean preparations, while its concentrated umami allows it to hold up well in reductions.
Application by dish
• Shellfish — à la nage: Brew the broth, add clams, mussels, cockles, or razor clams, and steam until open. The tomato's acidity replaces white wine in the nage; the basil-oregano profile completes the dish without additions. Mount with cold butter just before serving.
• Fish — tomato court bouillon: Use as a tomato-based court bouillon for poaching turbot, halibut, sea bass, or skate. Hold at 160–180°F. Serve the fish swimming in a small pour of the strained poaching liquid — this is the dish.
• Beurre blanc: Reduce 200ml of broth with minced shallot and a splash of dry white wine until nearly syrupy. Mount with cold unsalted butter over low heat. The tomato's acidity does the emulsification work — a pale blush beurre blanc with more depth than the classic.
• Braising: Replace a portion of red wine or veal stock in short rib, osso buco, pork belly, or lamb shoulder braises. Reduce the braising liquid after cooking and mount with butter for the sauce.
• Risotto: Use as the cooking stock throughout. During mantecatura, stir in a pinch of the dry powder to intensify tomato presence before adding butter and Parmigiano.
• Pan sauce: After searing chicken, duck, or white fish, deglaze with the broth and reduce by half. Finish with cold butter or crème fraîche. Sharper than a classic jus, less sweet than a gastrique.
• Warm tomato vinaigrette: Reduce to roughly a quarter of its volume until lightly syrupy. Whisk in a neutral oil and a touch of sherry vinegar while warm. Use immediately over grilled or roasted vegetables — fennel, zucchini, eggplant.
• Meat and fish rub (dry powder): Mix the dry powder with olive oil, flaky salt, and black pepper. Apply to chicken thighs, rack of lamb, pork chops, or oily fish before roasting or grilling. The tomato's natural sugar promotes a clean caramelized crust.
Timing note: When using the dry powder as a finishing seasoning, add off-heat or just before plating — extended high-heat exposure reduces the basil and oregano aromatics.
