Tomato filet americain, smoked crème fraîche and salted zucchini

Name: Tomato filet americain, smoked crème fraîche and salted zucchini
Ingredients: 1 units.items Zucchini; Oil; 1 units.items Can of diced tomatoes; Salt; 60 g Garlic puree; 65 g Sun-dried tomato; 40 g Basil; 15 g Fine sea salt; 300 g Ketchup; Salt; 500 g Crème fraîche

This dish is very tasty and also very interesting in terms of price. The approximate cost per person is €0.60.

Ingredients

1units.itemsZucchini

Oil

Salt

1units.itemsCan of diced tomatoes

60gGarlic puree

65gSun-dried tomato

40gBasil

15gFine sea salt

300gKetchup

Salt

500gCrème fraîche

Preparation

Cook the zucchini sous-vide at 85°C for about 30 minutes with salt and oil to taste.

Let the diced tomatoes drain on a cheesecloth for at least 24 hours in the refrigerator.
Save the liquid, season with salt, and thicken lightly if desired (serve this later as a broth).
Blend the garlic, sun-dried tomato, and basil into a purée and mix this with the ketchup and diced tomatoes.
Place the mixture in trays in the oven at 80-85°C for about 3 hours, stirring regularly (set the oven to fully extract moisture).
After cooking, cool the diced tomatoes and finish the dish.