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Pickled Rainbow Tomato

Tomato Velouté

Make tomatoes exciting with a celebration of vibrant and fresh flavours! Rainbow tomatoes, dehydrated tomato, tomato ash and tomato velouté add a savoury depth and richness to this dish.



  1. Pickled Rainbow Tomato

    1. Wash and dry tomato, cut them in half and put in a mixing bowl. 
    2. In a separate bowl, mix Knorr Professional Sweet Chilli Sauce, lemon, salt and pepper to make a brine marinade for tomatoes. Taste to make sure the flavours balance. 
    3. Mix the tomato and brine mixture together, taste for salt. 
    4. Cover the bowl tightly then refrigerate and leave over night to be served the following day. 
  2. Tomato Velouté

    1. In a heavy pot, melt the butter over medium heat. 
    2. Once it’s foaming, add onion, garlic and fennel. Cook for 3 min stirring occasionally until the onion is translucent. 
    3. Add the Knorr Professional Tomato Pronto, tomato paste, Knorr Professional Vegetable Stock, black pepper, cayenne and honey. Stir and bring to a gentle boil on low heat for 1,5 hours.
  3. Chef’s tip

    1. The bigger the pot and ingredients the longer the cooking hours. (We wanted a rough organic texture, so no blender was used but you can a blender for smoother consistency.) 
    2. Use: you can use it for pizza base, pasta, keep in freezer for later, sauces
  4. Dehydration of Tomatoes

    1. Slice tomatoes, the thinner the slices the crispier chip, or use the velouté that has been completed already, and spread it on a tray with parchment paper. 
    2. Put the ingredients in the dehydrator for 8-12 hours. (You can use the oven in the absence of a dehydrator, but it will take a lot longer.) 
    3. Keep checking on this after 5 hours.
    4. Test how dry they are, allow them to cool off and they should break easily. 
    5. Once its ready put into blender and you should have smooth soil texture.