Green Tomato Gel

A recipe by Alex Atala, taken from D.O.M. Rediscovering Brazilian Ingredients

Serves 4


20 green tomatoes

15 ml white vinegar

8 g salt

8 g gelatine sheets


Using a centrifuge, remove the juice of the tomatoes and strain it into a bowl through a fine chinois lined with a wet cloth.

Season with vinegar and salt.

In a shallow dish, hydrate the gelatine sheets with ice-cold water.

Using a cooking thermometer, heat 1/3 of the tomato juice to 60°C/140°F and add the gelatine, then the rest of the juice.

Place 3 small ladlefuls of the mixture in the bottom of each of the serving plates, and place them in the refrigerator for 2 hours.

Finish and presentation


5 ml extra virgin olive oil

4 g black salt

4 g coriander seeds, lightly crushed

1 orange supreme, the segments divided into 3 parts

basil leaves

fine salt

the seeds of one red tomato

4 cobs Peruvian corn, toasted

jambu/sechuan buttons

beetroot sprouts

chervil sprouts

celery sprouts

clover leaves

watercress sprouts


edible flowers, such as borage


Take the plates from the refrigerator and drizzle the olive oil over the gel, then sprinkle black salt and coriander seeds over the surface.

Arrange the orange supreme segments on the surface of the gel and garnish with the basil leaves, then sprinkle a touch of fine salt over each piece of orange supreme.

Place the tomato seeds alongside the coriander seeds.

Finish with the Peruvian corn kernels, the sechuan buttons, the sprouts and the flowers.

D.O.M. Rediscovering Brazilian Ingredients

‘I believe that cuisine is the most important link between nature and culture’ Alex Atala