Tomato Pearls

Juicy tomato pearls deliver concentrated flavor and acidity — a vivid, savory highlight for classic and creative dishes.

Ingredients

  • ¾ cup (200mL) fresh tomato juice (strained)
  • ¼ cup (50mL) water
  • ½ tsp (3g) sodium citrate
  • ½ tsp (2g) sodium alginate
  • ½ tsp (2g) sugar
  • 1 tsp (4.5g) calcium chloride
  • 2 cups (500mL) water (for bath)

Instructions

  1. Dissolve Citrate
    • Mix 50mL water and sodium citrate until fully dissolved.
  2. Blend Tomato Base
    • Combine with 200mL tomato juice in a blender.
  3. Prepare Alginate
    • Whisk together sodium alginate + sugar.
  4. Combine
    • With blender on low speed, sprinkle alginate mixture into liquid.
  5. Rest
    • Let sit 30–45 minutes to de-bubble.
  6. Strain
    • Pass through a fine strainer into The Spherificator®.
  7. Prepare Bath
    • Dissolve calcium chloride in 500mL water.
  8. Form Pearls
    • Drip into bath from 6 inches high. Cure for 1 minute.
  9. Finish
    • Rinse pearls and pat dry.

Expert Tips

Tomato Prep
  • Use ripe, in-season tomatoes for the sweetest flavor.
  • For color: Add 1 tsp tomato paste if juice is pale.
Texture Control
  • Firmer pearls: Extend bath time to 90 seconds.
  • Smoother pearls: Strain juice through cheesecloth twice.
Troubleshooting
  • If too acidic: Increase sugar by 1 tsp.
  • If breaking: Add 0.5g more sodium alginate.
Serving Ideas
  • Classic: Serve on mozzarella with basil and balsamic glaze.
  • Creative: Add to Bloody Mary cocktails or avocado toast.
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