Carbonated tomatoes

A small mountain of tomatoes on my kitchen table (a gift from some generous friends whose tomato crops fared better than ours this year) collided with my post on carbonating fruit in an iSi whipped cream siphon, leading to a fun experiment. These carbonated pear tomatoes were the result. I would qualify them as a limited success: just like other carbonated fruit, they were sharp with acidity, so they’d need to be combined with something to balance it out. What’s more, I wasn’t very impressed with the fact that they basically exploded: the seeds and jelly were no longer attached to the tomato flesh. If I were to do this again, I’d be tempted to seed them before carbonating them… although the carbonated seed jelly may have been the most delicious part. This was an interesting trial run, but clearly only the first step!