Three Ways to Cook with Maison Peyrey's Tomato Petals
On the edge of the Périgord, Maison Marc Peyrey has spent almost 40 years perfecting a single art: turning ripe tomatoes into something extraordinary. Using a signature semi-cooking, semi-drying process, mi-cuit, they preserve the natural texture and flavour of tomatoes sourced from long-term partner growers across the South-West and South-East of France.
The result is a petal that's as versatile in the kitchen as it is on a cheeseboard. Here are three ways the Maison Peyrey family cook with it themselves.
Savoury Cake with Semi-Dried Tomato Petals
A simple, quick bake — perfect as a starter or sliced into a lunchbox. Made with our Semi-Dried Tomato Petals, Marco Recipe.
Ingredients
- 1 packet Marco Semi-Dried Tomato Petals®
- 200g flour
- 1 packet baking powder
- 3 eggs
- 100g Gruyère and/or mozzarella
- 100g milk
- Salt, pepper
Method
- Preheat your oven to 180°C.
- Beat the eggs, milk, and 2 tablespoons of the oil from the Marco packet (which includes the herbs and seasonings).
- Add the flour, baking powder, and cheese, followed by the tomato petals, cut into pieces beforehand with kitchen scissors.
- Pour the mixture into a buttered or parchment-lined loaf pan and bake for 40 minutes, checking after 30.
Tips Customise to your liking with olives, bacon bits, tuna, or ham.
Sun-Dried Tomato Petal Focaccia
A weekend baking project with a big payoff — golden, dimpled focaccia studded with tomato petals and their oil.
Ingredients
- 500g flour (all-purpose or bread flour)
- 370ml room-temperature water
- 6g dry baker's yeast
- 10g salt
- 1 pinch of sugar
- 1 packet Maison Peyrey tomato petals
Method
- Mix the flour, sugar, salt, and yeast in a bowl. Add the water and mix with a spoon — the dough should be very sticky. Cover and let rise at room temperature for 2 hours, until tripled in volume.
- Line a baking dish with parchment paper, lightly oiling both sides so the paper stays in place and the dough won't stick.
- Empty the tomato petals into a bowl and snip into smaller pieces with scissors.
- Dust your work surface with flour, turn out the dough, deflate and fold it, then place it in the baking dish. Stretch it to cover most of the dish — it will naturally be sticky.
- Drizzle with the oil from the tomato petals and scatter over the petal pieces, then press your fingers into the dough to create dimples. The oil will stop your fingers sticking.
- Cover and let rise again for 1 hour 30 minutes.
- Add a few more petals and a little more oil, then bake at 200°C for 25 minutes.
Risotto "Filles de la Maison Peyrey"
A rich, comforting risotto named after the Peyrey family themselves — made with our Confit Tomato Petals in Oil.
Ingredients
- 1 onion
- 2 leeks
- 300g risotto rice
- 100g concentrated tomato purée
- 1 packet Confit Tomato Petals
- 2 pints hot vegetable or chicken stock
- Salt, pepper
Method
- Finely chop the onion and cut the leeks into small pieces.
- In a large pan, gently soften the onion and leeks in 2 tablespoons of oil from the tomato packet until soft and translucent.
- Add the risotto rice and stir for 1–2 minutes to toast it, until slightly translucent at the edges. Stir in the tomato purée.
- Gradually add the hot stock, one ladle at a time, stirring regularly and waiting for the liquid to absorb before adding more.
- Halfway through cooking, stir in the confit tomato petals, cut into pieces.
- Continue cooking until the rice is creamy but still slightly firm, about 18–20
minutes. Season with salt and pepper and serve hot.
