Caramelized onion, tomato jam and beetroot-matcha-peanut ice cream sundae

Halve and thinly slice two large Vidalia onions; saute gently over medium-low heat with a little kosher salt and pepper, covered, stirring occasionally, about 15 minutes until soft but not brown.

Uncover, raise to medium and cook, stirring frequently, 45 minutes to an hour.

Add a splash of water and scrape the bottom of the pan as often as needed until deeply golden brown and jammy.

Cut small crosses into the bottoms of one kilogram of tomatoes.

Drop the tomatoes one or two at a time into boiling water for about one minute, until the skin splits, then into an ice water bath.

Peel the tomatoes, quarter them, cut out the cores and cut each quarter into one-inch pieces.

Put the tomatoes in a medium saucepan with about 450 g granulated sugar and the juice of half a lemon; bring to a simmer over medium heat.

Reduce to medium-low and simmer about an hour, stirring frequently and skimming the orange foam, until reduced by about half.

Bring four cups heavy cream, two cups milk, one cup sugar and a pinch of kosher salt to a bare simmer over medium heat.

Ladle the hot mixture very slowly into eight egg yolks in a large heatproof bowl while whisking constantly.

After about a third has gone in, return everything to the pot and whisk constantly over medium heat to 175F, thick enough to coat the back of a spoon.

Whisk the custard with about half a cup each of tomato jam, caramelized onion, beetroot puree and creamy peanut butter in separate containers until homogenous.

Cover and refrigerate the custards overnight, then churn to the texture of soft serve; melt and re-churn leftover matcha ice cream.

Scrape into clean containers, smooth and freeze overnight.

Move to the fridge about half an hour before serving to soften for scooping.

Serve one heaping scoop each of caramelized onion and tomato jam ice cream with a Neapolitan of beetroot, matcha and peanut butter.

Top with whipped cream, chocolate sauce and a cherry.