Structure of tomato, ginger and garlic after blending in a blender Found a new recipe, and it called for blending two (average sized) tomatoes, about a tablespoon of grated ginger (15 grams let's say), and four grated garlic cloves. Blended it all, everything fine.

When it was time to use the blended result, I expected it to come out of the blender jar like a (thick) liquid, but instead it just stayed in the jar. It actually acted liked beaten egg whites (clinging to the container), and structurally looked quite like a mousse. When I scooped out the "mousse", upon touching the heat of the pan, it dissolved immediately into liquid components again.

Is this a known property of blending tomato, ginger, garlic in a blender (or any "high speed" mixing device for that matter) together? Or a combination of those components? 

[Edit]

If it helps, I used multiple smaller sized tomatoes to make up for one "average" tomato. So more tomato peel was involved, if that matters. Weights for the tomatoes were not given, but the replacements I used quite accurately match what I would consider "An Average Tomato".
I suspect the culprit is the tomato, which does a good job taking on air and looking 'foamy'. I've noticed this if I use my stick blender when making pasta sauce from a few jars of canned tomatoes as well as when I make gazpacho. Even a few short bursts in a blender can whip up the contents. 

A food processor, which typically has a flat blade, won't incorporate as much air as the blender, rather it's going to chop vs. whip. 

Also, love how you asked about 'why' vs. expressing disgust at the result. Probably makes no different in the final result as the heat of cooking will take care of the foam, as will time.