Ingredients

Tomato consommé:
2k Cherry vine tomatoes
2pcs Cloves of garlic
½ Bulb of fennel
Salt and pepper
Tomato jelly:
500ml Tomato consommé
3leaves Gelatine
Black olive crumble:
500g Pitted black olives cut
Tomato tartare:
1kg Plum tomatoes
2 sprigs Thyme
2pcs Garlic cloves
2tbsp Lilliput capers
2 Shallots diced
Chopped chives
Olive oil
Sea salt
Burrata:
4pcs Burrata
Balsamic gel:
300ml Water
275ml Aged balsamic vinegar
75g Sugar
75g Basil
4g Agar agar
Tomato salad:
1 case of assorted isle of white heritage tomatoes
10pcs Baby onions
Picked chervil
Picked micro basil
Picked tarragon
Pea shoots
Salt
Pepper
Stuffed tomato:
4pcs Medium sized ox heart tomatoes
Burrata mix
Tomato tartare

Method

Tomato consommé:
Crush the cherry tomatoes and add all other ingredients. Allow to stand for 1 hour at room temp then blitz with a bamix roughly. Strain mixture into double lined muslin and hang overnight. Season liquid and reserve.
Tomato jelly:
Bloom gelatine in ice and dissolve in warm consommé. Set in trays.
Black olive crumble:
Dehydrate then blitz.
Tomato tartare:
Quarter the tomatoes and remove stem head. Marinate with all other ingredients for 30 minutes. Place in dehydrator and dehydrate for 3 hours. Dice tomatoes and add capers, shallots, chives and olive oil. Season to taste and reserve.
Burrata:
Drain Burrata and place in a bowl. Break up with a spoon and season heavily chill.
Balsamic gel:
Boil water, vinegar, sugar and pour over basil, muddle. Strain off and blitz in the agar agar. Cook as usual and chill. Blitz when set into soft gel.
Tomato salad:
Blanch and skin an assortment of heritage cherry tomatoes, marinate in some tomato consommés and salt and reserve at room temperature. Peel and half the onions and burn with a blow torch, reserve. Cut an assortment of the layer tomatoes and remove the seeds intact, marinate in consommé and salt and reserve at room temperature.
Stuffed tomato:
Blanch and skin tomatoes, remove the seeds using a Parisian scoop. Season the inside of the tomato and carefully stuff with Burrata and tartare. Season outside of tomato and leave at room temp.
To finish:
Serve with warm chargrilled focaccia.

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