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.