Marmande Tomatoes

Blanch tomatoes for 10 seconds, cool, and remove skin.

Slice about 1 cm thick, brush each side with olive oil and salt.

Cook in a frying pan over high heat for about 20 seconds per side to give a light colour and remove excess moisture.

Confit Tomato Farce

Mix all ingredients and marinate for 24 hours.

Blend everything together and pass through a fine chinois.

Freeze and defrost through a filter paper to clarify the liquid, keeping only the clear consommé.

Thicken with kuzu to achieve a glaze consistency

Pesto

Blanch basil and marjoram briefly, cool in ice water, and drain well.

Blend with garlic, pine nuts, Parmesan, and olive oil to create a smooth paste.

Adjust seasoning.

Focaccia

Mix water, flour, yeast, and salt.

Add olive oil and knead until smooth and elastic.

Let the dough rise for 1 hour, then bake at 180°C for about 20 minutes until golden.

Once cooled, slice thinly and toast until crisp.

To Assemble

Place three slices of grilled Marmande tomato on the plate.

Add dots of confit tomato purée and pesto.

Place small pieces of focaccia between.
Garnish with baby basil, marjoram, garlic flower, green olive, and green berry.

Pour BBQ gaspacho consommé glaze around.