tomatoes

Bring a large pan of salted water to a rolling boil. Blanch the tomatoes for 15 to 30 seconds, then transfer immediately to iced water to cool. Peel carefully with a small knife, keeping the tomatoes intact.
Cut the datterini and yellow pineapple tomato into wedges and arrange on a tray. Dry in a 65°C oven for one hour, until slightly dried but still holding their shape. Leave the Isle of Wight cherry tomatoes whole and undried.
Cut the datterini and yellow pineapple tomato into wedges and arrange on a tray. Dry in a 65°C oven for one hour, until slightly dried but still holding their shape. Leave the Isle of Wight cherry tomatoes whole and undried.

ajo blanco

Blanch the garlic three times, starting in fresh cold water each time. This softens it and takes away its raw, harsh edge.
Bring the vegetable stock to the boil and pour it over the sliced almonds, blanched garlic, olive oil, 2g of sherry vinegar and the tomato water. Leave to steep in the fridge for at least one hour, ideally overnight.
Transfer to a high-powered blender such as a Vitamix and blend on full speed for three minutes, until completely smooth and emulsified.
Pass twice through a fine chinois for a silky texture.
Chill completely, then season with fine sea salt and more sherry vinegar to taste, until the acidity is balanced.

plating

Place 30g of ajo blanco in the centre of the plate and spread into an even circle with the back of a spoon.
Arrange the tomatoes in a neat ring on top, alternating the varieties for contrast in colour, texture and flavour.
Place the fresh almonds, chives and chervil delicately over the tomatoes.
Finish with a few drops of basil oil and tomato oil in the ajo blanco around the outside of the tomatoes. Serve immediately.