Cold tomatoes essence - The recipe

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Preparation:

• Cut the tomatoes into four
• Mix with the basil, sherry vinegar, salt and chilli d'espellette until finely blended
• Place in a sieve lined with a filter cloth and leave to drain overnight in the fridge.
• Season again to taste with the collected clear tomato juice

Serving:

• 1 slice of beef heart tomato
• Tomatoes of various colours (e.g. Yellow Pearl, Red Pearl, Honey Tomatoes, Raf Tomatoes, Kumato, Green Zebra Tomatoes), blanched and cut without skin into several wedges and marinated in basil oil
• Small cubes of fresh goat cheese, olives, basil oil and fresh basil
• Arrange the toppings on the plate. Pour the cold essence over the garnish on the plate.

A recipe by Executive Chef Mattias Roock at the Ristorante Castello del Sole in Ascona.