Isle of Wight tomatoes with tomato broth

Isle of Wight tomatoes with tomato broth
  • Starter
  • easy
  • 4
  • 30 minutes, plus 4–6 hours macerating time and overnight hanging time



Share recipe
The day before you plan to serve the dish, combine all the ingredients for the broth in a bowl. Cover and set aside at room temperature for 4–6 hours to macerate
Transfer the mixture to a blender and blitz into a pulp. Hang the mixture in muslin cloth set over a bowl and leave in the fridge overnight to collect the liquid
The next day, roughly chop the tomatoes and dress in the olive oil, vinegar and salt. Set aside to macerate for 5 minutes
Meanwhile, thinly slice the green almonds and shave the pecorino. Check the broth for seasoning and add more salt and sherry vinegar to taste (if needed)
To serve, divide the broth between 4 bowls, then add the macerated tomatoes. Garnish with the fennel fronds, green almonds, mustard flowers, shavings of pecorino, sorrel leaves and pickled wild garlic buds (if using)
Share recipe