Isle of Wight tomatoes with tomato broth

4
30 minutes

Ingredients

  • 400g of heritage tomatoes, mixed, ideally from the Isle of Wight
  • 30g of extra virgin olive oil
  • 10g of sherry vinegar
  • 2g of fine sea salt

Broth

  • 1kg ripe tomatoes, roughly chopped
  • 100g of red pepper, roughly chopped
  • 500g of cucumber, roughly chopped
  • 50g of shallots, roughly chopped
  • 1 garlic clove, crushed
  • 1/2 bunch of basil
  • 1/2 bunch of tarragon
  • 1/2 bunch of parsley
  • 22g of sea salt
  • sherry vinegar, to taste

Garnish

  • 10g of fennel fronds
  • 4 green almonds
  • 10g of mustard flowers
  • 40g of pecorino
  • sorrel leaves, (optional)
  • wild garlic buds, pickled (optional)

Method

1
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
2
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
3
The next day, roughly chop the tomatoes and dress in the olive oil, vinegar and salt. Set aside to macerate for 5 minutes
4
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)
5
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)