Essence of tomatoes

• cherry vine-ripened tomato↗2 ½kg kg

  roughly chopped

• stick celery↗1

  finely chopped

• small shallot↗1

  finely chopped

• half fennel

  bulb, finely chopped

• small garlic clove↗1

  finely chopped

• sprigs thyme↗2

  roughly chopped

• leaves tarragon4

  roughly chopped

• handful basil↗

  leaves, roughly chopped

• 1 tbsp golden caster sugar↗ tbsp
• pinches cayenne pepper↗2

  2

• drops Worcestershire sauce↗5

  5

• drops Tabasco sauce↗3

  3

• basil↗4

  leaves, finely sliced, plus 4 small sprigs

• large plum vine tomatoes↗6

  skinned, seeded and finely diced

• good-quality extra-virgin olive oil↗

Step-by-step instructions

1. 1

   In a large bowl mix all the ingredients together with 1 tbsp sea salt, cover with cling film and marinate for 6 hrs. Then, in a food processor, pulse the tomato mix in batches until roughly chopped – don’t over-chop them to a mush.

2. 2

   Place three layers of muslin cloth, or a new kitchen cloth, over a large bowl and pour the mix into the cloth. Tie up with string and hang in a cold place for at least 15 mins over the bowl to collect the tomato essence. Set aside the pulp. Taste and correct the seasoning, if necessary, then cool in the fridge.

3. 3

   To serve, spoon a quarter of the diced tomato into the centre of four bowls. Carefully pour the chilled tomato essence around the tomato towers and garnish with the basil and a small drizzling of olive oil.