tomatoesuse seasonal, fresh tomatoes preferably from French producers; multicolored varieties recommended for visual appeal~1½ kgest.
burrata cheese~250 gest.
basil~1 bunchest.
pine nuts~50 gest.
garlic~3 clovesest.
shallots~2est.
olive oil~150 mlest.
white wine vinegar~2 tbspest.
salt~1 tspest.
black pepper~½ tspest.
fresh thyme
~2 sprigsest.
fresh rosemary~2 sprigsest.
chili pepper~1est.
celery~1 stalkest.
Espelette pepper~¼ tspest.
basil sproutsor other microgreen shoots as alternative~1 handfulest.
Steps
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1
Wash and prepare tomatoes by removing the stem and cutting into chunks. Season with garlic, celery, and Espelette pepper, then let sit to extract the tomato water. Keep the extracted juice.
2
Score the surface of separate tomatoes with an X, blanch in boiling water for 30 seconds until the skin loosens, then immediately transfer to ice water and peel.
3
Cut peeled tomatoes into quarters and season with salt, rosemary, thyme, and crushed garlic. Add a sprinkle of chili pepper and top with olive oil. Can be prepared a day ahead and refrigerated.
4
Collect the tomato seeds and juice for making vinaigrette. Reserve remaining tomato for making coulis.
5
Prepare shallots by peeling and mincing finely. Prepare garlic by peeling, halving, removing the germ, and crushing coarsely.
6
Heat olive oil in a pan over medium-low heat, add minced shallots without letting them color. Add roughly chopped tomato, maintaining medium-low heat for gentle simmering. Season with thyme, rosemary, parsley or basil, salt, and pepper.
7
Simmer the tomato mixture. Ideally prepare a day ahead for proper infusion of herbs and flavors. Strain the mixture through a fine sieve, reserving the oil for basil vinaigrette. Return any pulp to the coulis.
8
Make basil pesto using basil, pine nuts, a little garlic, and the infused oil from the tomato marinade. Add more olive oil as needed to achieve the right consistency.
9
Use a circular cutter to cut the marinated tomato petals into calisson shapes. Add any trimmings back to the coulis.
10
Refine the tomato juice through a coffee filter or damp cloth, patiently waiting until the liquid becomes completely clear and translucent. This delicate step requires patience but yields beautiful results.
11
Prepare tomato vinaigrette by seasoning white wine vinegar with salt and pepper, then add the marinated tomato oil. Mix well.
12
Open the burrata and gently separate the creamy center from the outer layer, preserving the outer creamy layer for decoration. Allow the tomato coulis to cool.
13
Arrange tomato petals on the plate. In the center, place a mixture of tomato coulis and the separated burrata cream, gently shaping with a spoon. Cover with the reserved outer burrata cream layer.
14
Drizzle basil pesto over the burrata. Garnish with fresh basil sprouts or other microgreen shoots.
15
Pour the clear tomato water around the plate. Season with salt and pepper to taste. Serve immediately.
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