Ingredients for the tartare

  • 15 vine-ripened tomatoes
  • 10 pine nuts, briefly toasted in a pan
  • balsamic
  • garlic
  • basil leaves
  • salt
  • pepper

To prepare the tartare

Score the vine-ripened tomatoes and blanch in salted water for 10 seconds, plunge into ice-cold water and remove the skins. Quarter the tomatoes and set aside the skin and seeds for the tomato water. Then season the tomato flesh with salt, pepper, garlic and basil leaves. Dry in the oven at 80 °C for 2 hours. Cut into small cubes, season to taste with toasted pine nuts and balsamic, add a pinch of salt if necessary.

Ingredients for the tomato cream

  • 400 g peeled plum tomatoes (can)
  • olive oil
  • salt

To prepare the tomato cream

Slow-cook the peeled tomatoes in a pan until there is no liquid remaining. Then puree with a handheld blender. Season to taste with salt and olive oil.

Ingredients for the tomato water for the tomato stock

  • reserved skin and seeds from the vine-ripened tomatoes
  • 20 cherry tomatoes
  • Mazzetti vinegar
  • salt
  • pepper
  • olive oil
  • ½ onion
  • basil

To prepare the tomato water for the tomato stock

Add the reserved skin and seeds from the vine-ripened tomatoes to the 20 cherry tomatoes, marinate for 15 minutes with the salt, Mazzetti vinegar, olive oil, a pinch of pepper, basil and half an onion. Puree with a handheld blender and pass through a sieve.

Ingredients for the tomato stock

  • 5 g sugar
  • 25 g Mazzetti balsamic
  • 350 ml tomato water
  • 100 ml white wine
  • 25 g Noilly Prat
  • 25 g carrots
  • 100 g shallots
  • 30 g fennel
  • 30 g cherry tomatoes
  • 3 mushrooms
  • pepper, bay leaf, mustard seed, coriander, tarragon
  • 1 garlic bulb

To prepare the tomato stock

Mix the tomato water with the remaining ingredients for the tomato stock and reduce to half the amount. Strain the reduction once more.

Ingredients for the avocado cream

  • 2 ripe avocados
  • 2 tbsp sour cream
  • salt
  • cayenne pepper
  • ½ lime, juice only

To prepare the avocado cream

Mix all of the ingredients until creamy.

Plate up the tomato tartare in a dish using a ring cutter, decorate with the tomato cream, avocado cream and a selection of herbs. Pour the tomato stock into the dish as a base.