Tomatoes All Around Recipe

Roast and simmer

Preheat oven to 200°C (400°F). Toss half of the chopped heirloom cherry tomatoes with 1 tablespoon olive oil and a pinch of salt on a rimmed baking sheet. Roast for 20 minutes until softened and slightly caramelized. Meanwhile, in a large pot over medium heat, add 1 tablespoon olive oil and sweat the quartered onion, garlic, carrot, and celery for 6–8 minutes without browning. Add roasted tomatoes, the remaining chopped tomatoes, tomato paste, white wine and cook for 2 minutes to reduce the wine. Add vegetable stock, thyme, bay leaf, sugar, salt and cracked black pepper. Bring to a gentle simmer, reduce heat and simmer uncovered for 25 minutes to concentrate flavors.

Strain and clarify

Remove from heat and discard thyme sprigs and bay leaf. Puree the mixture with an immersion blender or in batches in a blender until very smooth. Pass the purée through a fine-mesh sieve lined with cheesecloth into a clean pot, pressing to extract as much liquid as possible. For a clear consommé: whisk 2 room-temperature egg whites with 1/2 cup cold water until frothy. Stir the egg white mixture into the warm (not boiling) strained tomato liquid and gently bring to a bare simmer over low heat. As the egg white coagulates it will trap solids; simmer 8–10 minutes without stirring. Remove from heat, let sit 5 minutes, then strain again through cheesecloth-lined sieve, leaving the raft behind. Chill the clear consommé thoroughly (at least 2 hours) until cold. Taste and adjust seasoning with salt if necessary.

Make basil syrup

In a small saucepan, combine 1 cup water and 1/2 cup sugar. Warm over medium heat, stirring until sugar dissolves; bring to a gentle simmer for 2 minutes. Remove from heat, add packed basil leaves, cover and steep for 20 minutes to infuse.

Blend and freeze

Strain the basil-infused syrup into a blender, pressing on the basil to extract flavor. Add lemon juice and a pinch of salt. Blend until very smooth and bright green. Chill the mixture until cold, then churn in an ice cream maker according to manufacturer instructions until a soft sorbet consistency is reached (about 20–30 minutes). Transfer to a container and freeze until firm enough to scoop (1–2 hours) or keep soft for quenelle forming. If you don't have an ice cream maker, freeze in a shallow container and whisk vigorously every 30 minutes until semi-frozen to break crystals.

Prepare tomatoes

Rinse whole cherry tomatoes and gently pat dry. Reserve about 10–12 especially pretty tomatoes for whole plating. Slice the rest in halves or quarters depending on size. Toss the cut tomatoes with 1 tablespoon extra-virgin olive oil and a pinch of flaky sea salt; let sit 10 minutes to macerate.

Assemble burrata

Place the burrata balls on a serving platter or individual plates. Tear one open slightly so the creamy interior is visible. Drizzle each burrata with 1/2 tablespoon extra-virgin olive oil and a few drops of aged balsamic. Season lightly with flaky sea salt and freshly cracked pepper.

To plate each appetizer (serves 4): Spoon about 3/4 cup of chilled tomato consommé into a shallow bowl. Arrange a cluster of whole reserved tomatoes and some macerated cut tomatoes around and slightly on the consommé edge so they sit partly in the liquid. Place a prepared burrata ball beside the tomatoes. Using a small scoop or two dessert spoons, form quenelles (or small scoops) of basil sorbet and place one or two on the plate near the burrata and tomatoes—sorbet will provide a cold herbaceous counterpoint; serve immediately so sorbet doesn't fully melt into the warm room.

Garnish each plate with micro basil leaves, a sprinkle of toasted pine nuts or pistachios for crunch (optional), and a light dusting of lemon zest. Finish with a final drizzle of extra-virgin olive oil and, if desired, a few more drops of aged balsamic over the tomatoes (avoid the sorbet). Serve immediately so burrata is creamy and sorbet is still chilled.

Storage and timing notes: Chill consommé ahead and keep cold. Basil sorbet can be made a day ahead. Burrata should be at room temperature before serving (pull out 20–30 minutes prior). Assemble just before serving for best texture and temperature contrasts.