Reserve 6–8 small whole cherry tomatoes for garnish. Place the remaining mixed cherry and heritage tomatoes in a blender with tomato juice, 2 tbs extra-virgin olive oil, white wine vinegar, sugar, 1 tsp fine sea salt, 1/2 tsp black pepper and the basil leaves. Pulse until smooth.

Taste and adjust seasoning. Pass the blended tomato through a fine-mesh sieve or chinois into a bowl, pressing solids to extract clear consommé. Discard solids.

Stir in ice to chill the consommé quickly (or refrigerate until very cold). Once cold, skim any foam and transfer to the refrigerator to remain chilled. Keep covered until plating.

Marinated tomatoes

Halve or slice heritage tomatoes as desired and halve the cherry tomatoes. Place them in a shallow bowl or container.

In a small bowl whisk together 3 tbs olive oil, lemon juice, red wine vinegar, finely sliced shallot, 1 tsp salt and 1/2 tsp pepper. Pour dressing over the tomatoes and gently toss to coat.

Scatter the chiffonaded basil over the tomatoes, cover and refrigerate for at least 30 minutes and up to 2 hours to marinate. Remove from fridge 10 minutes before serving to temper.

Feta & basil olive mousse

In a food processor combine drained feta, softened cream cheese, Greek yogurt, 2 tbs olive oil, pitted black olives, basil leaves and lemon zest.

Process until very smooth, pausing to scrape down the bowl. If the mousse is too thick, add up to 1 tsp cold water, 1/4 tsp at a time, to reach a spreadable/squeeze-pipe consistency.

Taste and adjust seasoning with pepper (feta is salty so additional salt usually isn't needed). Transfer mousse to a piping bag fitted with a small round tip or to a small bowl for spooning; refrigerate until ready to plate.

Focaccia croutons

Preheat oven to 200°C / 400°F. Cut day-old focaccia into roughly 2 cm cubes and place on a baking sheet.

Toss the bread cubes with 2 tbs olive oil, 1/4 tsp flaky salt and 1/4 tsp black pepper so they are evenly coated.

Spread in a single layer and toast in the oven for 8–12 minutes, turning once, until golden and crisp. Cool slightly; keep at room temperature (they will crisp more as they cool).

Assembly & garnish

Place chilled tomato consommé into shallow bowls or wide glasses (about 80–100 ml per serving).

Spoon or arrange a generous portion (about 160 g total) of the marinated heritage and cherry tomatoes in the center of each bowl so some tomatoes sit above the consommé.

Pipe or dollop 1–2 tablespoons of the feta & basil olive mousse onto each plate beside or on top of the tomatoes. Add 3–4 focaccia croutons per serving, leaning them into the tomatoes for texture.

Garnish with reserved whole cherry tomatoes, micro basil leaves, a small drizzle (about 1 tsp) of extra-virgin olive oil and a light sprinkle of flaky sea salt and freshly ground pepper.

Serve immediately while croutons are crisp and consommé is cold.