- 2½ kg cherry vine-ripened tomato, roughly chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 stick celery, finely chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 1 small shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- half fennel bulb, finely chopped
- 1 small garlic clove, finely chopped
- 2 sprigs thyme, roughly chopped
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 4 leaves tarragon, roughly chopped
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- handful basil leaves, roughly chopped
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 1 tbsp golden caster sugar
- 2 pinches cayenne pepper
- 5 drops Worcestershire sauce
- 3 drops Tabasco sauce
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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.
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.
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.