Isle of Wight tomatoes with tomato broth

Isle of Wight tomatoes with tomato broth
  • Starter
  • easy
  • 4
  • 30 minutes, plus 4–6 hours macerating time and overnight hanging time

PT30M

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1
The day before you plan to serve the dish, combine all the ingredients for the broth in a bowl. Cover and set aside at room temperature for 4–6 hours to macerate
2
Transfer the mixture to a blender and blitz into a pulp. Hang the mixture in muslin cloth set over a bowl and leave in the fridge overnight to collect the liquid
3
The next day, roughly chop the tomatoes and dress in the olive oil, vinegar and salt. Set aside to macerate for 5 minutes
4
Meanwhile, thinly slice the green almonds and shave the pecorino. Check the broth for seasoning and add more salt and sherry vinegar to taste (if needed)
5
To serve, divide the broth between 4 bowls, then add the macerated tomatoes. Garnish with the fennel fronds, green almonds, mustard flowers, shavings of pecorino, sorrel leaves and pickled wild garlic buds (if using)
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