Isle of Wight tomatoes with tomato broth

30 minutes


  • 400g of heritage tomatoes, mixed, ideally from the Isle of Wight
  • 30g of extra virgin olive oil
  • 10g of sherry vinegar
  • 2g of fine sea salt


  • 1kg ripe tomatoes, roughly chopped
  • 100g of red pepper, roughly chopped
  • 500g of cucumber, roughly chopped
  • 50g of shallots, roughly chopped
  • 1 garlic clove, crushed
  • 1/2 bunch of basil
  • 1/2 bunch of tarragon
  • 1/2 bunch of parsley
  • 22g of sea salt
  • sherry vinegar, to taste


  • 10g of fennel fronds
  • 4 green almonds
  • 10g of mustard flowers
  • 40g of pecorino
  • sorrel leaves, (optional)
  • wild garlic buds, pickled (optional)


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
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
The next day, roughly chop the tomatoes and dress in the olive oil, vinegar and salt. Set aside to macerate for 5 minutes
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)
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)