Ingredients
- 1500g tomatoes, heirloom or Woolworths exotic tomatoes referred
- 2 tsp sea salt
- 1 fresh chile, chopped
- 1 handful basil
- 1 tbsp red wine vinegar or white balsamic vinegar
- 4 whole burrata (1 per person)
- Olive oil to garnish
Method
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To release the natural water from the tomatoes, in a large bowl, toss chopped tomatoes with the sea salt and massage gently for a minute. Add chopped chile, basil and vinegar and toss gently. Cover and allow to sit at room temperature on a countertop for a couple hours or overnight to release water.
The flavors will marry at room temperature and the water will begin to drain out of the tomatoes. Help the process by constantly massaging.
Next, strain off liquid with a fine sieve, pressing with a ladle or rubber spatula to push the juice through. Save the water for the consommé and discard the tomato pulp.
Serve the consommé chilled pored around the burrata. Add a few drops of olive oil garnished with dill feathers.
