Tomato Salad with Mozzarella & Tomato Soup
For the Tomato Salad with Mozzaerlla
1.2kg heirloom tomatoes (tiger striped, plum, black Russian etc)1 red onion, sliced 3mm thick 2stalks fresh basil, slightly bruised, roughly chopped 1clove garlic, peeled and crushed1pinch sea salt1pinch black pepper, ground 1tbsp white wine vinegar4tbsp extra virgin olive oil120g Mozzarella cheese, roughly torn 50g Kalamata olives, pitted, dried for 1 hour at 100’c, chopped fine
Slice all the tomatoes into bite sized wedges and mix together in a large bowl.
Add the sliced onions, garlic and basil and toss together in the bowl.
Season the tomatoes and onions with a pinch of salt, pepper, white wine vinegar and olive oil.
Leave for 5 minutes to marinade and exchange flavours.
Arrange the tomatoes on a large serving plate, finish by scattering over the mozzarella cheese and dried kalamata olives.
For the Tomato Soup
½ white onion 3 garlic cloves 1.1kg large ripe tomatoes (such as Marmande or Coeur de Boeuf) 2 handfuls of cherry tomatoes 1 basil sprig, plus a few leaves to finish 1 sage sprig 3 tbsp olive oil 1 small rosemary sprig 1 marjoram sprig (optional) 4 tablespoons tomato purée 400ml water 100ml extra-virgin olive oil, plus extra to finish
To finish (optional) 4 tbsp crème fraîche or Jersey creama few handfuls of croutons
Finely dice the onion and coarsely chop the peeled garlic. Coarsely chop the large tomatoes. Simply remove the stems of the cherry tomatoes and leave the tomatoes whole.
Coarsely chop the basil and sage, and putall of these to one side.
Heat the olive oil in a large saucepan over a medium heat.
Add the onion, garlic, sage and rosemary (and marjoram, if using). Cover with a lid and cook for 5 minutes, stirring occasionally.
Add the tomato purée, stir, cover with the lid and continue to cook for 3–4 minutes. Increase the heat to high, add the chopped tomatoes, cherry tomatoes, basil and water. Cover with the lid again and simmer for 15 minutes, stirring occasionally. Remove the pan from the heat and leave to cool.
Pass the liquid through a moulin-légumes or food mill (or purée in a liquidiser) into a clean saucepan. Stir in the extra-virgin olive oil.
At this stage you can either chill the soup and serve it within a couple of days or freeze it. Or serve it straight away, adding the optional garnish – a spoonful of crème fraîche or cream for richness and croutons or a drizzle of olive oil and a few basil leaves.