850 gmvery ripe tomatoes, coarsely chopped1bulb of baby fennel, coarsely chopped½small Spanish onion, coarsely chopped4cloves of garlic, bruised3sprigs each of basil and tarragon30 ml (1½ tbsp)red wine vinegar3leaves of gelatine (titanium strength), soaked in cold water120 gmcherry tomatoes, halved120 gmyellow grape tomatoes, quartered2 tbspsmall basil leaves1 tbspextra-virgin olive oilTo serve:goat’s curd and sourdough crostini
Combine ripe tomato, fennel, onion, garlic, herb sprigs and 1.5 litres water in a large saucepan over medium-high heat, bring to the boil, then reduce heat and simmer gently until reduced by half (about 1 hour). Remove from heat, then strain through a muslin-lined sieve to yield 750ml (3 cups), add 1 tbsp vinegar and season to taste with sea salt. Squeeze excess water from gelatine, add to warm consommé and stir until gelatine dissolves. Pour into four ¾ cup-capacity glasses and refrigerate until just set (about 4 hours).
Combine cherry and grape tomatoes, basil, oil and remaining vinegar, season to taste with sea salt and freshly ground black pepper and toss lightly to combine. Arrange on top of consommé, spoon a small quenelle of goat’s curd beside tomatoes and serve with sourdough crostini.