Tomato bouillon with confit tomatoes

Name: Tomato bouillon with confit tomatoes
Ingredients: 2 kg ripe pomodori tomatoes; 1 kg mixed cherry tomatoes; Fleur de sel; Various cresses; 2 mozzarella balls; crutomat (tomato flakes); 1 Olive oil

Refreshing amuse-bouche based on tomato and mozzarella: tomato broth, confit tomatoes, mozzarella, and tomato flakes.

Ingredients

2kgripe pomodori tomatoes

1kgmixed cherry tomatoes

Fleur de sel

Various cresses

2mozzarella balls

crutomat (tomato flakes)

1Olive oil

Preparation

Make the broth by blending the pomodori tomatoes with some salt.
Let this mixture drain overnight in a cheesecloth. Season the broth with salt.
Place the cherry tomatoes in an oven dish, drizzle with some olive oil. Add half a clove of garlic and a sprig of rosemary.
Place in the oven for 10 minutes at 170°C.
Place the confit tomatoes on a plate.
Roll the mozzarella balls in the crutomat and place them among the tomatoes.
Pour the tomato broth onto the plate and arrange the cress among the tomatoes.
Sprinkle a little fleur de sel over the dish.