Place the tomato petals on a tray lined with silicone paper. Brush each petal with olive oil. Reheat in a moderate oven for 1–2 minutes.
Put the clear tomato juice into a saucepan and bring to the boil. You should have roughly
Depending on the size of the tomato petals, place 8–10 warmed petals in the base of each warmed, shallow serving bowl. Put the golden aromatic broth into a warmed teapot. Serve the tomatoes and pour the broth over them at the table.
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