Preparation info

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By Ben Shewry

Published 2012

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  • 500 g (1 lb 2 oz) assorted heirloom tomatoes (as many different varieties and colours as possible)
  • pinch of table salt
  • pinch of caster (superfine) sugar


Bring a large saucepan of water to the boil. Score the bases and remove the cores from the tomatoes. Blanch the tomatoes in boiling water for 3 seconds, then refresh in iced water. Peel the tomatoes and halve the larger ones. Scoop out the seeds from half of the tomatoes. Set aside 8 whole peeled tomatoes and 4 scooped-out halves at room temperature for serving.

Place the seeds and any excess tomatoes in a bowl and crush with a pinch of salt and sugar. Cover with plastic wrap and place in a warm place for 1 hour for the juices to release. Pass through a sieve lined with muslin (cheesecloth), pressing down on the solids. Discard the solids and reserve the tomato water for the tomato water vinaigrette.