SERVES 5-6
For the tomato sorbet:
shallots 5
cucumbers 2, peeled, seeded and chopped
small red peppers 4, deseeded and chopped
ripe tomatoes 40
Tabasco a drop
lemon juice 10 tbsp
tomato purée 10 tbsp
good vodka 100ml
liquid glucose 10 tbsp
For the tomato salad you need very high-quality tomatoes
red beef tomato 1 will serve 6
red micro tomatoes 6
baby green tomatoes 4
baby red tomatoes 5
baby yellow tomatoes 5
baby herbs like celery and basil
For the tomato and vanilla gazpacho:
very ripe tomatoes 2.5kg, chopped small
tomato juice 1.25 litres
basil sprigs 15
piquilla red peppers from a tin pre-roasted 8, drained and chopped
green peppers 4, roasted, peeled and chopped
garlic cloves 6
shallots 5, sliced thinly
thyme a sprig
Madagascan vanilla pods 2
sea salt and pepper
For the tomato jam:
vegetable oil 40ml
onions 4, finely sliced
sugar 80g
sherry vinegar 100ml
white wine 400ml
very ripe tomatoes 2kg, chopped
star anise 6
coriander seeds 16
thyme 10 sprigs
small red chillies 2 small, chopped
garlic cloves 8, chopped
To make the tomato sorbet, put the shallots, cucumbers and peppers into a blender. Halve 10 of the tomatoes, remove the seeds and add these to blender. Whizz till smooth. Push through a sieve. Quarter the remaining tomatoes, deseed them and add to blender. Then add 1 litre of the purée you just blended to this new mix – add Tabasco, lemon juice, tomato purée, vodka and the glucose and blend till smooth, then pass through the sieve again. Now season and churn the sorbet in an ice-cream maker, following the manufacturer's instructions.
To make the tomato and vanilla gazpacho, mix all the ingredients together apart from the vanilla, leave for 24 hours then season with vanilla – scrape the vanilla pod – and leave overnight. Blend the next day and add a little virgin olive oil – Spanish if possible.
To make the tomato jam, heat the oil up in a heavy-based pan (important so doesn't stick), sweat off the onion, sprinkle the sugar over and cook till caramelised. Add the vinegar and wine and boil for a few minutes. Then add the tomatoes and stir. Put the star anise, coriander seeds, thyme and chopped chilli and the chopped garlic into a muslin bag and tie. Add this to the tomato mix. Cook this at a low simmer for 2 hours till thick.
To make the tomato salad, slice the large beef tomato and put in the bottom of a serving dish, then add the smaller tomatoes all stacked on top, season with sea salt, pepper, herbs and a drizzle of olive oil, and pour gazpacho around them.
Jason Atherton is chef patron of Pollen Street Social, London
