I love this recipe because it touches on the best flavors of summer: fresh lobster, peaches, tomatoes and basil. The vinaigrette is nothing more than the pulp of the actual tomatoes, which enhances the whole dish.
Technique tip: Be sure to weigh the basil seeds and water before mixing. The ratio of seeds to water needs to be 1 to 5 for the consistency to turn out properly.
INGREDIENTS
500 gm Whole Peeled Tomatoes
200 gm Stracciatella cheese
2 Tbsp Warndu wattleseed balsamic vinegar
12 Pcs Rocket leaves
8 Pcs Basil leaves torn
Sea salt
Pepper
4 tbsp Warndu native thyme oil
Freshly cracked pepper
STEPS
Cut the tomatoes across ways, so you get what resembles a tomato steak. Place the tomatoes in a tray. Sprinkle with sea salt, cracked black pepper and vinegar. Set aside to marinate for 10 minutes
Fold in the stracciatella cheese and basil leaves. Season with fresh cracked pepper set aside
To serve place the tomatoes on a serving plate, top with stracciatella cheese. Dress the plate with rocket leaves and native thyme oil. Perfectly suited with some warm crusty bread.