melange of heirloom tomatoes with burrata and whipped tomato purée

serves 4

what you need:

5-6 beautiful heirloom tomatoes, various colors
burrata cheese (as needed)
fresh sweet basil leaves (as needed)
quality olive oil (as needed)
gros sel de Guérande or kosher or sea salt (as needed)
freshly ground black pepper (as needed)
8 yellow or orange heirloom tomatoes, juiced (seeds and skins discarded)

how to:

• Juice Tomatoes. Cut eight yellow/orange tomatoes in half. Use a food mill (fit with a large disc, but you will probably have to use a strainer to catch stray seeds) or a sieve. Place the mill (or sieve) over a bowl. Press the tomatoes halves through the sieve, the sieve will catch the skins and the seeds. Discard skins and seeds. Chill the juice for at least 30 minutes in the refrigerator.

• Cut/Plate Tomatoes. Cut tomatoes (use a variety of colors) into  various shapes (square, rectangular, crescent, circles). Place decoratively on the plate(s). Add 2-3 small pieces of burrata to each plate. 

• Whip Tomato Juice. Use a whisk to whisk air into the juice until it is foamy. Pour over the tomatoes and cheese.

• Garnish. Add basil leaves in a decorative way. Add pinches of salt and a little fresh pepper. Drizzle olive oil over the tomatoes and cheese.