Method

• Cut Toma’Muse tomatoes in quarters and remove the seeds but keep them separately.
• Cut the tomato flesh into fine cubes.
• Fry Toma’Muse cubes in olive oil. Allow moisture to evaporate and season with salt and pepper and a tablespoon of mustard.
• Drain the cubes in a sieve and keep the liquid.
• Let the mixture cool down and season with salt and pepper.
• Take a dressing ring and fill it with the Toma’Muse cubes. Press well.
• Dressing: 4 tablespoons olive oil, 1 tablespoon sherry vinegar, salt and pepper, tomato juice and seeds.
• Stir all this well and arrange it on the plate.
• Finish with green herbs and a finely chopped yellow tomato.

Dish made by Alex Verhoeven (restaurant Hert)