Ingredients

• 800 g heirloom tomatoes (Green Zebra, Kumato, Orange Queen or beef tomatoes)
• 200 g Roma tomatoes
• 3 cl GIMBER
• 1 ball of burrata
• 15 cl extra virgin olive oil
• 5 sprigs of Thai basil
• black pepper
• fleur de sel

Method

1. Rinse and destem all the tomatoes. Puree the Roma tomatoes, then combine with the GIMBER. Season with black pepper and fleur de sel. Set aside.
   
   
2. Thinly slice the heirloom tomatoes. Drizzle some olive oil over a large platter, seasoning the oil with pepper and fleur de sel. Arrange the tomato slices on the platter, season with more olive oil, pepper and fleur de sel.
   
   
3. Tear the burrata into bite-size pieces, scattering these over the tomato slices. Garnish with Thai basil, the GIMBER-tomato sauce and some more black pepper.