Sweet Brined Tomatoes with Chilli and Basil

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Sweet Brined Tomatoes with Chilli + Basil

Ingredients

750 g heritage tomatoes

500 g ice cubes

80 g salt

80 g caster sugar

6 sprigs basil

2 star anise

3 red chillies

30 g mixed micro herbs

2 tbsp extra virgin olive oil

Method

Bring a large saucepan of water to a boil. Slice a small, shallow cross into the bottom of each tomato. Fill a large mixing bowl with water and add the ice cubes. Blanch the tomatoes for 30-45 seconds, until the skin begins to peel away. Transfer to the ice water to cool then peel off the skin.
Pour 2 litres of water into a large mixing bowl or pot. Add the salt, sugar, 4 sprigs of basil, star anise and 2 of the chillies, sliced in half crosswise. Stir for 5 minutes to dissolve the salt and sugar then add the tomatoes. Cover and leave in the fridge for 48 hours.
Drain the tomatoes and divide them between 4 plates. De-seed and evenly slice the remaining chilli. Dress the plates with micro herbs, the remaining basil and the chilli. Drizzle over the olive oil and serve.

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