Tomatoes with cottage cheese

• 200 pinch salt
• 50g cottage cheese

Step 1
Blitz 50g basil leaves with 100g olive oil, then add to the tomato juice, season to taste and chill in the fridge.

Step 2
Blanche another 300g tomatoes in boiling water for 5-10 seconds then chill in iced water and remove the skin.

Step 3
Serve the skinned tomatoes on a bed of cottage cheese cream, drizzled with the basil oil juice mixture.