Tomato Heart

Method

1. Place sun-dried tomatoes in a blender and add water to make a cream.
2. Add pasteurized egg yolks, a little vinegar, gelatin, salt, pepper, and sugar to the blender. Blend.
3. Slowly add the filtered oil from the sun-dried tomatoes while blending to emulsify, like making mayonnaise.
4. Let the mayonnaise rest for 30 minutes.
5. Cut off the top of a fresh tomato and carve out the center, removing the seeds and pulp (e.g., using a small spoon).
6. Heat honey in a small saucepan until liquid.
7. Dip the base of the hollowed tomato into the honey, then into the black olive powder (made from dried, ground black olives).
8. Fill the tomato with candied orange pieces and black olives.
9. Add almonds.
10. Fill the remaining space with the sun-dried tomato mayonnaise.
11. Top with basil seeds.
12. Garnish with a nasturtium flower.
13. Serve the tomato standing on its honey-olive powder base.