Tomato Tartare in Two Textures with Oyster Gelée

Method

1. Preheat the oven to 160°C (320°F). Coat the datterini tomatoes with a drizzle of Ligurian olive oil, then add a knob of salted butter, a splash of balsamic vinegar, a drizzle of honey, a few sprigs of thyme, and some marjoram. Bake for about 2.5 hours until confit.
2. Wear gloves to shuck the oysters. Choose size 2 oysters for a deeper shell. Open the oysters at the tip, filter the oyster liquid and reserve it. Clean the oysters and place them back in their shells.
3. Heat the reserved oyster water with a splash of white vermouth until almost boiling. Remove from heat and add gelatin that has been softened in cold water with a little ice. Stir until completely dissolved and homogeneous. Pour this gelée mixture into the oyster shells over the oysters. Add a touch of wild fennel and a few pink peppercorns. Refrigerate for at least 2 hours.
4. For the fresh tomato tartare: choose a fleshy tomato such as Ricciot di Perma. Slice it into thin rounds, then dice into small cubes.
5. Also dice the confit tomatoes into similar-sized cubes.
6. Finely chop a spring onion: cut lengthwise and then into thin rings, reserving the green part for another use. Chop a few capers.
7. Combine the fresh and confit tomatoes, spring onion, and capers. Dress with a drizzle of Ligurian olive oil, a little reserved oyster water, and a few drops of green Tabasco. Taste and adjust seasoning.
8. To plate: Sprinkle a little oyster salt on the plate. Place the prepared oysters on the plate. Use a ring mold to add a portion of the tartare on top of each oyster, varying the amount for contrast.
9. Garnish with edible flowers such as tagetes (marigolds) from your garden. Serve immediately with a glass of sparkling wine.