Pressed tomatoes with whipped goat’s cheese and lovage oil recipe | olivemagazine

Ingredients

• 400ml (see below) tomato consommé
• 6 leaves gelatine
• 300g plum tomatoes
• very finely chopped to make 1 tbsp tarragon
• very finely chopped to make 1 tbsp basil
• very finely chopped to make 1 tbsp chervil or parsley
• cut into wedges heirloom tomatoes to serve
• blanched and skinned cherry tomatoes to serve
• a handful of double-podded to serve broad beans
• to serve salad or nasturtium leaves
• (such as chevre) 300g soft goat’s cheese
• 50g crème fraîche
• 200ml grapeseed oil
• a bunch (about 50g) lovage leaves leaves picked
• 1½ tsp salt
• 500g (on the vine) cherry tomatoes
• 1/8 (about 25g) fennel bulb
• ¼ stalk (about 15g) celery
• ½ shallot chopped
• ½ small bunch basil
• ½ tsp thyme leaves
• chopped to make ½ tsp tarragon
• ½ clove garlic peeled