For Light tomato base
- Wash the vine tomatoes, remove the centre and quarter.
- Wash and cut into half the cherry tomatoes.
- Put all the tomatoes into a mixer and blend with the basil, the sea salt, the sugar and the garlic cloves.
- Place a cloth filter in a high bowl and pour in the tomato purée, fasten the filter and let it sit in the fridge for 12 hours.
- The clear base is what will remain in the bottom of the bowl.
- Use 70 grams of this for the vinaigrette.