MOSAIC OF BASIL-MINTED INFUSED HEINZ PEELED PEAR TOMATOES, BABY BUFFALO MOZZARELLA, HEINZ TOMATO GAZPACHO

• Heinz Peeled Pear Tomatoes (coarsely chopped) 400gms
• Fresh Roma Tomatoes (chopped) 200gms
• Heinz Tomato Jus 250ml
• Baby Buffalo Mozzarella (sliced) 240gms
• Basil Leaf (coarsely chopped) 2gms
• Mint Leaf(coarsely chopped) 2gms
• Red Capsicum (cut into cube) 80gms
• Cucumber(peeled n cut into cube) 80gms
• Celery(peeled n cut into cube) 80gms
• Onion(coarsely chopped) 40gms
• Garlic(coarsely chopped) 20gms
• Micro Greens
• Olive Oil 75ml
• White Bread (cube) 50gms
• Cayenne Pepper pinch
• Sherry Vinegar 2tbsp
• White Sugar 1tbsp
• Salt & Pepper to taste

For the Heinz Tomato Mosaic

1. Remove the Heinz pear tomatoes from the can, strain and coarsely chopped.
2. Marinate with basil n mint leaf, sugar, salt& pepper and transfer into the fine sieve. Keep chilled in refrigerator.

For the Gazpacho

1. In a round bowl, mixed all the vegetables with olive oil, sherry vinegar, bread, sugar, Heinz tomato juice and seasoning. Marinate for 1 hour and keep chilled
2. Remove and transfer into a food processor and process until fine, pass thru strainer and keep chilled

Assemble

1. Remove the minted Heinz Tomato from the fine sieve and spoon onto the centre of the deep plate. Placed sliced mozzarella on top.
2. Spoon the gazpacho around and garnished with micro greens and drizzle of olive oil.