For 6 people
Tomatoes:
- 6 oxheart tomatoes
- Olive oil
- Ground anise
Pesto:
- Thai basil leaves
- Strawberry spinach
- 1 garlic clove
- Olive oil
- Lemon juice
- Salt
Additional:
- Strawberry spinach leaves
- Fresh goat cheese
Tomatoes
Cut out the stem base of the tomatoes and score a cross on the bottom.
Blanch in boiling water for 15 seconds, then immediately cool in ice water.
Peel the skins and cut off a "lid" from each tomato.
Place on a baking tray, marinate with olive oil and spices.
Cover with aluminum foil and bake in a 190°C (375°F) oven for about 30 minutes.
Remove the foil and bake for another 10 minutes.
Pesto
Finely blend all the ingredients for the pesto.
Finishing
Place the tomatoes on deep plates, add the picked strawberry spinach, and crumble the goat cheese on top.
Drizzle with the pesto and the tomato braising juices.