Ingredients

• 8 plum tomatoes
• halved
• 1 orange
• zest only
• 2 tbsp finely chopped basil stalks and leaves
• 250ml/3½fl oz olive oil
• 4 garlic cloves
• finely chopped
• 1 unwaxed lemon
• zest only
• salt and freshly ground black pepper
• 1 tbsp green olives
• pitted and chopped
• 100g/3½oz goats' cheese
• 1 tsp chopped basil
• 50g/1¾oz Parmesan
• grated
• 2 small courgette flowers
• 1 bunch basil
• 30g/1oz Parmesan
• finely grated
• 3 tbsp pine nuts
• 1 garlic clove
• 150ml/5fl oz olive oil
• 1 tbsp self-raising flour
• 1 tbsp polenta
• 1 tsp cayenne pepper
• 1 free-range egg
• beaten
• 1 green tomato
• sliced
• handful green cherry tomatoes
• quartered
• drizzle olive oil
• drizzle sherry vinegar
• baby basil leaves

Directions

• Preheat the oven to 120C/100C Fan/Gas ½.
• To make the tomato confit
• place the plum tomatoes on a roasting tray with the rest of the ingredients. Mix well and season with salt and pepper. Roast for 4 hours
• or until soft.
• Meanwhile
• to make the steamed courgette flowers
• mix the olives with the goats' cheese
• basil and Parmesan. Season with salt and pepper and stuff the courgette flowers. Twist the tips to contain the stuffing and steam for 6 minutes.
• To make the fried tomatoes with basil sauce
• in a food processor
• blend the basil
• Parmesan
• pine nuts and garlic with 100ml/3½fl oz of olive oil to form a sauce.
• Place the self-raising flour
• polenta and cayenne pepper into a small bowl and mix well. Put the beaten egg in a separate bowl.
• Dip each slice of tomato in the egg
• coating well
• then dip into the flour and polenta mixture
• turning to coat.
• Heat the remaining olive oil in a large frying pan over a medium heat and fry the tomato slices for a few minutes on each side.
• To serve
• mix the halved cherry tomatoes with a little olive oil and sherry vinegar
• spoon a few confit tomatoes onto each plate
• add a steamed flower and a few fried tomato slices. Drizzle with the basil sauce and scatter over some baby basil leaves.