Heirloom Tomato Carpaccio

INGREDIENTS:

• 3 whole Heirloom tomatoes,
  cored and thinly sliced
• Kosher salt and freshly ground pepper, to taste
• 450g buffalo mozzarella,
  sliced thinly
• ½ cup arugula
• balsamic chilli glaze, to taste
• basil oil, to taste
• tomato jam, to taste
• blood orange-infused olive oil
• 2 blood oranges, segmented
• 1 small bunch of purple basil

Basil Oil:

• 4 cups olive oil
• 3 cups basil leaves
• 2 cups Spinach
• 1 cup parsley

Balsamic Chili Glaze:

• ¾ tsp garlic, chopped
• ¾ tsp shallot
• 1 sprig fresh thyme
• 1 pinch chilli flakes
• 1 tbsp olive oil
• 2 cups balsamic vinegar
• 1 cup honey

Tomato Jam:

• 8 Roma tomatoes, diced
• ½ cup sherry vinegar
• ½ cup Water
• ½ cup Sugar
• 2 tbsp togarashi or sambal

DIRECTIONS

1. Combine basil, olive oil, spinach, and parsley in a blender and puree. Then, strain.
2. For the Tomato Jam, mix all ingredients together in a pan and place it on the stove.
3. Simmer for 45 minutes to an hour and serve.
4. For the Carpaccio, season tomato slices with salt and pepper. Alternate layers of tomato and mozzarella on a plate, starting and ending with tomato.
5. Drizzle balsamic chilli glaze, basil oil, and blood orange olive oil over tomato and mozzarella and the outer rim of the plate. Garnish with tomato jam, blood orange segments, and purple basil.

DIRECTIONS Balsamic Chili Glaze:

1. Heat oil in a saucepan over medium heat.
2. Sweat the garlic, shallots, chilli, and thyme.
3. Stir, and deglaze with vinegar.
4. Reduce by half and add honey.
5. Cook for five minutes and then chill.