Yield: 1 Martini

Ingredients:

Tomato Water:
• 5 Ripe tomatoes
• ½ teaspoon salt
  
  Garnish:
• 3 thin slices pickled small green tomatoes
• 6 caper berries
• 1 Tablespoon basil oil
• 6 small opal basil leaves
• 1 teaspoon jicama brunoise
• ½ teaspoon red tomato brunoise
• ½ teaspoon yellow tomato brunoise
• 1 cherry tomato, halved
• Tomato popsicle
  

Method:
For Tomato Water:
Puree tomatoes and salt in a robot coupe. Wrap puree in a triple layer of cheesecloth and place in a chinois with a bowl underneath. Let sit overnight. Chill reserved liquid before using.

To Assemble and Serve:
Pour 3 ounces of chilled tomato water into a martini glass. Add pickled green tomato slices and caper berriers. Finish with basil oil, opal basil leaves, jicama, red and yellow tomatoes and half of the cherry tomato. Garnish with a tomato popsicle.

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