Stuffed Roasted Tomato with Goats Cheese Fondants and Crispy Basil

Yield:  4 servings

Preparation time is 2 ½ hours

Ingredients

• 8 medium vine-ripened tomatoes
• 3 tablespoons golden raisins (45 grams)
• 3 tablespoons sultanas (45 grams)
• ¼ cup red Port (60 millilitres)
• 1/4 cup sauternes (60 millilitres)
• 2 large figs, chopped
• 2 tablespoons chopped fennel (30 millilitres)
• 3 tablespoons pine nuts (40 grams)
• 1 tablespoon lemon rind julienne (15 millilitres)
• 2 tablespoons orange rind julienne (30 millilitres)
• 1 tablespoon finely minced garlic (15 millilitres)
• 2 tablespoons finely minced shallots (25 grams)
• 2 tablespoons chopped walnuts (25 grams)
• 2 tablespoons sherry vinegar (30 millilitres)
• ¼ cup extra virgin olive oil (60 millilitres)
• 1 tablespoon chopped mint (15 millilitres)
• 1 tablespoon chopped tarragon (15 millilitres)
• 2 tablespoons chopped celery (30 millilitres)
• 1 vanilla bean (scraped)
• 3 tablespoons fresh breadcrumbs (30 grams)
• ½ teaspoon sugar
• ½ teaspoon coarse salt
• ½ teaspoon cracked pepper

To serve:

• ¾ cup goat’s cheese (175 millilitres)
• ¼ cup heavy cream (60 millilitres)
• 8 basil leaves

Directions

1. Preheat the oven to 350 degrees Fahrenheit
2. In two small stainless steel bowls macerate the sultanas and figs with the port for two hours. In a separate bowl put the golden raisins, orange and lemon rind and sauternes to soak for two hours.
3. In a large non-reactive bowl, combine all the remaining ingredients except the tomatoes and set the bowl aside. Drain the port from the figs and the sauternes from the raisins and add the fruit to the bowl. Mix well.
4. Remove the tops from the tomatoes and scoop out the inside of the tomatoes using a small spoon. Stuff well with the ingredients and place the tomato caps back on top of the tomatoes. Bake in an oven for 35 minutes. Remove the tomatoes from the heat and set them aside for a few minutes.
5. Put 3/4 cup goats cheese with 1/4 cup heavy cream and a few drops of water into a food processor. Blend until smooth and season with salt and pepper. Spoon the fondant into the centre of each plate, place 2 tomatoes on top and garnish with deep fried (or fresh) basil leaves and a few drops of extra virgin olive oil.