For the tomato palet: Put the tomato in boiling salted water for 10 seconds and cool it in water and ice. Peel and cut the tomato in half. Season with oil, powdered sugar, salt, thyme, marjoram, and slivered garlic. Bake for 1 hour at 90°C in a ventilated oven.

For the red datterini coulis: Put all ingredients together in a saucepan. Cook with the lid on for 20 minutes. Strain through chinoise and reduce by one-third.

For the yellow datterini coulis: Put all ingredients together in a saucepan. Cook with the lid on for 20 minutes. Strain through chinoise and reduce by one-third.

For the salmorejo: Place all ingredients into a vacuum bag and let soak for 1 hour. Pass through a vegetable masher. Strain and store in the refrigerator.

For the tomato water jelly: Toast fennel seeds, add tomato water and salt. Allow to steep 5 minutes. Strain and add the previously hydrated gelatin. Pour the gelatin into a small plate.

For the shiso pesto: In a mortar, place garlic with salt. Add the green shiso leaves and continue to pound. Finish with the oil and store in the refrigerator.

To finish: Season the tomato palet with extra virgin olive oil and Maldon salt. Dress the two datterini coulis on top of the palet. Make a quenelle of shiso pesto. Break up the gelatin with a spoon and add it to the dish. Decorate with basil leaves. Serve the salmorejo on the side.