In a rondeau, combine tomatoes and garlic. Add enough olive oil to cover. Bring to 145°F, then continue to cook for 20 minutes or until the tomatoes have just begun to soften. Chill over an ice bath. Reserve.

In a Vitamix blender, combine all ingredients for the Burrata Foam. Purée until smooth. Pass through a chinois into a bowl. Chill over an ice bath. Transfer to a foaming canister. Reserve.

In a Vitamix blender, combine basil and grapeseed oil for the Basil Oil. Blend until fully incorporated. Transfer to a saucepot over medium heat and bring to a boil. Continue boiling for 2 minutes. Pass through a coffee-filter-lined chinois into a nonreactive container or bowl. Chill over an ice bath. Reserve.

Heat oven to 375°F. Place pine nuts on a sheet tray. Toast 12 minutes, tossing often. Let cool. Reserve.

In a saucepot over medium heat, combine vinegar, sugar, salt, and 225 grams water for the Pickled Pearl Onions. Bring to a boil. Place pearl onions in a tall, nonreactive container. Pour the hot liquid over the onions. Let sit at least 4 hours.

In a Vitamix blender, combine all ingredients for the Tomato Consommé. Blend until smooth. Transfer to a rondeau over medium-low heat and bring to a simmer. Continue simmering for 1 hour. Strain through a damp coffee filter and chinois into a nonreactive container or bowl. Adjust seasoning as needed. Chill over an ice bath until cold. Refrigerate.

Heat a dehydrator to 120°F. Peel skins from tomatoes and reserve for Tomato Powder. Place the tomatoes on a sheet tray lined with a nonstick, silicone baking mat. Dehydrate 24 to 48 hours or until halfway dehydrated. Reserve.

Heat a dehydrator to 145°F. Place the reserved tomato skins on a sheet tray lined with a nonstick, silicone baking mat. Dehydrate 48 hours or until fully dry. Transfer the tomato skins to a Vitamix blender. On high speed, blend until ground. Pass through a chinois and reserve.

In a food processor, combine all ingredients for the Ricotta Mousse. Blend until smooth. Adjust seasoning as needed. Transfer to a piping bag and refrigerate.

In a rondeau over low heat, combine apricots, sugar, and 200 grams water for the Apricot Purée. Season with salt. Cover with a parchment lid and bring to a simmer. Continue simmering, stirring occasionally, until the mixture begins to sweeten and thicken, approximately 1 hour. Transfer to a Vitamix blender. On high speed, blend until smooth. Pass through a chinois into a nonreactive container or bowl. Adjust seasoning as needed. Place over an ice bath to cool. Transfer to a small squeeze bottle. Reserve.

In a small bowl, toss 10 Poached Tomatoes with some lemon, salt, and olive oil. Place a large ring mold in the center of a serving plate. Line the inside of the ring mold with the seasoned Poached Tomatoes. In the center, drop 5 grams Toasted Pine Nuts. Cover with 5 grams Basil Oil. Top the Poached Tomatoes with pluots. Garnish with parsley, followed by Burrata Foam, then marigolds. Add 3 rounds of Pickled Pearl Onion and finish with black pepper. Lift and remove the ring mold. Set aside.

Using your thumb, make a small indent on the core-side of 1 Dehydrated Tomato. Fill the indent with Ricotta Mousse. Place the Dehydrated Tomato on a small serving plate, round-side up. Season with salt and Tomato Powder. Top with basil and 1 small dot Apricot Purée. Set aside.

In a small pot, heat 4 ounces Tomato Consommé. Using a 4-ounce ladle, transfer to a soup pitcher. In a small, glass serving bowl, place cucumber, skin-side up, and nectarine. Garnish with coriander blossom, a pinch of Toasted Pine Nuts, 5 drops whey, and 5 drops Basil Oil. Pour the warm Tomato Consommé in the bowl tableside. Serve the Poached Tomato and Tomato Consommé dishes together, followed by the Dehydrated Tomato dish.