- 1/2 pound medium dark heirloom tomatoes, cored and chopped
- Kosher salt
- 1/2 pound yellow tomatoes, cored and chopped
- 1/2 ts chopped parsley
- 1 ts basil
- a few drops of vinegar
- 1/2 pound red cherry tomatoes, halved
In a blender puree the dark tomatoes till smooth, about 2 minutes. Season with salt and carefully pour into 4 glasses, place in fridge for 30 minutes so puree can firm up a bit. Now rinse and dry the blender. Repeat blending process with yellow tomatoes, adding basil, parsley, vinegar and salt. Carefully spoon the yellow puree on top of the dark tomato puree. Place back in fridge for 15 minutes. Finally rinse and dry blender, process cherry tomatoes to make top layer, adding salt to taste. Place back and fridge. Garnish with basil leaf and serve.