(serves 2)
Originally from the Isle of Capri, in the south of Italy, caprese salad is made of fresh tomatoes, basil and buffalo mozzarella.
Slice the Roma tomatoes thinly and fan out in a circle, season to taste with salt and pepper.
Cut a small slice off the bottom of each of the gourmet truss tomatoes so that they sit flat on the plate.
Slice the tomatoes twice, place slices of cheese and basil in each layer.
Stack stuffed truss tomatoes on top of the fanned Roma tomatoes and drizzle with aged balsamic and olive oil.