Fill a medium pot with water and bring it to a boil over high heat

Make a cross incision on the bottom side of <quantity>3</quantity> big beef tomatoes and blanch them one by one in the boiling water for 1m each

Peel the tomatoes and cut them in half

Salt the tomatoes to taste, and place them in a perforated baking tray or in a colander. Put them in the refrigerator for 6h to drain the liquids

Cut <quantity>2<unit>kg</unit></quantity> of beef tomatoes into quarters

Add them to a blender and blend on high speed until they turn into a liquid

Put the tomato juice in a cheesecloth. Place it in a strainer and let it drain for 6h at room temperature until all the translucent liquid drips through. Pour <quantity>200<unit>ml</unit></quantity> of the tomato water into a saucepan

Remove the tomatoes from the refrigerator 1h before serving so they reach room temperature

Halve and thinly slice <quantity>1</quantity> shallot

Slice <quantity>1</quantity> head of garlic and <quantity>½</quantity> red chili. Add to the pan along with <quantity>½</quantity> of the sliced shallot

Add <quantity>1<unit>tbsp</unit></quantity> of white wine. Add salt to taste and bring it to a boil over high heat

Put <quantity>1</quantity> slice of heirloom tomato on a plate and pour <quantity>2<unit>tbsp</unit></quantity> of the seasoned tomato water over it

Garnish with some thin slices of shallot and drizzle with linseed oil to taste. The tomato in tomato water & lindseed oil is ready

Enjoy it on a sunny day!