Cut <quantity>8</quantity> tomatoes into eights

Mix in a blender until homogeneous

Transfer to a bowl and add <quantity>10<unit>leaves</unit></quantity> of basil. Mix well

Cover with cling film and place in the freezer for 6h to freeze

Add <quantity>100<unit>g</unit></quantity> of water and <quantity>100<unit>g</unit></quantity> of sugar to a saucepan

Turn the heat on to medium-low and bring it to a boil until the sugar is completely dissolved. Use a whisk to help on the process

Once it starts boiling, remove from the heat and add <quantity>100<unit>g</unit></quantity> of apple cider vinegar. Whisk to combine. The pickling brine is ready

Add <quantity>2<unit>cups</unit></quantity> of rose petals to a glass recipient. Pour the Pickling Brine over them

Use a piece of plastic wrap or a freezer bag to create a weight on top of the petals, making sure they’re submerged in the liquid. Let it sit for at least 30m to pickle. The pickled rose petals are ready

Set a bowl with a colander and cover it with a kitchen towel or cheesecloth. Place the frozen tomato on top

Cover the tomato with the towel and with cling film. Let it defrost naturally. Do not squeeze or press the towel to get a cleaner water

Season the tomato water with salt to taste and mix until dissolved. The tomato water is ready

Small dice <quantity>200<unit>g</unit></quantity> of smoked bacon

Place the diced bacon on a pan over low heat, and add <quantity>¾<unit>cup</unit></quantity> of vegetable oil

Cook until the bacon is completely caramelized. The bacon oil is ready

Place <quantity>¼<unit>cup</unit></quantity> of cherry tomatoes over a wire rack and gently blow torch them until the peels start to open. Peel the tomatoes by hand

Cover the tomatoes with a mix of <quantity>¼<unit>cup</unit></quantity> of salt and <quantity>¼<unit>cup</unit></quantity> of sugar. Set aside for 10m to cure it

Rinse the tomatoes and place them on a dish lined with paper towels

Transfer the Tomato Water to a saucepan and bring it to a boil over medium heat

Transfer the Tomato Water to another container and add <quantity>1<unit>tbsp</unit></quantity> of the Bacon Oil

Add <quantity>1<unit>tbsp</unit></quantity> of the Pickled Rose Petals’ brine and mix

Pick the leaves off <quantity>1<unit>sprig</unit></quantity> of thyme

Plate the cured tomatoes on a small serving dish and add some bacon pieces from the Bacon Oil

Add the Pickled Rose Petals and thyme leaves to taste. Sprinkle some bee pollen

Garnish with edible flowers to taste and add the seasoned tomato water. The tomatoes & bacon oil is ready

Enjoy!