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

Prepare an ice bath in a bowl

Make a small and shallow x on the top of <quantity>16</quantity> mixed cherry tomatoes. Add them to the water and cook for 45s, until the peel starts to come off, but the tomatoes are still firm

Immediately transfer the tomatoes to the ice bath and let them sit for 1m to stop cooking

Remove the peel with your hands. The peeled tomatoes are ready

Add <quantity>1¼<unit>cups</unit></quantity> of water to a saucepan over medium heat

Add <quantity>6<unit>tbsp</unit></quantity> of rice wine vinegar

Add <quantity>1<unit>cup</unit></quantity> of sugar and stir until dissolved

Transfer the liquid to a dish or jar

Cut the peeled tomatoes into wedges and add them to the liquid

Mix to coat all of the tomatoes. Let them sit for 10m until pickled. The pickled tomatoes are ready

Chop <quantity>10</quantity> mixed sweet tomatoes into medium pieces

Transfer to a tall container

Blend the tomatoes using a hand blender on high speed until smooth

Strain through a fine sieve with a kitchen towel or cheese cloth. Gently squeeze out the tomato water. Stop as soon as the juices start to come out cloudy

Transfer the tomato water to a bowl. Add <quantity>¼<unit>cup</unit></quantity> of mirin and stir

Add <quantity>2<unit>tbsp</unit></quantity> of liquid shio koji and stir to combine. The tomato consommé is ready

Slice <quantity>2</quantity> white fish loins into <quantity>1<unit>cm</unit></quantity> slices on a slight diagonal

Arrange <quantity>6</quantity> slices on a serving plate

Quarter <quantity>2</quantity> cherry tomatoes and thinly slice <quantity>1</quantity> green cherry tomato

Season the sashimi with fleur de sel and the tomato consommé to taste. Drizzle herb oil around the sides

Garnish with the fresh and pickled cherry tomatoes and green tomato slices. Finish with shiso and nasturtium leaves to taste. The white fish sashimi, tomatoes & herbs is ready

Enjoy!