Colorful tomatoes, iodized-glazed aigo broth

Ingredients for thecolored tomatoes

• 1 kg tomatoes of different colors (preferably small ones )
• 10 cl oil (olive, linseed or sunflower)
• 100 g fresh or dehydrated seaweed (wakame, dulse, sea lettuce or kombu)
• Freshly ground pepper

For the aigo broth

• 15 garlic cloves
• 15 sage leaves
• 15 g salt

Steps for thecolored tomatoes

1. Prepare the aigo stock: bring 1.5 l of water to the boil with the salt, 15 sage leaves, 15 peeled garlic cloves and a drizzle of vegetable oil. Leave to simmer for 20 min, remove from heat, strain and leave to cool. It can be made the day before, so that it's nice and cold, or cooled in iced water. Adjust the seasoning.
2. Finishing: mound the tomatoes. Set aside in a cool place. Hydrate the seaweed (if dehydrated) in a little Aïgo stock.
3. Presentation: in a bowl or soup plate, preferably white to highlight the colors and transparencies, arrange the skinless tomatoes, alternating the different colors. Sprinkle with seaweed and freshly ground pepper, and pour the very cold, even iced, broth over the tomatoes. Finish with a generous drizzle of quality vegetable oil.