Ingredients
6 medium or 4 large, ripe tomatoes
salt and freshly ground black pepper
1 buffalo mozzarella cheese
2 small or 1 large avocado

For the dressing:
1 large handful of fresh basil leaves
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
salt and pepper
pinch of sugar
fresh basil leaves to serve

Method
1. Bring a pan of water to the boil. Plunge the tomatoes into the water for about 12 seconds and then immediately into a bowl of cold water. Using a small knife, release the tomato skin and peel. Cut the tomatoes into quarters and scoop out the seeds. Dry the tomato flesh with kitchen paper and put it into a bowl. Season with salt and pepper and then pack into ramekins lined with cling film. Cover with cling film, and press with a board, or use weights to compress the tomatoes, and keep at room temperature. If making the day before, refrigerate, but remove from fridge 2 hours before serving.
2. When you are ready to serve, make the dressing. Place the basil into a mini food processor, add the oil and vinegar and whiz until well blended. Season with salt and freshly ground black pepper and sugar.
3. Drain the mozzarella and tear into six pieces.
4. Halve, remove the stone and peel the avocado, slice each half in two if the avocado is large.
5. To serve, turn out the tomato cake onto the plate and lay the 3 pieces of mozzarella in a pile, arrange the avocado in another pile so you have the 3 colours.
6. Drizzle the dressing into the gaps and garnish each plate with a sprig of basil. Serve at once.