Method 1 Cut the tomatoes in half then place in a bowl along with the rest of the ingredients. Mix well.
2 Preheat the oven to 85ºC, the very lowest gas.
3 Place the tomato halves on the baking tray in rows then bake in the very low oven for about 45 minutes.
4 Blitz the sun-dried and fresh tomatoes in a food processor until a smooth puree.
5 In a second bowl, dissolve the mustard into the vinegar with a pinch of salt and the sugar. Season with black pepper then whisk in the olive oil in a gradual trickle. Then whisk the vinaigrette into the tomatoes.
6 Boil together 1 litre of water and salt, add the basil leaves and blanch for 25 seconds. Place the blanched leaves in a blender with the olive oil and blitz until smooth before passing through a fine chinois.
7 To finish the dish, arrange the tomatoes, and buffalo mozzarella cheese, drizzle with tomato vinaigrette and basil oil. Finish with fresh basil and micro cress leaves.