Preheat the oven to 350°F.

1. Blanch the basil leaves in boiling water for 1 minute, no more!

2. Drain, squeeze and place in olive oil. Using an immersion blender, reduce everything to obtain a beautifully green basil oil. Set aside.

3. In a saucepan, brown the tomato pieces until colored.

4. Transfer to a bowl and drizzle with basil oil, not too much… the oil obtained is very flavorful. Season with salt and pepper. Refrigerate.

5. In a food processor, mix together the flour, cold butter cut into dice, and dried basil.

6. Add cold water (just a few spoonfuls) to homogenize the dough. As soon as a ball forms, transfer to a floured work surface and shape into very thin strands of basil dough (like thick spaghetti)

7. Place them on a baking sheet lined with parchment paper and bake until golden, 10-12 minutes. Let cool.

8. Arrange the cold tomatoes in the glasses.

9. Break the tubes of dough over the top and serve immediately!