1. Cut the tomatoes into quarters and blanch in boiling water for one minute. Pass to cold water and peel. Wash the bell pepper, remove the seeds and membranes. 2. Heat the oil in a pan. Sear the tomatoes and bell pepper; sprinkle with brown sugar and caramelize. Add the blueberries, stir for a few minutes. Reduce the mixture to a puree in a blender. Season to taste. 3. Heat a pan and place cheese nuggets in it using a spoon. Brown on each side. Remove from the pan and let cool. 4. Place the mixture in glasses and top with parmesan cheese and coriander.The shooter is served hot or cold.