First, prepare the concentrated base glaze.

Mix the Proglaçage, water, sugar, and liquid glucose.

Heat between 95 and 100 degrees Celsius and set aside.

Remove the branches from the tomatoes and set aside for decoration.

Wash and cut the tomatoes into pieces and cook in a saucepan.

Cook the tomatoes over low heat until obtaining 150 grams of concentrated tomato.

Crush the tomato and strain through a fine sieve over the concentrated base glaze mixture.

Incorporate the natural red food coloring to taste.

Process everything together with a hand mixer.

Set aside and use at 40 degrees Celsius.

Grind the pistachio until a powder is obtained.

Place in a food processor along with the flour, Procrunx, sugar, salt, black pepper, and basil leaves.

Process everything until the basil is integrated.

Add the cold butter cut into cubes and process again until a crumbled texture is obtained.

Spread on a baking sheet on a non-stick sheet and cook for 12 minutes at 180 degrees Celsius.

Remove from the oven and, while still hot, crumble with the help of a kitchen whisk.

Set aside until serving in a dry place.

Place the still-frozen false tomatoes on a rack. Place a deep tray underneath.

Pour the tomato glaze over the panacottas at 40 degrees Celsius and let the excess drain onto the tray.

On a plate, serve a small amount of crumble and place the false tomato on top.

Garnish the top of the tomato with a tomato branch.