Method

• 1.
  To make tomato fondue, core tomatoes and slice a cross in their bases. Plunge into a saucepan of boiling water for 12-15 seconds. Peel and dice when cool enough to handle.
• 2.
  Heat oil in a saucepan and add eschalot and garlic. Fry, without colouring, over a low heat for 2-3 minutes. Add tomato, bay leaf and thyme. Partially cover and cook, stirring often, over a very low heat for 1 1/2 - 2 hours until it becomes dry and thick. Push through a sieve into a smaller saucepan and keep warm.
• 3.
  To cook the mushrooms, heat 2 teaspoons of oil in a frypan over medium heat and add eschalot and garlic. Fry over medium heat, without browning, for 1 minute. Increase heat to high and add mushrooms. Cook, stirring, for 1 1/2 - 2 minutes. Season with salt and pepper, and add half the parsley. Keep warm.
• 4.
  Meanwhile, bring a large saucepan of salted water to the boil. Add tagliatelle, cook until al dente and drain. Place in a bowl with 2 teaspoons of oil and 1 teaspoon of warm water. Season with salt and pepper and sprinkle with remaining parsley.
• 5.
  Heat remaining oil in a large frypan. Season the veal and fry in batches over a moderately high heat for 1 minute each side. Remove and spread one side with a little tomato fondue.
• 6.
  Preheat the grill to high.
• 7.
  Arrange two slices of mozzarella over the tomato fondue on each escalope. Place under the grill for 10 seconds, or until the cheese is soft.
• 8.
  To serve, pile a quarter of the tagliatelle in the centre of each serving plate. Place the veal on the pasta and spoon mushrooms around the outside of each plate. Garnish with remaining tomato fondue, and drizzle with mushroom pan juices.