Preparation

1. Immerse the tomatoes in boiling water for a few seconds; refresh in ice water; peel and seed them by making a hole in both ends. Make a cut down one side and unroll the tomatoes without tearing the flesh. Spread on a towel and let drain. 
2. Cook the fresh garlic cloves in salted water for 5 minutes. Set aside. 
3. Wash the crayfish and drain. Pour 30 ml (2 tbsp.) olive oil into a non-stick pan, heat until very hot, add the crayfish and sauté for 3 minutes. Add the white wine, shallots, tomato hearts, paprika and salt; cover and cook for 3 minutes. Drain the crayfish, shell and set aside. 
4. Recuperate the cooking liquid and strain it. Add the tarragon leaves, remaining olive oil and pepper juice (made with a juicer). Emulsify everything. Set aside one-third, heat it and dissolve the gelatin leaves that have been soaked in water.  

Finishing and presentation

1. Lay the tomatoes out in a 10 x 20 (4 x 8") rectangle on a sheet of plastic wrap.
2. Top with the crayfish, half the garlic and the gelatin mixture. 
3. Roll up tighly like a jelly roll. Place in the fridge to set. 
4. Ladle some of the emulsified oil on a plate; top with 2 slices of the roll and garnish with a garlic sprout or clove, 1/2 tsp. coarse Guerande salt, cracked pepper and the crayfish shells, if desired.