b'TO PREPARE THE TOMATO SPUMA:In a blender, puree the tomatoes and season with salt. Line a strainer with a piece of cheesecloth and strain the tomato puree for 24 hours. Boil the strained tomato liquid for 2 minutes, remove from the heat, and, with a hand blender, froth the liquid.TO SERVE:Place 2 tablespoons of arugula pesto in a bowl, add 2 poached gnudi on top, and spoon foamfrom the tomato liquid over the gnudi. optional: Garnish with roasted cherry tomatoes. CHEF STELLINOS SUGGESTED WINE PAIRING:Piccini Chianti Superiore'