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In a medium bowl, toss the grape tomatoes, 2 tbs of the oil, lemon juice, shallot, garlic, ½ tsp of the fennel seeds and 1 tsp of sea salt flakes to coat. Set aside to marinate for at least 10 mins. Check the seasoning and add more lemon juice or salt, if necessary.
Using a very sharp or serrated knife, slice the truss tomatoes into 3mm-thick slices. Arrange the tomato slices on a serving platter, drizzle with the remaining 1 tbs of olive oil and season with salt and the remaining ½ tsp of fennel seeds.
In a bowl, toss the rocket, basil and oregano with the tomato-fennel seed vinaigrette to coat. Season with salt and pepper. Scatter the rocket mixture over tomatoes and serve.