Pour the neutral oil into a deep mixing bowl and place it in the freezer until very cold, about 20 minutes.

Blend the ripe tomatoes until completely smooth.

Set a fine mesh strainer over a mixing bowl and pour in the blended tomatoes.

Let the tomato liquid drain naturally for about 15 minutes without pressing the pulp.

Transfer the strained tomato water to a small saucepan and heat it until it reaches a light simmer.

Remove the saucepan from the heat and whisk in the agar agar powder until fully dissolved.

Fill a syringe or pipette with the warm tomato and agar solution.

Remove the chilled neutral oil from the freezer and hold the syringe just above its surface.

Drip the tomato solution into the cold oil to form small tomato pearls.

Sieve the tomato pearls from the oil and reserve the oil for another recipe.

Finely chop the garlic and onion, if using them for the sauce.

Heat the olive oil in a frying pan and sauté the garlic and onion until softened.

Add the reserved tomato pulp and tomato puree to the frying pan.

Season the sauce with salt and black pepper, then stir until evenly combined.

Cook the tomato sauce over low heat for 5 minutes, then serve it topped with tomato pearls.