Tomato Consommé
By Thomas Cenci
If you’re fed up of throwing away all your old rotting tomatoes, or any leftovers you may have, then this is the recipe for you.
It makes a delicious clear consommé or stock out of all your old tomatoes, which can be used for so many occasions, from tomato soup shots at your next canapé party, or a refreshing barbecued shrimp and tomato consommé on that hot summer’s day.
It’s easy to prepare and requires no cooking at all, sound good? Then just follow the recipe and enjoy.
Ingredients:
• 1kg of any old tomatoes (the softer and more bruised the tomatoes are, the better)
• The stalks of any herbs you have such as Basil, Tarragon, Thyme, e.t.c, (saving the leaves for garnish if you wish)
• 2 tablespoons olive oil
• 4 tablespoons of sherry vinegar (if you don’t have sherry vinegar you can use another type such as white wine)
• 25g sugar
• Salt and Pepper
Method:
Cut the tomatoes into quarters (removing any mould if necessary).
Rip up the stalks of any herbs you have and add them with the tomatoes.
Add the vinegar, sugar and a little salt and pepper and place into a mixing machine (if you don’t have a machine to use, you can just crush everything in a large bowl with a rolling pin).
Mix for about 5-10 minutes or until all the juices are released.
Line a conical strainer or sieve with a muslin cloth or regular cloth and enclose all tomatoes inside and wrap tightly.
Place the sieve with the clothed tomatoes in a bowl and place a weight on top.
Leave inside the fridge overnight to allow all the juices to strain through.
Finally take the clear stock at the bottom of the bowl and taste for seasoning.
Finish with chopped herb leaves, a dice of tomatoes and a drizzle of olive oil and serve.
June 30th, 2008 at 9:40 am
Yum — another delicious recipe. I make a lot of soups, and this would be a beautiful base for many of them.