Posted on 20 September 2010 by

Tomato Consomme

consumeBy David Harbilas

As old fashioned as consommé may seem to be it is in fact a study in technique and patience.

Technique, however, is at times another way of saying “leave it alone,” since in this case all that is needed is a well-made stock and the time to let a slow simmer transform it into something unique.

The base is made with roasted tomatoes, and the clarifying agent is made with raw tomatoes, which don’t need to be the best quality you can find.

Makes about 2 quarts consommé

for the roasted tomato stock:

  • 6 globe tomatoes, roasted
  • 1 gallon chicken or vegetable stock

for the clarifying:

  • 4 globe tomatoes, roughly chopped
  • 1 onion
  • 1 stalk of celery
  • 1 carrot
  • 1 bay leaf
  • 3 sprigs of thyme
  • 3 sprigs of parsley
  • 5 black peppercorns
  • 1 garlic clove
  • 5 egg whites

To make the roasted tomato stock, simmer the chicken (or vegetable) stock with the tomatoes for 1 ½ hours, until reduced by 1/4 — 1/2. Strain through a fine mesh strainer, pressing on the solids. Cool overnight. In a food processor, puree all the vegetables with the egg whites. Place the mixture in a stock pot and add the herbs and black peppercorns. With a spoon, make a hole in center of the vegetable mixture, like a donut.

Pour the cold tomato stock into the center of the hole, place over a medium heat and bring to a simmer. Once the stock has come to a simmer, make sure the vegetable mix (which should be floating on top of the stock, like a raft) is allowing the stock to simmer and the heat to escape. Let the stock simmer for 30-45 minutes. It should quickly develop a shiny, clear color to it.

Remove the consommé from the heat, allow to cool for about an hour, then pour through a fine mesh strainer, taking care not to push on the solids, which can cloud the consommé. Reheat to serve.

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