Tomato consommé

Tomato consommé

By
From
More Home Comforts
Serves
4-6
Photographer
Peter Cassidy

One of the first things I did when I moved into the house was dig the foundations for the greenhouse. Both my granddad and uncle had greenhouses at the bottom of the garden and taught me so much about growing amazing produce. Over the years we’ve just about mastered the art of growing tomatoes, often ending up with SO many of them! This is a great dish for using up a glut of seasonal tomatoes. Just purée them, then hang the purée in muslin or a tea towel and let it drip down into a bowl below. The flavour is incredible. You can also freeze it and use it for Bloody Marys.

Ingredients

Quantity Ingredient
2kg ripe tomatoes, chopped
2 shallots, roughly chopped
1/2 teaspoon tabasco sauce
1 tablespoon worcestershire sauce
a small handful basil leaves
sea salt
12 mixed heritage tomatoes, halved or quartered
1 tablespoon tiny basil leaves

Method

  1. Place the chopped tomatoes, shallots, Tabasco, Worcestershire sauce and basil leaves in a food processor and blitz for 8–10 seconds, until just broken up but not puréed – a bit like gazpacho. Season with salt, then pulse again and check the seasoning once more.
  2. Line a colander with a large piece of muslin, then set it over a large bowl. Tip the tomato mixture into the muslin and seal with pegs or string, then place in the fridge and leave to drip through for at least 4 hours or overnight, without pressing or squeezing at all.
  3. Lift out the muslin bag (don’t discard the contents, you can make a great tomato sauce with it – just add a little olive oil and cook for 15 minutes). Check the tomato consommé for flavour balance, adding extra Tabasco and Worcestershire sauce as desired. Cover and chill in the fridge until ready to serve.
  4. Ladle into bowls, and garnish with the pieces of heritage tomato and a scattering of tiny basil leaves.

Tip:

  • You can serve this cold or warm, and if you have any left over, freeze it in ice cube trays to use in a Bloody Mary.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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