Tomato essence

Tomato essence

By
From
French Lessons
Serves
4
Makes
2 litres
Prep
20 mins
Photographer
Steve Brown

This exquisite soup is not a true consommé of course, but it certainly looks the part as it is crystal clear and intensely flavoured. Think of it as a sort of cheat’s consommé – and it’s incredibly simple to make. For a variation of flavour, add 100 ml of strong-brewed Earl Grey tea, leaves and all, as it infuses.

Ingredients

Quantity Ingredient
2kg ripe tomatoes
6 shallots, finely sliced
1 garlic clove
1 cup basil leaves
1/2 cup tarragon leaves
100ml white wine
50ml chardonnay vinegar
1 tablespoon sea salt
pinch sugar

Method

  1. Roughly chop the tomatoes and place them in a large bowl with all remaining ingredients. Mix together well, then pulse briefly in batches in a food processor – just enough to release all the liquid from the tomatoes. Cover with plastic wrap and refrigerate for at least 4 hours to infuse.
  2. Ladle into a double-layered muslin bag and suspend for 1–2 hours over a large bowl. Press gently from time to time to extract the last of the juice. Pour the juice through a coffee filter paper, taking great care not to disturb any sediment. Season and adjust to your liking. Serve immediately or transfer to a container with a tight-fitting lid and refrigerate. The consommé will keep in a sealed container in the refrigerator for 2 days or up to 2 months in the freezer.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
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