This looks like a bowl of dishwater right? Maybe with a mild tomato flavour? That’s what my mum was thinking as I tried (hard) to convince her that it would taste good. A tomato consomme sounds fancy but this one is simple. It is basically (without sounding pretentious) a clear bowl of tomatoey ‘essence’ or broth that is packed full of natural punchy tomato flavour, chilled and served as a lovely soup/palate cleanser. In the hot summer months when the tomatoes are bursting and ripe it is great alternative recipe for tomatoes if you’re fed up of pesto and mozzarella.
- 1kg ripe juicy tomatoes
- ½ small clove garlic
- Large bunch basil (reserve a few small leaves for garnish)
- 1 tbsp red wine vinegar
- Roughly chop the tomatoes and place in a food processor with the garlic, basil (including stalks), salt and pepper and the red wine vinegar and blitz until slushy. Taste and adjust seasoning.
- Line a bowl with a couple of pieces of fine muslin and pour in the tomato slush.
- Pull together the corners and secure with a knot. Hang above the bowl and leave to juices to drip through. Hang in a cool place or in the fridge (a little impractical so where ever is easiest). Don’t be tempted to squeeze the bag, as you want it to drip naturally in order to get a really clear liquid.
- Leave to drip for about 7 hours or until you think most of the juice has been collected. You can gently push the muslin if you like at this stage.
- Once collected, taste and add salt to taste. Pour into a clean jug and chill until needed. Serve in bowls or cups with some small purple or green basil leaves to garnish.
NOTE: This is a stripped back recipe from a Jamie Oliver interpretation where he infuses horseradish and adds a splash of vodka for a Bloody Mary inspired version.