Tomato consommé Recipe
- 2kg/4lb 6oz ripe red tomatoes, chopped
- 2 shallots, roughly chopped
- ½ tsp Tabasco sauce
- 1 tbsp Worcestershire sauce
- small handful fresh basil leaves, plus extra smaller leaves, to serve
- sea salt flakes
- dash extra virgin olive oil
- 12 mixed heritage tomatoes, cut into halves or quarters
- Blend the chopped red tomatoes, shallots, Tabasco sauce, Worcestershire sauce and basil leaves in a food processor for 8-10 seconds until just broken up but not puréed – it should resemble gazpacho. Season, to taste, with salt flakes, then pulse again.
- Line a colander with a large piece of muslin cloth, then suspend it over a large bowl. Strain the tomato mixture into the muslin and seal with pegs or string, then place the whole bowl into the fridge to drip away for at least 4 hours or overnight, without pressing or squeezing it at all.
- Remove the bowl from the fridge and lift the colander and muslin bag from it. Add a little olive oil to the strained liquid, then simmer in a saucepan for 12-15 minutes. Season, to taste, with salt, extra Worcestershire sauce and extra Tabasco sauce, then cover and set aside until cold. Chill in the fridge until ready to serve.
- To serve, ladle the tomato consommé into bowls and garnish with a few pieces of the heritage tomatoes and small basil leaves.
