Fresh Tomato Consomme Recipes

TOMATO CONSOMMé - JAMIE OLIVER

Steps:

• Put everything except the beetroot into a food processor and run until slushy. (You will probably want to split the tomatoes into 2 batches to avoid spillage.).
• Place 4 layers of clean muslin cheesecloth in a deep bowl. Pour the tomato mixture into the cloth. Tie up the corners of the fabric. Add the slice of beetroot to the bowl to color the liquid. Hang the bag from a shelf in the refrigerator with the bowl underneath for 6-8 hours (or longer). Discard the beetroot.
• Serve in a pretty clear bowl with an ice cube to keep it very cold, a nice basil leaf, and a few drops of very good extra-virgin olive oil.

TOMATO CONSOMME

Steps:

• Place the tomatoes, mint, garlic, lemongrass, chopped scallion and jalapeno in a blender and pulse until still chunky but releasing liquid.
• Line a fine sieve with a double layer of cheesecloth over a large container. Pour the tomato mixture into the sieve and let drain for 2 to 3 hours, or refrigerate overnight.
• Season the strained liquid with salt and pepper. Pour into shooter glasses, garnish with the grape tomatoes and sliced scallions.

CHILLED TOMATO CONSOMME

Steps:

• Put the tomatoes, green onions, lemon juice, basil, garlic and salt and pepper, to taste, into a food processor and run until blended and slushy. Put 4 layers of clean cheesecloth in a deep bowl. Pour the tomato mixture into the cheesecloth. Tie up the corners of the fabric. Add the slices of peeled beet root to the bowl to color the liquid. Hang the bag from a shelf in the refrigerator with the bowl underneath for a couple hours (or longer). Discard the beetroot. Ladle the consomme into chilled clear or white bowls and garnish each with a single piece of chive.

MOZZARELLA MARTINI WITH FRESH TOMATO CONSOMME

Steps:

• You will need enough tomato water to fill your martini glasses, so measure their capacity, probably something between 5 and 9 ounces. Chill the martini glasses in the freezer, if there is room, or refrigerate 1 hour ahead of serving. (A freezer gives a heavy frost.)
• Place 1 slice of green tomato in each glass. Halve or quarter the bocconcini if they are larger than 1 inch in diameter. Thread a bocconccini, and a cherry tomato onto each of 4 wooden skewers 4 to 5 inches long. Season with salt and pepper and drizzle with basil oil, if desired. Working quickly, divide the tomato liquid among the chilled martini glasses. Balance the skewers on top of the glasses, then take a leaf of basil per glass, and rub it around the glass rim, before placing on top of each glass, near skewer. Serve immediately.
• *Cook's Note: It is impossible to give a specific amount for the tomatoes because how much "water" a tomato releases depends on many factors, including the growing season and the variety. Do not let the tomato pulp go to waste. Use this recipe as an excuse to start your quick tomato sauce season. You can freeze or can your sauce and then have it on hand for quick meals.
• Bring 2 large pots of water to a boil. Lower the tomatoes into the water, blanch for 45 seconds to 1 minute. Place blanched tomatoes on a baking sheet, and peel the loosened skins. With a colander over a bowl, squeeze the seeds and innards out of each tomato. Set aside and refrigerate the clear strained liquid for other uses. Slice the peeled tomatoes into 1-inch chunks, and place chunks into blender. Puree thoroughly. Pour into bowl.
• Yield: 10 to 12 cups