No Reviews
You must be logged in to post a review.
A gorgeous starter or soup course that highlights the beauty of summer tomatoes!
In a large bowl mix all the tomato essence ingredients together, cover with cling film and marinate for 6 hours. Then, in a food processor, pulse the tomato mix in batches until roughly chopped. Don’t over-chop them to a mush.
Place three layers of cheesecloth (or a new kitchen cloth) over a large bowl and pour the mix into the cloth. Tie up with string and hang in a cold place for at least 15 minutes over the bowl to collect the tomato essence. Squeeze the mixture in the cloth (you may have to do this in batches as well) to get out as much liquid as possible. Set aside the pulp. Taste and correct the seasoning, if necessary, then cool in the fridge for at least 30 minutes.
To serve, spoon a quarter of the chopped heirloom tomatoes into the center of six bowls. Carefully pour the chilled tomato essence around the tomato and garnish with the basil and a small drizzling of olive oil.
No Comments
Leave a Comment!
You must be logged in to post a comment.