Tomato consommé with basil

Tomato consommé with basil

By
From
My Feast
Serves
6
Photographer
Chris Chen

This light broth is full of flavour with a tinge of rosy redness. For the best results, always use ripe but firm tomatoes at the peak of their season. The trick to a clear consommé, is to leave it to hang overnight and let the liquid drip off slowly. This broth is a great option for vegetarians and I use it in Sri Lankan cooking when making vegetable-based curries.

Ingredients

Quantity Ingredient
2.5kg ripe tomatoes
125ml vodka
1/2 cup basil leaves
garlic
2 tablespoons freshly grated horseradish
1 tablespoon red wine vinegar
salt, to taste

Method

  1. Blend all of the ingredients together in a food processor until smooth. Strain the mixture through a fine mesh sieve lined with muslin or filter paper placed over a deep bowl. Do not push down on the solids. Leave the mixture to hang overnight in the refrigerator.
  2. Discard the solids and serve the consommé chilled as a light starter or use it as a base for other dishes.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again