Tomato Consomme
Tomato Consomme
Rating: (1 rated)
Recipe Yield: Total time: 1 hour plus 8 hours standing and 1 hour chilling | Serves 6
18 to 24 very ripe Early Girl tomatoes or best available tomatoes (about 6 pounds), cored and halved 1 dried chipotle chile, soaked in hot water for 30 minutes and drained 6 each red, yellow and green cherry tomatoes, such as Sweet 100s, Golden Jubilee and Green Grape (or 18 of the best available cherry or pear tomatoes) Salt

Step 1 Place the halved tomatoes in a food processor with the chipotle and pulse until the tomatoes are finely pureed.

Step 2 Line a bowl with a clean, damp cotton dish towel or a triple layer of cheesecloth. Pour the pureed tomatoes and chile into the towel. Bring up the edges of the towel around the tomatoes and tie with a piece of string to form a pouch. Discard the liquid in the bowl, which will have more sediment.

Step 3Hang the bag of tomatoes from a rack in the refrigerator or place in a colander suspended over the bowl. Let drain overnight.

Step 4The next day, there should be about 2 cups of tomato water or consomme. Strain it through a cheesecloth into a saucepan. Bring to a simmer over medium heat, 2 to 3 minutes, and skim any solids that rise to the top. Strain again. When cool, strain through a coffee filter. Chill for at least 1 hour and up to 1 day.

Step 5Blanch the cherry tomatoes in lightly salted water for a few seconds to loosen the skins. Remove the tomatoes with a slotted spoon and plunge them into an ice bath to cool. Remove the tomatoes and peel them with a small paring knife. These can be held at room temperature for a few hours before serving.

Step 6Season the consomme to taste. Place three cherry tomatoes in a soup cup and pour the consomme over.

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