Drained roasted tomato liquid
An aromatic, clear tomato liquid with great depth of flavour.
Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.
Makes 750 grams.
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Ingredients
|
1 |
kg |
vine tomatoes |
|
3 |
sprigs |
basil |
|
3 |
sprigs |
tarragon |
|
3 |
|
limes |
|
As needed: |
|
salt and pepper |
Preparation method
- Roast the tomatoes on hot coals until they burst.
- Set aside to cool down a bit.
- Place in a blender with the herbs and blend until smooth.
- Drain in a cheesecloth.
- Season the drained liquid to taste with the lime juice and salt and pepper.
Serving suggestions
- As a stock in a composition with octopus, rice, and tomato.
- As a basis for a crème bavaroise, espuma, or foamy sauce.
- Use for an aumse bouche with cucumber, feta, and lovage.