Gastronomixs

Drained tomato liquid with cinnamon

The cinnamon supports the flavour of the tomato and basil and adds an intriguing layer to this savoury component.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Makes 4,5 liters.

Drained tomato liquid with cinnamon

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Ingredients

kg 

overripe tomatoes 

 

shallot, finely chopped 

10 

leaves 

basil 

sprigs 

tarragon 

clove 

garlic 

 

black peppercorns 

500 

ml 

rosé champagne

As needed: 

 

salt and pepper 

As needed: 

 

white balsamic vinegar

2

 

cinnamon sticks

Preparation method

  • To make the stock, coarsely chop all the ingredients, except the salt, pepper, white balsamic vinegar, and cinnamon sticks, in a blender.
  • Hang the chopped vegetables to drain in a clean cloth overnight. Catch the drained liquid in a bowl.
  • Season the drained tomato liquid to taste with salt, pepper, and white balsamic vinegar. 
  • Infuse the drained tomato liquid with the cinnamon sticks to the desired aromatic strength.

Serving suggestions

  • As a component in a composition with mackerel, beetroot, and watermelon.
  • As a component in a composition with various preparations of tomato, green herbs, and cod.
  • Delicious combined with cucumber, lovage, and star anise.

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