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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overripe tomatoes 


shallot, finely chopped 









black peppercorns 



rosé champagne

As needed: 


salt and pepper 

As needed: 


white balsamic vinegar



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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