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.
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Ingredients
|
5 |
kg |
overripe tomatoes |
|
1 |
|
shallot, finely chopped |
|
10 |
leaves |
basil |
|
4 |
sprigs |
tarragon |
|
1 |
clove |
garlic |
|
8 |
|
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.