Tomato bouillon
Makes 1300 milliliters.
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Ingredients
|
2 |
kg |
ripe beefsteak tomatoes |
|
As needed: |
|
salt |
Preparation method
- For the tomato bouillon, chop the beefsteak tomatoes into chunks and combine with the salt.
- Suspend a strainer over an appropriately sized bowl or pan, and line the strainer with a wet tea towel.
- Put the tomatoes in the strainer and weigh down lightly.
- Drain for at least 12 hours.
Serving suggestions
- As a basic ingredient in an extraordinary amuse-bouche.
- Use in a composition with components of watermelon, feta, and basil.
- Perfect combined with components of lovage, wild flowers, and chives.