Tomato bouillon

Makes 1300 milliliters.

Tomato bouillon

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ripe beefsteak tomatoes

As needed:



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.

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