Gastronomixs

Tomato bouillon

Tomato bouillon

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Ingredients

5

kg

tomatoes (pomodori)

½

bunch

basil

10

sprigs

tarragon

1

clove

garlic

1

 

shallot

1

pinch

cayenne pepper

5

g

salt

As needed:

 

juice of one lemon

1

dl

balsamic vinegar

Preparation method

  • Purée the tomatoes in a kitchen robot and marinate with the other ingredients overnight.
  • Suspend the mixture in a strainer lined with a damp passing cloth so that clear liquid will escape from the cloth. Collect the liquid in a pan or bowl.
  • Set aside overnight and season to taste with icing sugar and pepper, if needed.

Serving suggestions

  • As a basic ingredient for a tomato component, e.g. tomato jelly.
  • Process into an espuma by adding gelatine leaves.
  • As a basic ingredient in a clear soup.
  • As a flavour enhancer in other dishes.

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