Tomato Consommé
Over the course of the last couple of years I’ve increasingly come across restaurant menus and recipes that call for consommés. In each case, the results have been fantastic, each adding a elegant and flavourful aspect to the dish. And the best part is that consommés are fairly easy and straightforward to make.This Tomato Consommé recipe delivers a fragrant and deliciously light broth that can be used on it’s own, or as part of a more sophisticated main dish. For example, I recently used this as the foundation of a Maple Soy Glazed Salmon and it added a colourful and dynamic element to the plate.
Ingredients
Equipment
Method
Mise en Place
- Assemble equipment. Wash and chop tomatoes, wash and trim basil, measure and separate all ingredients.
Cooking + Assembly
- Blitz chopped tomatoes, basil, sundried tomatoes, salt, and sugar in a food processor until well blended. Add egg whites and pulse for a few seconds until fully combined.
- Add tomato paste, water, and vegetable stock to a medium saucepan over medium heat. Add blended tomato and egg mixture and bring to a light boil. Reduce heat and allow to simmer for 15 minutes until an egg foam has formed.
- Remove from heat and strain through a fine mesh sieve lined with either cheesecloth or paper towel. If using immediately, return to saucepan to heat, or store for up to 4 days in the fridge.
Notes
- This recipe provides the general instructions on how make a consommé.
- Feel free to experiment with other vegetables (e.g. carrots, cucumber).
- Completed consommé can also be easily stored in the freezer and defrosted for later use.