Tomato juice
11 September 2006
Ingredients
(serves 6 as an amuse-gueule)
2½lb soup tomatoes
Chopped basil
3 sprigs thyme chopped
1 bunch flat leaf parsley chopped
1 shallot chopped
1 garlic clove chopped
¼pt white wine
Salt sugar and black pepper to taste
De-stalk tomatoes and wash. Place in bowl.
Method
Add herbs shallots garlic and white wine. Season with salt sugar and black pepper.
Using hands squeeze tomatoes until completely crushed. Adjust seasoning and place in a muslin over a bowl. Leave to stand for several hours.
Serve a small amount of the strained juice in a consomme cup and garnish with chopped tomatoes.
