Tomato Consomme
By: Anonymous
Published: Sunday, February 14, 2010 - 3:34am

Ingredients




18 ripe Early Girl tomatoes - (to 24) abt 6 lbs
(or best available tomatoes)
1 dried chipotle chile
6 red cherry tomatoes see * Note
6 yellow cherry tomatoes
6 green cherry tomatoes
Salt to taste

Preparation

1 * Note: Use cherry tomatoes such as Sweet 100s, Golden Jubilee and Green Grape or substitute 18 of the best available cherry or pear tomatoes. 2 Soak dried chipotle in hot water for 30 minutes; drain. Core and halve tomatoes. Place the halved tomatoes in a food processor with the chipotle and pulse until the tomatoes are finely pureed. 3 Line a bowl with a clean, damp cotton dish towel or a triple layer of cheesecloth. Pour the pureed tomatoes and chile into the towel. Bring up the edges of the towel around the tomatoes and tie with a piece of string to form a pouch. Discard the liquid in the bowl, which will have more sediment. 4 Hang the bag of tomatoes from a rack in the refrigerator or place in a colander suspended over the bowl. Let drain overnight. 5 The next day, there should be about 2 cups of tomato water or consomme. Strain it through a cheesecloth into a saucepan. Bring to a simmer over medium heat, 2 to 3 minutes, and skim any solids that rise to the top. Strain again. When cool, strain through a coffee filter. Chill for at least 1 hour and up to 1 day. 6 Blanch the cherry tomatoes in lightly salted water for a few seconds to loosen the skins. Remove the tomatoes with a slotted spoon and plunge them into an ice bath to cool. Remove the tomatoes and peel them with a small paring knife. These can be held at room temperature for a few hours before serving. 7 Season the consomme to taste. Place three cherry tomatoes in a soup cup and pour the consomme over. Alternately, the consomme can be used as a cooking liquid, a sauce or an aspic. 8 This recipe yields 6 servings.