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Tomato Consommé

Tomato Consommé

A consommé is made by adding a mixture of ground meats, together with mirepoix (a combination of carrots, celery, and onion), tomatoes, and egg whites into either bouillon or stock.
Prep Time45 mins
Total Time2 hrs
Course: Soup
Cuisine: Serbia
Keyword: cherry tomatoes
Servings: 3

Ingredients

  • 12 vine tomatoes, chopped
  • 2 tsp sea salt
  • ½ fresh chile, chopped
  • 1 tbsp merlot vinegar
  • 2 tbsp dill
  • 1 avocado
  • pickled Onions

Instructions

  • In a large bowl, toss chopped tomatoes with the sea salt and massage gently for a minute. Then add chopped chile and merlot vinegar and toss gently. Allow to sit at room temperature - cover it and leave it for a couple hours.
  • The water will begin to drain out of the tomatoes.
  • Strain off liquid with a fine mesh strainer or sprouting bag, pressing with a ladle or rubber spatula to push the juice through. Save the water for the consommé and store the tomato pulp for a future dish. The pulp should keep in the refrigerator for 2 to 3 days.
  • Serve the consommé chilled and garnished with dill feathers, avocado balls and Wine Pickled Onions.

Photo and inspiration: rouxbe.com,wikipedia.org

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Best Dish Recipes from the Balkans | Tomato Consommé - Best Dish Recipes from the Balkans
Tweet about this on TwitterPin on PinterestShare on LinkedInShare on Google+Email this to someoneShare on FacebookShare on VkontakteShare on Odnoklassniki
Read on Mobile

Tomato Consommé

Tomato Consommé

A consommé is made by adding a mixture of ground meats, together with mirepoix (a combination of carrots, celery, and onion), tomatoes, and egg whites into either bouillon or stock.
Prep Time45 mins
Total Time2 hrs
Course: Soup
Cuisine: Serbia
Keyword: cherry tomatoes
Servings: 3

Ingredients

  • 12 vine tomatoes, chopped
  • 2 tsp sea salt
  • ½ fresh chile, chopped
  • 1 tbsp merlot vinegar
  • 2 tbsp dill
  • 1 avocado
  • pickled Onions

Instructions

  • In a large bowl, toss chopped tomatoes with the sea salt and massage gently for a minute. Then add chopped chile and merlot vinegar and toss gently. Allow to sit at room temperature - cover it and leave it for a couple hours.
  • The water will begin to drain out of the tomatoes.
  • Strain off liquid with a fine mesh strainer or sprouting bag, pressing with a ladle or rubber spatula to push the juice through. Save the water for the consommé and store the tomato pulp for a future dish. The pulp should keep in the refrigerator for 2 to 3 days.
  • Serve the consommé chilled and garnished with dill feathers, avocado balls and Wine Pickled Onions.

Photo and inspiration: rouxbe.com,wikipedia.org

Written by

Related Post

Santorinian Tomato Fritters
Santorinian Tomato Fritters
Golden brown and so crispy on the outside, soft and sweet with a hint of

Leave a Reply