Essence of tomatoes

Recipe uploaded by

Raymond Blanc

1 rating

Recipe by Raymond Blanc

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. In a large bowl mix all the ingredients together with 1 tbsp sea salt, cover with cling film and marinate for 6 hrs. Then, in a food processor, pulse the tomato mix in batches until roughly chopped - don't over-chop them to a mush.
2. Place three layers of muslin cloth, or a new kitchen cloth, over a large bowl and pour the mix into the cloth. Tie up with string and hang in a cold place for at least 15 mins over the bowl to collect the tomato essence. Set aside the pulp. Taste and correct the seasoning, if necessary, then cool in the fridge.
3. To serve, spoon a quarter of the diced tomato into the centre of four bowls. Carefully pour the chilled tomato essence around the tomato towers and garnish with the basil and a small drizzling of olive oil.

Per serving

141 kcalories, protein 6g, carbohydrate 25g, fat 3 g, saturated fat 0g, fibre 7g, salt 0.3 g

Latest comments and suggestions

• Deelight

  28 March 2008

  Deelight commented on this recipe

  How many tomatoes???????? It doesn't say!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• patsyfk

  01 April 2008

  patsyfk commented on this recipe

  Hi there Have just found this recipe on Royal Horticultural site - The rest of the ingredients appear the same - To 2.5 kg halved cherry tomatoes - So best to buy them on special offer Regards

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LV20000

  07 March 2009

  LV20000 rated and commented on this recipe

  

  Great summer starter only problem is it and cost about £20 just for the tomatoes needed!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2130/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2½ kg cherry vine-ripened tomatoes , roughly chopped
• 1 stick celery , finely chopped
• 1 small shallot , finely chopped
• half fennel bulb, finely chopped
• 1 small garlic clove , finely chopped
• 2 sprigs thyme , roughly chopped
• 4 leaves tarragon , roughly chopped
• handful basil leaves, roughly chopped
• 1 tbsp golden caster sugar
• 2 pinches cayenne pepper
• 5 drops Worcestershire sauce
• 3 drops Tabasco sauce

TO SERVE

• 4 basil leaves, finely sliced, plus 4 small sprigs
• 6 large plum vine tomatoes , skinned, seeded and finely diced
• good-quality extra-virgin olive oil

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Super healthy

Ingredients

• 2½ kg cherry vine-ripened tomatoes , roughly chopped
• 1 stick celery , finely chopped
• 1 small shallot , finely chopped
• half fennel bulb, finely chopped
• 1 small garlic clove , finely chopped
• 2 sprigs thyme , roughly chopped
• 4 leaves tarragon , roughly chopped
• handful basil leaves, roughly chopped
• 1 tbsp golden caster sugar
• 2 pinches cayenne pepper
• 5 drops Worcestershire sauce
• 3 drops Tabasco sauce

TO SERVE

• 4 basil leaves, finely sliced, plus 4 small sprigs
• 6 large plum vine tomatoes , skinned, seeded and finely diced
• good-quality extra-virgin olive oil

Per serving

141 kcalories, protein 6g, carbohydrate 25g, fat 3 g, saturated fat 0g, fibre 7g, salt 0.3 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk