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Tomato essence
Preparation info
- Difficulty
Easy
Appears in
Published 1999
An exquisite way of adding the intense flavour of summer’s best tomatoes to sauces and the like, and a great way of extending, via freezing, the season.
Ingredients
5 kg
Method
Pulp tomatoes, then drain in a jelly bag or double layer of muslin suspended over a bucket for 24 hours to yield 1 litre essence. To keep essence clear, do not push or force pulp through bag. To make reduced tomato essence, bring essence to a boil and reduce by half. This increases the sweetness slightly and intensifies the flavour. Freeze in ice-cube trays for later use.