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| Light Tomato Broth with Vegetables |
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Ingredients
Large Vine Ripe Tomatoes
Shallots (large dice)
Garlic (peeled)
Fleur de Sel
Basil Leaves
Black Pepper Corns
Peeled English Peas
Minced Shallots
Sesame Seed Oil |
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Amount
10 each
3 each
3 cloves
4 tbsp.
8 each
1 tsp.
1 cup
3 each
4 tsp. |
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| 1. |
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In a large sauté pan sweat shallot in a minimal amount of Peju olive oil. |
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| 2. |
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Add the chopped tomatoes, garlic, salt, basil leafs and black pepper. |
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| 3. |
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In a large cheese cloth place tomatoes in and tie up and place in a refrigerator and let sit over night. |
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| 4. |
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The next day discard the tomatoes in cheese cloth and save the juice. |
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| 5. |
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Season the broth to taste. |
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| 6. |
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Add a ladle to a small bowl, and then add vegetables and served chilled. |
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