1.5kg very ripe red tomatoes, roughly chopped
1 eshallot, roughly chopped
Several drops Tabasco
3 tsp (15ml) Worcestershire sauce
½ cup fresh basil leaves, plus extra smaller leaves, to serve
Sea salt flakes and freshly ground black pepper
Few drops extra virgin olive oil
6-8 small heritage tomatoes, cut into halves or quarters (optional)
1. Blend the tomatoes, eshallot, Tabasco, Worcestershire sauce and basil leaves in a blender or food processor briefly, until broken up but not puréed. Season, to taste, with salt flakes, add more Tabasco or Worcestershire if desired, then puree.
2. Line a colander with a large piece of muslin or very clean tea towel, then suspend it over a deep bowl. A ham bag works well, knotted onto a wooden spoon. Place into the fridge so it can drip for at 4 hours or overnight, without pressing or squeezing it at all, or it will go cloudy. If you can’t fit in your fridge, do overnight when it is cooler and suspend from the tap in your kitchen sink.
3. Remove the bowl from the fridge, remove the bag and discard the contents. Taste and adjust seasoning, if necessary, with salt, extra Worcestershire sauce and extra Tabasco. Return to the fridge until ready to serve.
4. To serve, ladle the tomato consommé into bowls and garnish with a few drops of olive oil, pieces of the heritage tomatoes and small basil leaves. Also delightful in shot glasses for a cocktail party.
Lyndey’s note: Freeze leftovers in ice cube trays to use in a Bloody Mary.
Wine match: Sauvignon Blanc or Rosé.