Tomato Masterclass
As we head into tomato season, find out new ways to make the most of this versatile and beloved ingredient. From consommé to tomato bread, James has got it all covered in this masterclass!
Ingredients
Tomato consommé and Confit Tomatoes
Tomato Consommè – Makes 1 litres
- 2.5kg ripe tomatoes
- ½ shallot peeled
Confit tomatoes
- 12 cherry tomatoes
- Olive oil to cover
- Garnish
- Basil leaves
- Basil oil
Tomato Bread - serves 1
Tomato bread
- 2 large tomatoes grated
- Olive oil
- Salt and pepper
- 1 slice toasted sourdough
Sunblush Tomatoes
- 500g cherry tomatoes
- Few sprigs of thyme
- Olive oil
- Salt and pepper
Method
Tomato Consommè and Confit Tomatoes
Wash and cut the tomatoes and the shallot, pop into a muslin bag over a sieve and bowl, tie tightly with string tightly and hang for 8 hours minimum.
Cover the cherry tomatoes in olive oil in a small pan, cook at 100c for 4 hours, drain and cool.
To serve, ladle the consommé into bowls divide the tomatoes garnish with herbs.
Tomato Bread
Grate the tomatoes into a bowl, spoon into a sieve over another bowl. Rub the garlic over the bread. Spoon the tomatoes onto the warm bread and serve with basil leaves and extra olive oil if desired.
Concasee Tomatoes
Place the tomatoes onto a tray, cut a small cross through the skin of each one and then plunge into boiling water for 15 to 20 seconds. Gently peel away the skin, cut into 4, remove the seeds and chop.
Sunblush Tomatoes
Preheat the oven to 150c. Cut the tomatoes in half, place on a tray, sprinkle over thyme, season and drizzle in oil. Slow bake for 1 to 2 hours.
Ingredients
Tomato consommé and Confit Tomatoes
Tomato Consommè – Makes 1 litres
- 2.5kg ripe tomatoes
- ½ shallot peeled
Confit tomatoes
- 12 cherry tomatoes
- Olive oil to cover
- Garnish
- Basil leaves
- Basil oil
Tomato Bread - serves 1
Tomato bread
- 2 large tomatoes grated
- Olive oil
- Salt and pepper
- 1 slice toasted sourdough
Sunblush Tomatoes
- 500g cherry tomatoes
- Few sprigs of thyme
- Olive oil
- Salt and pepper
Method
Tomato Consommè and Confit Tomatoes
Wash and cut the tomatoes and the shallot, pop into a muslin bag over a sieve and bowl, tie tightly with string tightly and hang for 8 hours minimum.
Cover the cherry tomatoes in olive oil in a small pan, cook at 100c for 4 hours, drain and cool.
To serve, ladle the consommé into bowls divide the tomatoes garnish with herbs.
Tomato Bread
Grate the tomatoes into a bowl, spoon into a sieve over another bowl. Rub the garlic over the bread. Spoon the tomatoes onto the warm bread and serve with basil leaves and extra olive oil if desired.
Concasee Tomatoes
Place the tomatoes onto a tray, cut a small cross through the skin of each one and then plunge into boiling water for 15 to 20 seconds. Gently peel away the skin, cut into 4, remove the seeds and chop.
Sunblush Tomatoes
Preheat the oven to 150c. Cut the tomatoes in half, place on a tray, sprinkle over thyme, season and drizzle in oil. Slow bake for 1 to 2 hours.
