Tomato Consomme

Yield: 4 servings

Ingredients

• 10 large ripe (overripe) tomatoes
• kosher salt

Directions

1. Pulse the tomatoes in a food processor. Set in a fine sieve over a bowl. Line the sieve with a double layer of cheesecloth. Place a cupful of the puree in the sieve and sprinkle with salt. Repeat until all of the puree has been added.
2. Wrap the cheesecloth around all the tomatoes and squeeze. Leave to drip for 24 hours. Squeeze once again Discard the tomatoes in the cheesecloth.
3. Put the tomato juice into a pot and bring to a simmer. Do not allow to boil. Skim any solids off that rise to the surface. Put aside to cool. Once cool, pass the liquid through a sieve lined with cheesecloth.
4. Serve with diced tomato, freshly ground black pepper and frizzled shallots in the center.