John Myers
Soup: Tomato Essence
The perfect soup: tomato essence recipe with a picture and simple step-by-step instructions.
- 1 kg Tomatoes
- 1 Tomato as a filler
- 1 g Clove of garlic
- 1 g Onion
- 2 Branches Rosemary
- 2 Branches Thyme
- 2 Branches Basil
- Olive oil
- 500 ml Beef broth, homemade
- 1 pinch Sugar
- Salt
- Black pepper from the mill
- Remove the stalk from a tomato, peel and core. Then roughly dice. Set aside for the deposit.
- Cut the onion and the garlic into small pieces. Roast in a saucepan with olive oil and the herbs.
- Wash the remaining tomatoes, remove the stalk, chop them roughly and add them together with the tomato remains for the garnish.
- Top up with the broth. Season with salt, sugar and pepper. Simmer gently for a good 20 minutes.
- Strain the soup (using a strainer) and then filter through a cloth or kitchen paper again.
- Put the tomato cubes on a deep plate, top up with the hot soup and garnish with basil.
- 2 Servings of tomato essence were frozen for storage.
A notice:
- If you want the essence to be very clear, you can beautify it with egg white.
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