Tomato Consomme

Recipe courtesy Chef Lynn Crawford, 2009
Show: Pitchin' In Episode: Tomatoes
TOTAL TIME: 2 hr 20 min
Prep: 20 min
Inactive Prep: 2 hr
Cook: --
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 4 pounds tomatoes, roughly chopped
  • 1/2 cup fresh mint leaves
  • 2 cloves garlic, roughly chopped
  • 1 stalk lemongrass, roughly chopped
  • 2 scallions, 1 roughly chopped and 1 thinly sliced
  • 1/4 jalapeno pepper, seeded and roughly chopped
  • Sea salt
  • Freshly ground black pepper
  • 1/2 pint grape tomatoes, halved
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Place the tomatoes, mint, garlic, lemongrass, chopped scallion and jalapeno in a blender and pulse until still chunky but releasing liquid.

Line a fine sieve with a double layer of cheesecloth over a large container. Pour the tomato mixture into the sieve and let drain for 2 to 3 hours, or refrigerate overnight.

Season the strained liquid with salt and pepper. Pour into shooter glasses, garnish with the grape tomatoes and sliced scallions.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.