Tomato Consommé Jamie Oliver Recipes

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TOMATO CONSOMMé - JAMIE OLIVER



Tomato Consommé - Jamie Oliver image

Make and share this Tomato Consommé - Jamie Oliver recipe from Food.com.

Provided by DrGaellon

Categories     Clear Soup

Time 8h10m

Yield 4-8 serving(s)

Number Of Ingredients 9

4 1/2 lbs tomatoes
1/2 cup vodka
2 tablespoons grated horseradish
salt
black pepper
1 tablespoon vinegar
1/2 cup fresh basil
2 garlic cloves, peeled
1 slice beetroot, thick slice (optional)

Steps:

  • Put everything except the beetroot into a food processor and run until slushy. (You will probably want to split the tomatoes into 2 batches to avoid spillage.).
  • Place 4 layers of clean muslin cheesecloth in a deep bowl. Pour the tomato mixture into the cloth. Tie up the corners of the fabric. Add the slice of beetroot to the bowl to color the liquid. Hang the bag from a shelf in the refrigerator with the bowl underneath for 6-8 hours (or longer). Discard the beetroot.
  • Serve in a pretty clear bowl with an ice cube to keep it very cold, a nice basil leaf, and a few drops of very good extra-virgin olive oil.

Nutrition Facts : Calories 163.9, Fat 1.1, SaturatedFat 0.1, Sodium 49.9, Carbohydrate 21.4, Fiber 6.5, Sugar 14.1, Protein 4.8

SLOW-ROASTED BALSAMIC TOMATOES WITH LEEKS AND BASIL



Slow-Roasted Balsamic Tomatoes With Leeks and Basil image

This is adapted from a Jamie Oliver recipe in "Jamie's Kitchen". It's so easy to make and is delicious. Goes beautifully with chicken breast fillets stuffed with feta, olives and whatever else you like .....YUM! To fit in with 'Zaar's publishing requirements, I have put in specific quantities for the salt and pepper, whereas the original recipe doesn't, so please change them to suit your personal taste.

Provided by NotQuiteVegetarian

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

12 roma tomatoes
4 garlic cloves, peeled and finely sliced
12 fresh basil leaves, torn up
12 fresh bay leaves
3 leeks, trimmed and sliced thinly
1 teaspoon sea salt, to taste
3 teaspoons fresh ground black pepper, to taste
200 ml balsamic vinegar
2 tablespoons extra virgin olive oil

Steps:

  • Preheat oven to 170 degrees C/ 325 degrees F.
  • Cut an'X' into the top of each tomato.
  • Sprinkle the garlic and basil over the bottom of a baking dish that the tomatoes will fit neatly into.
  • Stand the tomatoes next to each other in the dish, on top of the garlic and basil.
  • Push the bay leaves into the top of the tomatoes and season with the salt and pepper.
  • Sprinkle the leeks in and around the tomatoes.
  • Pour over the balsamic vinegar.
  • Drizzle over the olive oil.
  • Bake in preheated oven for an hour.
  • Remove the bay leaves.
  • Serve.

Nutrition Facts : Calories 126.9, Fat 4.9, SaturatedFat 0.7, Sodium 411.6, Carbohydrate 18.6, Fiber 2.6, Sugar 10.4, Protein 2.2

CHILLED TOMATO CONSOMMé



Chilled Tomato Consommé image

Categories     Soup/Stew     Egg     Onion     Tomato     Appetizer     Vegetarian     Fennel     Summer     Chill     Parsley     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings (about 1 quart)

Number Of Ingredients 14

1 1/2 lb fennel (sometimes called anise; 1 large bulb or 2 small)
2 medium onions, coarsely chopped
2 garlic cloves, coarsely chopped
2 tablespoons olive oil
5 lb tomatoes (preferably plum), quartered and puréed in a food processor
1 1/2 teaspoons fine sea salt
1 teaspoon black pepper
8 large egg whites, chilled
1/4 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons coarsely chopped fresh basil
1 tablespoon coarsely chopped fresh tarragon
1/2 cup ice, lightly crushed if cubes are large
10 oz mixed yellow and red pear tomatoes, halved lengthwise
1 1/2 teaspoons Sherry vinegar

Steps:

  • Cut fronds from fennel stalks and reserve. Cut whole fennel (with stalks) in half lengthwise and core. Separate layers, reserving 3 or 4 tender inner pieces, and coarsely chop remaining fennel, including stalks.
  • Cook onions, garlic, and chopped fennel in oil in a 5- to 6-quart heavy pot over moderate heat, stirring frequently, until softened, 10 to 12 minutes. Stir in puréed tomato, 1 teaspoon sea salt, and 1/2 teaspoon pepper and simmer, uncovered, stirring occasionally, 20 minutes.
  • Pour tomato mixture through a fine-mesh sieve into a 4-quart saucepan, pressing hard on solids and then discarding them, and bring tomato broth to a full boil.
  • Whisk together egg whites, herbs, ice, remaining 1/2 teaspoon sea salt, and remaining 1/2 teaspoon pepper in a bowl until frothy, then quickly pour into boiling broth, whisking vigorously 2 or 3 times. (Egg mixture will rise to surface and form a "raft.") When broth returns to a simmer, find a place where bubbles break through raft and gently enlarge hole to the size of a ladle. Cook broth at a bare simmer, uncovered, without stirring (keep raft opening clear by gently spooning out any froth), until broth is clear, 15 to 20 minutes.
  • Remove saucepan from heat and, disturbing raft as little as possible, carefully ladle out consommé through opening in raft, tilting saucepan as necessary, and transfer to cleaned fine-mesh sieve lined with a double layer of dampened paper towels set over a bowl or large glass measure. Discard raft. Chill consommé, uncovered, until cold, about 1 1/2 hours.
  • Just before serving, season consommé with salt. Slice reserved tender fennel into thin slivers and toss with fennel fronds, pear tomatoes, and vinegar. Divide consommé and tomato salad among chilled bowls.

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