Tomato Consommé

by | Aug 19, 2023 | Recipes, Uncategorised, Vegetarian | 0 comments

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Tomato Consommé

Dive into a culinary experience that marries simplicity with sophistication. The Tomato Consommé is not just a dish; it’s a testament to the art of cooking, where ordinary ingredients are transformed into an extraordinary elixir of flavours. Using heirloom tomatoes as the star, this recipe captures the essence of summer in every sip. The addition of subtle heat from fresh chillies and the nuanced notes of merlot vinegar (or its worthy substitute, aged sherry vinegar) elevates it to gourmet status. And let’s not forget the finishing touch – the Sichuan aromatic oil, which adds a tantalising depth, making every spoonful an exploration of taste. Whether you’re looking to impress dinner guests or simply indulge in a culinary masterpiece, this Tomato Consommé promises an unforgettable gastronomic journey.

  • Author: Lisa McLean
  • Prep Time: 20 mins
  • Total Time: 20 minutes
  • Yield: 4 1x


  • 12 vine-ripened heirloom tomatoes, joyfully chopped
  • 2 tsp sea salt, as pure as ocean breezes
  • 2 spirited fresh chillies, finely chopped
  • 1 tbsp merlot vinegar (or our old friend, aged sherry vinegar if you’re in a pinch)
  • A humble 1/4 beetroot, diced
  • Sichuan aromatic oil, to dance atop as a garnish


Let’s Brew This Magic:

  1. Tomato Tango: In a generous bowl, introduce your chopped tomatoes to the sea salt. Gently massage them together for a little tête-à-tête. A minute is all you need.
  2. Flavor Fusion: Welcome the chopped chilies and merlot vinegar to this gathering. A gentle toss and everything is mingling beautifully.
  3. Time’s Embrace: Let your tomato mixture relax, covered, at room temperature. A few hours or even an overnight rest allows the tomatoes to share their precious essence.
  4. Hands-On: Every now and then, gently coax the tomatoes, massaging them to encourage the release of their natural waters.
  5. The Grand Sieve: Time to separate the essence from the substance. Use a fine mesh strainer, and with the tender persuasion of a ladle or spatula, let the clear tomato nectar flow into a bowl. Set aside the tomato pulp (perfect for another culinary adventure) and chill it for a short sojourn in your fridge.
  6. The Final Flourish: Serve your consommé chilled, with a few poetic drops of Sichuan aromatic oil gracing the surface.

Sip, savor, and let your senses embark on a refreshing journey! 🍅✨🥂


A Savvy Side Note:
Waste not, want not! After crafting this exquisite Tomato Consommé, you’ll be left with a delightful treasure – the tomato pulp. This pulp is brimming with vibrant flavors, making it an excellent base for a robust tomato sauce that can be used in pastas, pizzas, or as a dipping accompaniment. If you’re feeling a bit more adventurous, just as I am today, consider venturing into the aromatic world of Balinese cuisine by transforming this pulp into a tantalising Tomato Sambal. It’s a testament to the art of maximising ingredients and ensuring nothing goes to waste, all while enjoying a global culinary journey from the comfort of your kitchen!

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