Name: White Tomato Broth
Cuisine: White Tomato Broth
Ingredients: 6kg PLUM TOMATOES - OVER RIPE B GRADE - CUT INTO QUARTERS; 2 Litres TOMATO JUICE; 12 med CARROTS - PEELED, TRIMMED, DICED; 2 LEEKS - TRIMMED, WASHED - CUT INTO SLICES; 1 bunch SPRING ONION - TRIMMED AND CUT INTO PIECES; 8 sticks CELERY - CUT INTO DICE; 1 med ONION - CORE REMOVED, DICED; 1 bunch BASIL; 1 bulb GARLIC; 1 bunch TARRAGON; 1/4 cup CASTOR SUGAR; SEA SALT AND MILLED PEPPER TO TASTE; CREAM LIASON - TO FINISH; 500ml DOUBLE CREAM; 400g EGG YOLKS - PASTEURIZED; WHISK WELL TOGETHER; GARNISH; SEMI DRIED TOMATOES; TOMATO CONCASSE; BASIL CHIFFINADE

Ingredients

6kg PLUM TOMATOES - OVER RIPE "B" GRADE - CUT INTO QUARTERS
2 Litres TOMATO JUICE
12 med CARROTS - PEELED, TRIMMED, DICED
2 LEEKS - TRIMMED, WASHED - CUT INTO SLICES
1 bunch SPRING ONION - TRIMMED AND CUT INTO PIECES
8 sticks CELERY - CUT INTO DICE
1 med ONION - CORE REMOVED, DICED
1 bunch BASIL
1 bulb GARLIC
1 bunch TARRAGON
1/4 cup CASTOR SUGAR
SEA SALT AND MILLED PEPPER TO TASTE
CREAM LIASON - TO FINISH
500ml DOUBLE CREAM
400g EGG YOLKS - PASTEURIZED
WHISK WELL TOGETHER
GARNISH
SEMI DRIED TOMATOES
TOMATO CONCASSE
BASIL CHIFFINADE

Method

LINE A COLANDER WITH WET MUSLIN, PLACE OVER A POT TO CATCH THE JUICES FROM THE VEGETABLES.
PLACE ALL VEGETABLES AND HERBS IN BATCHES INTO A LIQUIDIZER - BLITZ UNTIL VERY FINE. POUR INTO A SAUCEPAN AND BRING TO A GENTLE SIMMER ONLY. THEN REMOVE FROM STOVE AND DRAIN IN THE PRE-PREPARED MUSLIN LINED COLANDER
TIE UP ENDS OF MUSLIN AND HANG ABOVE A POT TO CATCH THE JUICES IN THE FRIDGE OVERNIGHT.
POUR THE DRAINED JUICES INTO CLEAN CONTAINERS, COVER. DATE/LABEL AND REFRIGERATE UNTIL REQUIRED.
WHEN READY TO SERVE
HEAT A PORTION OF BROTH, ENRICHEN SLIGHTLY BY WHISKING IN 2 tablespoons OF LIASON PER PORTION.
TASTE - CHECK SEASONING SERVE WITH A LITTLE ADDED BASIL AND SEMI DRIED TOMATOES, CONCASEE FOR GARNISH AND COLOUR. SEASON TO TASTE
THE WHITE TOMATO BROTH SHOULD LOOK WHITE AND HAVE A THIN THICKNESS AND CONSISTENCY OF SUNFLOWER OIL

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