Ingredients

• 2kg/4lb 6oz ripe red tomatoes
• chopped
• 2 shallots
• roughly chopped
• ½ tsp Tabasco sauce
• 1 tbsp Worcestershire sauce
• small handful fresh basil leaves
• plus extra smaller leaves
• to serve
• sea salt flakes
• dash extra virgin olive oil
• 12 mixed heritage tomatoes
• cut into halves or quarters

Directions

• Blend the chopped red tomatoes
• shallots
• Tabasco sauce
• Worcestershire sauce and basil leaves in a food processor for 8-10 seconds until just broken up but not puréed – it should resemble gazpacho. Season
• to taste
• with salt flakes
• then pulse again.
• Line a colander with a large piece of muslin cloth
• then suspend it over a large bowl. Strain the tomato mixture into the muslin and seal with pegs or string
• then place the whole bowl into the fridge to drip away for at least 4 hours or overnight
• without pressing or squeezing it at all.
• Remove the bowl from the fridge and lift the colander and muslin bag from it. Add a little olive oil to the strained liquid
• then simmer in a saucepan for 12-15 minutes. Season
• to taste
• with salt
• extra Worcestershire sauce and extra Tabasco sauce
• then cover and set aside until cold. Chill in the fridge until ready to serve.
• To serve
• ladle the tomato consommé into bowls and garnish with a few pieces of the heritage tomatoes and small basil leaves.