Tomato Consomme

Time 1 hour
Yields Serves 6
Tomato Consomme

Place the halved tomatoes in a food processor with the chipotle and pulse until the tomatoes are finely pureed.


Line a bowl with a clean, damp cotton dish towel or a triple layer of cheesecloth. Pour the pureed tomatoes and chile into the towel. Bring up the edges of the towel around the tomatoes and tie with a piece of string to form a pouch. Discard the liquid in the bowl, which will have more sediment.


Hang the bag of tomatoes from a rack in the refrigerator or place in a colander suspended over the bowl. Let drain overnight.


The next day, there should be about 2 cups of tomato water or consomme. Strain it through a cheesecloth into a saucepan. Bring to a simmer over medium heat, 2 to 3 minutes, and skim any solids that rise to the top. Strain again. When cool, strain through a coffee filter. Chill for at least 1 hour and up to 1 day.


Blanch the cherry tomatoes in lightly salted water for a few seconds to loosen the skins. Remove the tomatoes with a slotted spoon and plunge them into an ice bath to cool. Remove the tomatoes and peel them with a small paring knife. These can be held at room temperature for a few hours before serving.


Season the consomme to taste. Place three cherry tomatoes in a soup cup and pour the consomme over.

Use the leftover tomato pulp for other dishes, such as pasta sauces or stews. Dried chipotle chiles are sold at Latino markets.

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