Tomato Consomme or Brodo Recipe with Tortellini and Cherry tomatoes
A consomme is a crystal clear stock or broth; this tomato consomme is made by hanging overripe tomatoes and is served with tortellini, fresh cherry tomatoes and basil. It makes for the most beautiful and elegant soup recipe!
Servings 2 Servings
Calories 782kcal
Ingredients
- 2 kg Tomatoes 4½lb
- 1 tablespoon Coarse Sea Salt
- ½ tablespoon Coarsely Ground Black Pepper
- 300 g Ready-Made Tortellini (I like to use Spinach and Ricotta)
- 75 g Cherry Tomatoes ½ Cup
- 1 Handful Basil Leaves
- Parmesan Shavings (for garnish: optional)
Instructions
- Take your tomatoes, roughly chop them and then mix them with the salt and black pepper.
- Lightly blitz your tomatoes in a food processor; you do not want to puree them, just break them up a little so that they are the texture of a "rough" gazpacho. You could do this with a potato masher.
- Wrap the tomatoes in a cheesecloth and place them in a mesh sieve over a pan or bowl to collect the liquid for around 8 hours. This will yield between 750ml and one litre of tomato consomme, you will only need around two-thirds of this, but it freezes perfectly.
- Cut the cherry tomatoes in half.
- Gently heat around 500ml (2 Cups) of the tomato consomme in a pan, do not boil it hard!
- Bring a 20cm or 8" saucepan of well-salted water to a boil (I use 1½ teaspoons in a pan this size), and cook the tortellini as per the instructions.
- Just before you drain the pasta, add the cherry tomatoes to the tomato broth to heat through. You are not trying to cook the tomatoes just to heat them up gently.
- Drain the tortellini and add it to the tomato broth.
- Serve in a shallow bowl with fresh basil leaves and some parmesan shavings.
Nutrition
Serving: 1 | Calories: 782kcal | Carbohydrates: 106g | Protein: 40g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Cholesterol: 96mg | Sodium: 4950mg | Fiber: 15g | Sugar: 29g
