Ingredients with Measurements:
- 2 pounds of ripe tomatoes, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- 4 cups of water
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of dried thyme
- 1 bay leaf
Special equipment needed:
- Large pot
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Add the chopped tomatoes, salt, black pepper, dried thyme, and bay leaf to the pot.
4. Stir the ingredients together and let them cook for 5 minutes.
5. Add the water to the pot and bring the mixture to a boil.
6. Reduce the heat to low and let the mixture simmer for 30 minutes.
7. Remove the bay leaf from the pot.
8. Use a blender or immersion blender to puree the mixture until it is smooth.
9. Strain the mixture through a fine-mesh sieve to remove any solids.
10. Taste the bouillon and adjust the seasoning as needed.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for cooking the onion and garlic, and low heat for simmering the mixture.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 105
Fat: 7g
Carbohydrates: 11g
Protein: 2g
Sodium: 595mg
Fiber: 3g
Sugar: 6g
Substitutions for ingredients:
- Fresh thyme can be used instead of dried thyme.
- Vegetable broth can be used instead of water for a richer flavor.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Use roasted tomatoes for a deeper flavor.
- Add chopped fresh herbs, such as basil or parsley, for a fresh taste.
Tips and tricks:
- Use ripe tomatoes for the best flavor.
- Be sure to strain the mixture through a fine-mesh sieve to remove any solids and achieve a smooth texture.
- Adjust the seasoning to your taste.
Storage instructions:
Store the bouillon in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the bouillon in a pot over low heat until warmed through.
Presentation ideas:
Serve the bouillon in a small bowl or cup.
Garnishes:
Garnish with a sprig of fresh thyme or a drizzle of olive oil.
Pairings:
Serve with a crusty bread or a grilled cheese sandwich.
Suggested side dishes:
Serve with a salad or roasted vegetables.
Troubleshooting advice:
- If the bouillon is too thick, add more water or broth to thin it out.
- If the bouillon is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
Be sure to cook the bouillon to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Bouillon is a French term for a clear, flavorful broth made from meat, vegetables, and herbs. It is often used as a base for soups and stews.
Flavor profiles:
This tomato bouillon is savory and slightly sweet, with a hint of thyme and garlic.
Serving suggestions:
Serve this tomato bouillon as a light and refreshing appetizer or as a base for a tomato soup.
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