Ingredients with Measurements:
- 2 pounds of ripe tomatoes, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- 4 cups of water
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 bay leaf
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 sprig of parsley
Special equipment needed:
- Large pot
- Fine mesh strainer
- Cheesecloth
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes.
2. Add the chopped tomatoes, water, salt, black pepper, bay leaf, thyme, rosemary, and parsley to the pot.
3. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
4. Remove the pot from the heat and let it cool for a few minutes.
5. Place a fine mesh strainer over a large bowl and line it with cheesecloth.
6. Pour the tomato mixture through the strainer and let it drain for about 10 minutes.
7. Discard the solids and transfer the liquid to a clean pot.
8. Bring the liquid to a boil and reduce it by half, about 20 minutes.
9. Remove the pot from the heat and let it cool.
10. Transfer the tomato fumet to a container and refrigerate until ready to use.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
Medium heat for cooking
Serving size:
This recipe makes about 4 cups of tomato fumet.
Nutritional information:
Calories per serving: 50
Fat per serving: 2g
Carbohydrates per serving: 8g
Protein per serving: 2g
Substitutions for ingredients:
- You can use canned tomatoes instead of fresh tomatoes.
- You can use vegetable broth instead of water.
Variations:
- Add a pinch of red pepper flakes for a spicy kick.
- Use different herbs, such as basil or oregano, for a different flavor.
Tips and tricks:
- Use a spoon to press the solids against the strainer to extract as much liquid as possible.
- You can freeze the tomato fumet for up to 3 months.
Storage instructions:
Store the tomato fumet in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the tomato fumet in a pot over medium heat until heated through.
Presentation ideas:
Serve the tomato fumet in a bowl with a sprig of fresh herbs on top.
Garnishes:
Garnish the tomato fumet with croutons or a drizzle of olive oil.
Pairings:
Serve the tomato fumet with grilled cheese sandwiches or a salad.
Suggested side dishes:
Serve the tomato fumet with crusty bread or garlic bread.
Troubleshooting advice:
If the tomato fumet is too thin, simmer it for a few more minutes to reduce it further.
Food safety advice:
Make sure to refrigerate the tomato fumet promptly after cooking and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Fumet is a French term for a flavorful broth made from fish or meat bones. This tomato fumet is a vegetarian version of the classic recipe.
Flavor profiles:
This tomato fumet has a rich tomato flavor with hints of herbs and spices.
Serving suggestions:
Serve the tomato fumet as a light soup or use it as a base for sauces and stews.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Herbaceous, Tangy, Umami, Aromatic