Yes, yes this is Tomato ambrosia, its name on the Di Stasio web site is “Consommé Doré” but really this is the taste of summer in a clear golden broth so why not call it ambrosia. If you love tomatoes you’ll understand once you taste it. Don’t hesitate one second, once you try this out, you won’t regret it. I made it using a variety of Heirloom tomatoes from the basket and it turned out perfect.
4 pounds ripe tomatoes
3 egg whites
2 cups of water
sea salt, pepper
Wash and cut tomatoes into quarters.
Beat eggs white to break them up.
Place tomatoes, egg white and water in a casserole. Bring to a boil, salt and pepper.
Turn down the heat and simmer for 40 minutes, without stirring.
Pour the preparation into a cheesecloth. Tie with a rope and hang so that it can filter into a recipient. Allow a few hours.
Serve hot or cold. Will freeze well.
Published by Christine
What have I tried in the last few years, cooking, soaping, herbology, photography, poterie, cheesemaking (Does that fall under cooking?), painting, drawing. I love trying new things though cooking or rather food is my obssession, ask the boys at home they'll tell you about it.
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