Tomato Essence:
250gms Ripe bright red cherry Tomatoes on Vine (vine removed and quarter)
250gms Ripe Beef Tomatoes, ½ cm Diced
40gms Fennel Bulb, finely diced
20gms finely diced celery
15gms Finely sliced shallots
5gms Crushed garlic
2gms Tarragon Leaves
15gms Basil leaves, coarsely chopped
12gms salt
5gms sugar
4sprigs of Thyme
Method:
Mix all ingredients together in a bowl and using gloves crush all ingredients with hand.
Put reserved vines from cherry tomatoes on top of mix. Cover the mix with clingfilm touching
and covering the tomato mix.
Put some weight on top of Tomato mix and let all flavours infuse at least for 4 hrs (overnight for
more flavour)
Then blitz all ingredients briefly coarsely (Not in fine puree) in blender not more than 5 sec.
Hang the marinated tomato pulp in muslin cloth for 12 hrs over a clean pot and collect aromatic
tomato essence a clean pot. Check the seasoning and season if required.
Elderflower Vinegar:
200ml white balsamic
5 large Elderflowers (washed Trimmed to remove hard stalks)
Method:
Mix vinegar and flowers and keep them in zip lock bag for at least 5 days in fridge.
Strain the vinegar and put it in clean spray bottle.