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Excelsior

  
 

Recipe of the Week features simple, practical recipes accented with a top chef's personal touch. This week, Frank Toohey of Aura shares his recipe for Charred Tomato Jus.

Charred Tomato Jus
By Frank Toohey

 
Ingredients
  6-8 -

vine ripened tomatoes
  3 - shallots, chopped
  3 - garlic cloves, chopped
  1 - onions, sliced
  - - fresh herbs (parsley, thyme, basil), chopped
  - - vegetable stock
  - - salt
  - - salt
  - - pepper
  - - olive oil
   
Preparation
 

 
  1

Toss whole tomatoes with olive oil and salt and pepper.

  2

Place on grill over medium high heat.
  3

Turn often as soon as the skin starts to char; try to save as much juice as possible.
  4 Sweat onion, shallot and garlic in olive oil over medium heat.
  5 When tomatoes are sufficiently charred, add to pot.
  6 Cover with vegetable stock or water and let simmer until tomatoes have broken down completely.
  7 Remove from heat and carefully puree in a blender in small batches.
  8 Force liquid through a strainer with the back of a spoon.
  9 Add herbs and seasoning while still hot. Serve immediately or cool and reserve.