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Charred Tomato Jus

By Chef Frank Toohey

Serves 6

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
  • pepper
  • olive oil

Directions

  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.
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