Tomato Consommé - Jamie Oliver

READY IN: 8hrs 10mins
Recipe by DrGaellon

From chef Jamie Oliver's show "Jamie at Home," episode "Tomatoes."

Top Review by cam-the-mixing-man

Im a bartender in Miami. Saw this recipe on Jamie Oliver's tv sho and used it in a tequila competition in Key West. However, I did kick it up a couple notches and took 3rd place out of 13 in the challenge. Without the tequila is great as well.
7 types of tomatoes..(grape, cherry, roma, beefsteak, ( red,yellow, black heirloom tomatoes))
salt, pepper, balsamic vinegar, worcestershire, tobasco, chipotle tobasco, basil, cilantro, fresh grated horseradish.

**** I do EVERYTHING to taste. I did go moderate on the herbs and horseradish. You do not have to use as many tomatoes as I did either, but the combination of all is remarkable. It took about 30 lbs of tomatoes to make a little over a gallon. make sure to cut the stem part off.
- Method:
combine all ingredients in a blender or food processor until it a soup/ pulp like consistency. ( I had to repeat this a few times to fill up a large bowl. I also filled two of the large bowls to get the gallon.)
** SIDE NOTE: let sit in a covered bowl in the fridge for 30 mins to for all the ingredients to macerate. Put the mixture into *re-enforced cheese cloth to strain juices. When its done dripping by itself make sure to squeeze out as much as you can if you don't you will be missing out on a lot of "tomato water"; I spent about 10 mins squeezing. * take a few pieces of cheese cloth and layer it for re- enforcement so it does not rip. Serve over ice.

Hope you enjoy!

Ingredients Nutrition


  1. Put everything except the beetroot into a food processor and run until slushy. (You will probably want to split the tomatoes into 2 batches to avoid spillage.).
  2. Place 4 layers of clean muslin cheesecloth in a deep bowl. Pour the tomato mixture into the cloth. Tie up the corners of the fabric. Add the slice of beetroot to the bowl to color the liquid. Hang the bag from a shelf in the refrigerator with the bowl underneath for 6-8 hours (or longer). Discard the beetroot.
  3. Serve in a pretty clear bowl with an ice cube to keep it very cold, a nice basil leaf, and a few drops of very good extra-virgin olive oil.

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