Essence de Tomates (Tomato Essence)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- juice of well-ripened tomatoes
Instructions
- Pass the juice of well-ripened tomatoes through the sieve.
- Collect it in a saucepan and cook it slowly until it reaches the state of a syrup.
- Pass it through the muslin without pressure, and keep it in reserve.