Essence de Tomates (Tomato Essence)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Pass the juice of well-ripened tomatoes through the sieve.
  2. Collect it in a saucepan and cook it slowly until it reaches the state of a syrup.
  3. Pass it through the muslin without pressure, and keep it in reserve.

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