Author Notes: Tomatoes are one of my favorite vegetables, and it’s hard to resist the temptation to buy when beautiful tomatoes are staring at me at a farmer’s market or a grocery store. Though we can get them all year round, they are most delicious around July through August when they are in season.
To fully enjoy the deliciousness of these summer gems, I lightly cooked them in broth and chilled them in the refrigerator. The tomatoes soak up the flavor of the broth, and in exchange they add a pleasant tartness to the broth.
When you season the broth, make sure to season it slightly stronger than you would for hot soups since chilled food tastes weaker than warm food. —BeyondGohan
cups chicken or vegetable broth
- Bring a pot of water to a boil and fill a large bowl with ice cubes and water. Remove the core with a paring knife and carve a shallow X in the bottom of each tomato.
- Add the tomatoes in the boiling water and cook about 20-30 seconds until the skin begins to crack and peel.Transfer the tomatoes to the ice bath to stop cooking.
- When they are cold enough to handle, start peeling from where the skin is cracking. Peel until all the skin is removed. Repeat the process for all the tomatoes.
- Add the broth, thyme and bay leaf to a pot and bring to a boil. Season well with salt and pepper.
- Add the peeled tomatoes to the broth and bring back to a boil. Remove from the heat and cool. When cool enough cover and refrigerate at least two hours to overnight. Tomatoes can be kept in the refrigerator for a few days.