Make Ahead
Tomato and Parmesan Broth
- Prep time 30 minutes
- Cook time 1 hour
- Serves 6 cups (1.5L)
Author Notes
True lovers of tomatoes and warm, comforting beverages, I have something for you. Here is a perfect and delicious broth that will warm up your fast-approaching fall days or evenings. (We’re getting there soon enough here in Quebec.) It is also something to help you use your stock of tomatoes that you harvest in such quantities that you no longer know what to do with them!
This broth, because it is a broth and not a soup, is so tasty that it will be really satisfying as is, but also as a base for soup or sauce or even as a final touch in more elaborate dishes.
The preparation is done in two stages: you will first have to make a parmesan broth which you will then mix with a compote made from a variety of very ripe tomatoes. To be called a broth, you will then have to filter everything through a fine strainer to recover only the liquid. You are free to double the quantities if you have a large quantity of tomatoes to use because the good news is that like any type of broth, this one will freeze very well.
I agree, this recipe will still require you to take the time to make it, you don't have to rush anything as they say. The reward will be enormous, it’s a promise!
To serve it as a hot beverage, I adjust the seasoning slightly and I like to garnish it with a few leaves of Italian parsley and some store-bought parmesan crisps crumbs.
—Jonathan Michaud
Ingredients
- Ingredients
-
2 tablespoons
olive oil
-
3
garlic cloves, chopped
-
4 cups
diced assorted and very ripe tomatoes
-
2 tablespoons
tomato paste
-
1/2 cup
white wine
-
4 cups
parmesan broth (see recipe below)
-
1/2 cup
finely grated parmesan
-
salt and pepper, to taste
- Ingredients for the parmesan broth
-
4 tablespoons
unsalted butter
-
1 cup
shallots, chopped
-
6 cups
unsalted chicken or vegetable stock
-
1 cup
finely grated parmesan
-
1/2
lemon, juiced
Directions
- First, make the parmesan broth. In a small saucepan, over medium heat, melt the butter and sweat the shallot for 4 minutes without coloring. Pour in the broth and bring to a boil. Reduce the heat and simmer a few minutes. Gradually whisk in the parmesan and finish with the lemon juice. Set aside and keep warm.
- In a large saucepan or Dutch oven, heat the olive oil and sauté the garlic until it just begins to color and gets fragrant. Add the diced tomatoes and cook until the tomatoes begin to compote. Add the tomato paste and white wine. Season with pepper to taste and add 1/2 cup grated parmesan. Continue cooking to allow the liquid to reduce by almost a half. Add 1L (4 cups) of the reserved parmesan broth and mix well. Filter the broth through a fine sieve placed over a large bowl. Extract as much liquid as possible by pressing with the back of a ladle. Discard the pulp and return the broth to heat if prepared for immediate use. Adjust the seasoning with salt to taste.
- If served as is, pour the hot broth into large cups and garnish with flat-leaf parsley and crumbled parmesan crisps
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