Crystal Clear Tomato Consommé with Burrata and Basil Oil

⏱ 60 min · Serves 4

A shimmering, intensely savoury tomato broth clarified the lazy way — hung overnight in muslin — poured around a torn ball of cold burrata and finished with vivid green basil oil. It looks like water and tastes like the best tomato you've ever eaten.

Per serving: 330 kcal · 13.0g protein · 11.0g carbs · 26.0g fat

Ingredients

• 1.5 kg very ripe vine tomatoes, roughly chopped
• 1 tsp flaky sea salt, plus more to taste
• 1 small shallot, sliced
• 1 garlic clove, crushed
• 1 tsp caster sugar (if tomatoes need it)
• 1 tbsp white balsamic or sherry vinegar
• A few basil stalks
• 50 g basil leaves (about 2 large bunches)
• 120 ml light olive oil or grapeseed oil
• 2 balls burrata (approx. 125 g each), at room temperature
• 1 tbsp extra virgin olive oil, to finish
• Freshly cracked black pepper
• Optional: 8 small basil leaves and a pinch of Maldon salt, to garnish

Method

1. Blitz the tomatoes, flaky salt, shallot, garlic, sugar and basil stalks in a blender to a rough pulp — 20 seconds is plenty, you don't want a foam.
2. Line a large sieve with a double layer of damp muslin (or a clean tea towel) and set over a deep bowl. Pour in the pulp, gather loosely and refrigerate for at least 4 hours, ideally overnight. Do not squeeze or press — gravity alone gives you a clear liquid.
3. You should have roughly 600–700 ml of pale gold, startlingly savoury tomato water. Season with the vinegar and more salt until it tastes bright and almost broth-like. Chill until very cold. (Save the pulp for a pasta sauce.)
4. For the basil oil, blanch the basil leaves in boiling water for 15 seconds, then plunge into iced water. Squeeze bone dry and blend with the light oil for 60 seconds until warm and vivid green.
5. Strain the basil oil through a coffee filter or fine muslin into a small jug — let it drip, don't rush it. You'll get a clear emerald oil.
6. To serve, tear the burrata in half and place one piece in each shallow bowl. Season the cheese with Maldon salt, pepper and the extra virgin olive oil.
7. Pour the cold consommé around the burrata at the table, then dot generously with basil oil. Add a few basil leaves and serve at once, with good bread.