Tomato Tagiatelle

Ingredient

 

3kg ripe plum tomatoes, quartered

175ml white wine

750ml tomato juice

3 garlic cloves, sliced

2 large shallots, finely diced

2 tsp salt

1½ tsp caster sugar

 

Additives

• Gellan Gum 1g to 100g

Method

 

1. Put the tomatoes for the consommé into a very large saucepan. Add the remaining consommé ingredients, except the herbs and leaves, then simmer on a low heat for 2 hrs.
2. Line a large sieve with cheesecloth. Set it over a very large bowl, then carefully pour the liquid through. Leave to slowly drain but, to ensure the consommé stays clear, do not press tomatoes. Set aside. (The tomatoes can be puréed to make a sauce for pasta, then frozen for later use.)
3. Bring consomme to the boil, adding the gellan gum, then pour it onto a silicon mat or tray and leave to cool, slice when cooled into the tagiatelle strips