RAWgust Consommé

Following on from last week’s raw cuisine delight, we’re serving up another delicious offering courtesy of Karma Salford Hall Chef James Woodhams – in the shape of this heady and fresh consomme that packs a double punch of tomato deliciousness and of course if you can’t find Isle of Wight tomatoes, replace with the heritage tomato of your choice…

Isle of Wight Heritage Tomatoes & Tomato Consommé



  • Put the chopped red tomatoes, shallots, garlic, Tabasco and Worcestershire sauce into a food processor or blender and blitz for 10 seconds. It should be broken up, not pureed. Then taste and season with salt flakes.
  • Line a colander with a piece of muslin cloth, then suspend over a large bowl. Pour the tomato mixture into the muslin and leave for at least 4 hours dripping into the bowl. Don’t squeeze the tomatoes.
  • Once you’ve collected your consommé, serve in bowls with roughly cut chunks of the heritage tomatoes, and torn basil leaves.

Download the Recipe as PDF

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