A chilled tomato essence or consommé is a simple but stylish way to start a summer menu.

You can serve it just with a dribble of your best olive oil or turn it into something altogether more complex with croutons, pieces of tomato and maybe some fresh goat’s curd.

The added bonus is that the left over pulp from the tomato essence is easily transformed into a great pizza sauce!

Chilled tomato essence

  • 1 kg of perfectly ripe tomatoes on the vine, washed
  • 1 tsp Maldon sea salt
  • A few basil leaves if you fancy

Roughly chop all the tomatoes along with the pieces of vine. Place in a bowl and stir in the salt.

Add the basil leaves if using. Wrap the bowl tightly with cling film and place somewhere warm for 4-6 hours. A shelf above the cooker is ideal.

Tip the contents of the bowl into a fine sieve set over a second bowl and leave to drain for 30 minutes, giving the contents of the sieve an occasional gentle stir.

Pass the tomato essence through some muslin into a clean bowl, adjust the seasoning and chill before serving.

The yield will vary from batch to batch according to the tomatoes but generally it is around 250ml, enough for four starter servings.

Pizza sauce

  • The pulp left from the tomato essence
  • 100 ml tomato passata
  • 50 ml olive oil
  • 2 shallots, finely diced
  • 1 clove of garlic, crushed
  • 1 tsp chopped fresh oregano

In a heavy based pan sweat off the shallots and garlic, when softened add the tomato pulp and passata.

Bring to a simmer and cook gently for 30 minutes adding a drop of water if the pan is getting dry.

Rub through a sieve into a clean pan and continue to reduce gently until a thick sauce is achieved.

Season with Maldon salt, fresh ground black pepper and the oregano. Chill and refrigerate until required.