Mozzarella Martini with Fresh Tomato Consomme
3 to 4 pounds vine-ripened tomatoes, plus 1/2
tomato, cut into 4 wedges
Gray salt and freshly ground pepper
4 fresh mozzarella bocconcini, each
1 inch in diameter
4 cherry tomatoes
About 1-1/2 teaspoons basil-flavored olive oil (optional)
8 large fresh basil leaves, cut into very fine chiffonade
You will need enough tomato water to fill your martini glasses, so
measure their capacity, probably something between 5 and 9 ounces.
Chill the martini glasses in the freezer, if there is room, or
refrigerate an hour ahead of serving. (A freezer gives a heavy
frost.) Peel, seed, and chop the 3 to 4 pounds tomatoes. Season
lightly with salt and pepper, place in a sieve suspended over a bowl
and refrigerate for several hours. As the tomatoes release their
juice, it will fall into the bowl, giving you an almost gin-clear
liquid with lots of flavor. Season the tomato water to taste with
salt and pepper and refrigerate until very cold. Reserve the tomato
pulp for another use.
Halve or quarter the bocconcini if they are larger than 1 inch in
diameter. Thread a tomato wedge, a bocconcini, and a cherry tomato
onto each of 4 wooden skewers 4 to 5 inches long. Season with salt
and pepper and drizzle with basil oil, if desired. Working quickly,
divide the tomato liquid among the chilled martini glasses. Balance
the skewers on top of the glasses, then sprinkle the basil
chiffonade over the skewers. Serve immediately.
It is impossible to give a specific amount for the tomatoes because
how much "water" a tomato releases depends on many factors,
including the growing season and the variety.
Recipe from Tra Vigne Cookbook