Mozzarella Martini with Fresh Tomato Consomme

Name: Mozzarella Martini with Fresh Tomato Consomme
Prep time: 1 h 41 min
Cook time: 1 h 41 min
Total time: 1 h 41 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Basil oil, optional; 4 cherry tomatoes; 8 larges fresh basil leaves; 8 larges fresh basil leaves; 4 fresh mozzarella boccacini, each 1-inch in diameter; 4 servings Gray salt and freshly ground black pepper; 1 green zebra tomato, thinly sliced; 20 tomatoes, core removed

Mozzarella Martini with Fresh Tomato Consomme is a gluten free and lacto ovo vegetarian side dish. This recipe serves 4. One portion of this dish contains around 6g of protein, 16g of fat, and a total of 246 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 41 minutes. A mixture of basil oil, cherry tomatoes, basil leaves, and a handful of other ingredients are all it takes to make this recipe so flavorful. Users who liked this recipe also liked Fresh Tomato Martini, Fresh Tomato-Basil Martini, and Fresh Mozzarellan and Tomato.

Instructions

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 1 hour ahead of serving. (A freezer gives a heavy frost.)

Ingredients you will need

Martini

Tomato

Water

Place 1 slice of green tomato in each glass. Halve or quarter the bocconcini if they are larger than 1 inch in diameter. Thread a bocconccini, 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 take a leaf of basil per glass, and rub it around the glass rim, before placing on top of each glass, near skewer.

Ingredients you will need

Salt And Pepper

Cherry Tomato

Green Tomato

Bocconcini

Basil Oil

Martini

Tomato

Basil

Dry Seasoning Rub

Equipment you will use

Skewers

Serve immediately.

*Cook's Note: 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. Do not let the tomato pulp go to waste. Use this recipe as an excuse to start your quick tomato sauce season. You can freeze or can your sauce and then have it on hand for quick meals.

Ingredients you will need

Tomato Sauce

Tomato

Sauce

Water

Bring 2 large pots of water to a boil. Lower the tomatoes into the water, blanch for 45 seconds to 1 minute.

Ingredients you will need

Tomato

Water

Place blanched tomatoes on a baking sheet, and peel the loosened skins. With a colander over a bowl, squeeze the seeds and innards out of each tomato. Set aside and refrigerate the clear strained liquid for other uses. Slice the peeled tomatoes into 1-inch chunks, and place chunks into blender. Puree thoroughly.

Ingredients you will need

Canned Whole Tomatoes