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Frozen tomato consommé with burrata millefeuille
Fruit and vegetables
1.4kg/3lb 2oz ripe
tomatoes
on the vine,
tomatoes
chopped and vines retained
1
red onion
, roughly chopped
30g/1oz fresh
basil
, leaves and stalks roughly chopped
100g/3½oz fresh
basil
1
garlic
clove, roughly chopped
2 red, yellow or orange
tomatoes
, skin and seeds removed, finely chopped
fresh
basil
leaves
Cooking ingredients
sherry vinegar
, to taste
pinch
caster sugar
, or to taste
sea salt and freshly ground
black pepper
drizzle extra virgin
olive oil
salt and freshly ground
black pepper
100g/3½oz
pine nuts
100–200ml/3½–7fl oz extra virgin
olive oil
salt
Dairy, eggs and chilled
200g/7oz
puff pastry
125g/4½oz
burrata
, drained
80g/2¾oz
Parmesan
, grated
Back to recipe
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