Cut tomatoes in half or quarter and pulse all of it in a food processor with salt and sugar. If your food processor isn’t big enough, you can do this in separate batches. Pulse for 10 seconds or so, or just until tomatoes are chunky like salsa.
Let drain in chinois.
Transfer tomatoes to a chinois laid on top of a pot and allow tomatoes to drain. This is the best part about making tomato consommé. Not much effort is needed! Just time. You will need to allow the tomatoes to drain for at least half a day to 1 day. Overnight is fine as well, as long as you keep it in the refrigerator.
Boil tomato juice, transfer chinois again.
When the tomato juice is done draining, you’ll see that the mixture is not completely clear. There will be pink bits, but that’s completely normal at this point. Transfer into a small pot and simmer over low-medium heat for about 10-15 minutes in order to reach a deeper flavour.
Once you’ve simmered the tomato consommé, you can now pass it through the chinois again to get rid of the pink bits. This time, line the inside of the chinois with 2 layers of paper towel. Pour the mixture through the chinois. You’ll see that the pink bits will get caught in the paper towel as it’s passing through the chinois, and out comes the clear liquid. Chill before serving.
To maintain the bright green colour of the fresh basil in your basil oil, blanch the basil in boiling water for a minute or two.
Blitz with olive oil.
Then transfer the basil to food processor and blitz with olive oil. Blitz until the basil is broken down and has formed almost a puree. It doesn’t have to be completely smooth, as you’re going to be draining out the oil anyway.
Allow the basil and olive oil mixture to marinate for 15 minutes or so.
Drain in chinois.
Pour the basil mixture into a chinois over a pot and let mixture drain. Like the tomato consommé, we want to allow the mixture to drain for at least half a day or when the oil has completely drained out of the mixture. The basil oil may take a little less time. Once the oil has been drained out, it is ready to be used. Transfer into a squeeze bottle or container.
Once the tomato consommé and basil oil has been prepared, as well as your vegetable ingredients, you are ready to plate! Place two slices of watermelon on on plate along with 3 halved baby tomatoes, 1 piece of yellow squash, 1 piece of zucchini, 2 pieces of cauliflower florets and 2 thin slices of radishes. Garnish with chives. Ladle the tomato consommé into the serving bowl after you’ve arranged the vegetables, about 1 cup per bowl. Finish with a drizzle of basil oil. Congrats! You just made Spring Vegetables with Tomato Consommé.