Tomato Broth with Consomme Clarity

To turn a tomato puree into a broth with the elegance of a cold consomme, let gravity do the work. Blend ripe tomatoes with your aromatics, then pour the puree into a sieve lined with a double layer of muslin set over a bowl and leave it in the fridge to drip undisturbed for 3-4 hours or overnight. The crucial rule is never to press or squeeze the muslin: any pressure forces pulp through and clouds the liquid. What drips out is clear and bright, holding the tomatoes' flavour without their body. Taste it cold and re-balance the seasoning, since chilling mutes it.