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tomato essence

Tomato essence

This dish is inspired by my mother’s tomato salad that I loved so much as a boy

Serves8 x 100ml
Preparation10 Mins
Cooking Time10 Mins

For me, this is one of the great tastes of my life. I always wanted to find a way to make the juices from my mother's tomato salad into the star ingredient.

Extracting the essence is so simple - you MUST try it at home! It can also become the base for several recipes; it can be served chilled, or as a frozen granita, sorbet, or as a fragrant jelly. But make sure you start with a good tomato; an unripe or poor variety will give you a poor quality of essence. I find the best variety is Ksay, imported from France, but you can also use Nyagon, Golden Plum, Black Cherry, Santini or Piccolo.

Ingredients Required

Ingredients for the essence

2½ kg
cherry tomatoes, at room temperature ripe and washed
1/2 stick
celery, washed and finely chopped (beware: celery is very strong and could unbalance the essence)
1 small
shallot, peeled and finely chopped
½ medium
fennel, finely chopped
1 clove
garlic, peeled, finely sliced
2 sprig
thyme leaves, chopped
basil, leaves, chopped
1 leaf only
1 tbsp
sea salt
sugar (optional)
1 pinch
cayenne pepper
4 drops
4 drops
Worcester sauce

Cooking Method

Chef tips

"The first thing my mum taught me was to never waste any food, and this is also the first thing I teach my chefs at Le Manoir. Even the pulp of the tomatoes can be used in other ways, such as in soups, sauces, casseroles etc."


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This recipe is adapted from the book Le Manoir aux Quat'Saisons: The Story of a Modern Classic

A personal tour of Raymond's legendary restaurant-hotel through the four seasons, including 120 recipes from his celebrated kitchens. With spectacular photography of the signature dishes, luxurious rooms and ravishing gardens, and beautiful and witty illustrations throughout, the fairy tale of Belmond Le Manoir is brought charmingly to life.

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