Roasted Tomato Consommé with Sweet Corn Custard, Basil Oil and Sourdough Crisp

01

Ingredients

• For the consommé: 1.5 kg ripe plum tomatoes, quartered
• For the consommé: 1 medium yellow onion, thinly sliced
• For the consommé: 3 garlic cloves, lightly crushed
• For the consommé: 1 tablespoon tomato paste
• For the consommé: 1 tablespoon olive oil
• For the consommé: 2 cups (500 mL) low-sodium vegetable broth
• For the consommé: 8 fresh basil stems
• For the consommé: 1 teaspoon white balsamic vinegar
• For the consommé: 3/4 teaspoon fine salt
• For the consommé: 1/4 teaspoon black pepper
• For the corn custard: 2 cups (300 g) sweet corn kernels, fresh or thawed frozen
• For the corn custard: 1 cup (250 mL) unsweetened oat milk
• For the corn custard: 1 tablespoon nutritional yeast
• For the corn custard: 1/2 teaspoon agar powder
• For the corn custard: 1/4 teaspoon fine salt
• For the basil oil: 1 packed cup (25 g) fresh basil leaves, plus 12 tiny leaves for garnish
• For the basil oil: 1/4 cup (60 mL) extra-virgin olive oil
• For the sourdough crisps: 4 very thin slices vegan sourdough bread
• For the sourdough crisps: 1 teaspoon olive oil

02

Prepare the dish

1. Heat the oven to 220°C (425°F). Spread the tomatoes, onion and garlic over a rimmed baking sheet. Dot with tomato paste, drizzle with 1 tablespoon olive oil, and roast for 40 to 45 minutes until the tomato edges are deeply browned.
2. Transfer the roasted vegetables and every pan juice to a saucepan. Add the vegetable broth and basil stems. Bring to a gentle simmer and cook uncovered for 20 minutes, pressing the tomatoes occasionally with a spoon.
3. Remove the basil stems. Blend the tomato mixture until smooth, then pour it into a sieve lined with two layers of damp cheesecloth over a clean bowl. Let it drip without pressing for 60 to 90 minutes. Reserve the clear red broth and save the tomato pulp for pasta sauce.
4. Season the strained broth with white balsamic vinegar, 3/4 teaspoon salt and black pepper. Keep it covered and warm over very low heat, without boiling, while finishing the other components.
5. For the corn custards, simmer the corn and oat milk in a small saucepan for 10 minutes. Blend until very smooth, then pass through a fine sieve into the rinsed saucepan.
6. Whisk nutritional yeast, agar powder and 1/4 teaspoon salt into the corn mixture. Bring to a full boil while whisking and cook for 2 minutes so the agar activates.
7. Divide the corn mixture among four lightly oiled 120 mL ramekins. Chill for at least 45 minutes, until firmly set, then let them stand at room temperature for 10 minutes before plating.
8. For the basil oil, blanch the basil leaves in boiling water for 10 seconds, move them to ice water, then squeeze completely dry. Blend with 1/4 cup olive oil until vivid green and strain through a fine sieve.
9. Reduce the oven to 190°C (375°F). Brush the sourdough slices lightly with 1 teaspoon olive oil, place them on a baking sheet, and bake for 7 to 9 minutes until crisp and golden.