Tomato essence is a fascinating thing. It doesn't look like anything but the taste, oh my gosh it's superb. All the taste of tomato in a clear liquid, every drop is nectar. It's easy to make, blitz up some good tomatoes with a touch of sherry vinegar and salt, let the mixture strain through a cheese cloth in the fridge until all that is left is the pulp.
I use the pulp for a separate use, it's like a thick tomato puree and has a ton of flavour so don't throw it out. I've used tomato essence in the past to make white tomato risotto but this time paired it simply with crispy skinned salmon and braised fennel. I tore up some buffalo mozzarella and poured the just warmed essence on top along with fresh basil leaves.
This dish defies it's looks. The flavours were immense.
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