Tomato consommé with sun-dried tomato and feta pâté

1 cup sun-dried tomatoes, in oil

1 cup Danish feta, in brine

pinch of pepper

Tomato consommé

4 large, very ripe tomatoes / 1 tin whole, peeled tomatoes

1 cup (166 g) cherry tomatoes

2 cloves garlic, peeled

½ red onion, peeled and roughly chopped

¼ red pepper, roughly chopped

10 cm piece cucumber

2 tins tomato cocktail

½ cup coriander

½ cup water

1 teaspoon salt

pinch black pepper

Method

For the consommé, place all ingredients in a food processor and liquidise until smooth. Line a fine sieve with a cheese or muslin cloth and strain the mixture. Allow the mixture to strain overnight, to produce a clear tomato liquid.

For the pâté, drain the sun-dried tomatoes from the oil and the feta from the brine. Blend the sun-dried tomatoes in a food processor.

Add the feta and continue to blend until a smooth paste is formed. Remove from the food processor and season to taste with pepper. Place the pâté in a dish, then in the fridge to set.

Garnish with fresh tomatoes and serve with tomato pâté, melba toast and Leopard’s Leap Culinaria Chenin Blanc.