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Clear tomato juice

Matthew Fort from Market Kitchen
Matthew Fort makes an aromatic tomato cocktail and serves it with broad beans and radishes

Clear tomato juice

Method

1. Sit a colander over a large bowl and line with muslin. Put the tomatoes in it and use your hands to squeeze them until they are all crushed into the muslin. Add the herbs, shallot and white wine. Season with salt, pepper and sugar.

2. Tie up the muslin into a bag and leave in the fridge overnight - the juice will slowly drip through into the bowl.

3. The next day, remove the bag from the colander and squeeze out any remaining juice into the bowl.

4. To serve: put the broad beans and radishes into the base of martini glasses and pour over the juice. Sprinkle with herbs and serve.

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Serves: 6

Prep: 10 min, plus sitting overnight

Ingredients
1.25kg over-ripe Tomatoes
50g Basil, chopped
115g chervil, chopped
bunch flat-leaf parsley, chopped
1 shallot, finely chopped
125ml White wine
pinch Sugar, (optional)