TOMAMI stocks/broths
A culinary all-rounder that used widely, be it conventionally for soups and stews or as a basis for aromatic sauces or salad dressings, e.g. in a Swabian potato salad or a pasta salad.
Stock is wonderfully spicy, it adds flavour and peps any dish up. In the past, stocks were made at home in a time-consuming process. But the end of the 19th century saw the rise of the stock cube. This practical, inexpensive substitute is pressed into cuboid shapes, often contains salt, flavour enhancers, yeast extract and sugars, which are bound with fat, usually hydrogenated vegetable oil.
After more than a century, we think it is time to introduce a new kind of stock, TOMAMI stocks! These all-rounders combine quick and easy preparation with delicious flavour enhancement, yet they only contain purely natural ingredients! No artificial flavour enhancers, no yeast extract, no fat.
The umami power of fully ripe tomatoes, in pure form or as a version containing premium spices, is unleashed simply by mixing with water – done! Making stock is as quick as that and it is so natural and aromatic! Why not draw inspiration from the following recipes.
BASIC STOCK RECIPES
by Stevan Paul
BASIC STOCK
To make a good basic stock, boil 250 ml of water with approx. 50 ml TOMAMI.
Use TOMAMI #1 or TOMAMI #2 according to preference and VEGAMI, if described in the recipe.
To make a tomato stock
Boil approx. 50 ml TOMAMI together with 250 ml of water and 4 chopped dried cherry tomatoes.
VEGAMI basic stock
To make a good basic stock, boil 150 ml of water together with approx. 80 ml of VEGAMI. Then add either seasoning version, as in the case of the TOMAMI stocks.
STOCK/BROTH No. 1
by Cetina Vicenzino
Pour 1 litre of water into a pan, add the Parmesan rind, lemon zest and TOMAMI seasoning and leave to simmer for about 15 minutes.
Shortly before the 15 minutes are up, season with salt and pepper.
Strain the liquid and serve immediately as a broth or use as a stock for another dish.
STOCK/BROTH NO. 2
by Cetina Vicenzino
Heat the olive oil in a saucepan. Brown the carrots and sage leaves, sprinkle with a pinch of sugar and deglaze with 1 litre of warm water.
Stir in VEGAMI and TOMAMI #1, add the bayleaf and leave to simmer for about 15 minutes at a low temperature with no lid on. Shortly before the 15 minutes are up, season with salt and pepper.
Remove the bayleaf and strain the liquid and serve immediately as a broth or use as a stock for another dish, as required.
STOCK/BROTH No. 3
by Cetina Vicenzino
Pound the garlic along with the lemon balm, ½ tsp of sea salt and the olive oil to a paste in a mortar. Mix with the Hot Sauce and the VEGAMI, then pour into a saucepan and heat.
As soon as the first small bubbles start to form, deglaze everything with 1 litre of warm water and leave to simmer for about 15 minutes at a low temperature with no lid on. Shortly before the 15 minutes are up, season with salt and pepper. Strain the liquid and serve immediately as a broth or use as a stock for another dish, as required.
