Whole Chilled Tomato In Broth – a delicious recipe with tomatoes, chicken, thyme, bay leaf, black pepper, salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Bring a pot of water to a boil and fill a large bowl with ice cubes and water. Remove the core with a paring knife and carve a shallow X in the bottom of each tomato.
2
Add the tomatoes in the boiling water and cook about 20-30 seconds until the skin begins to crack and peel.Transfer the tomatoes to the ice bath to stop cooking.
3
When they are cold enough to handle, start peeling from where the skin is cracking. Peel until all the skin is removed. Repeat the process for all the tomatoes.
4
Add the broth, thyme and bay leaf to a pot and bring to a boil. Season well with salt and pepper.
5
Add the peeled tomatoes to the broth and bring back to a boil. Remove from the heat and cool. When cool enough cover and refrigerate at least two hours to overnight. Tomatoes can be kept in the refrigerator for a few days.
19
kcal
Calories
4
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 tomatoes, about 4 cups chicken or vegetable broth, 1 sprig thyme, 1 bay leaf, and more.
Yes, Whole Chilled Tomato In Broth falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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