Ingredients
Tomatoes.
Chervil.
Bay leaves.
Parsley.
Black peppercorns.
Method
Bake tomatoes and herbs in a deep tray at 100°C for 5 hours.
Hang baked tomatoes, herbs, and baking juices in fine muslin overnight, reserving juices.
Discard tomatoes, herbs and muslin.
Gently reheat juices, seasoning with salt and pepper if necessary.
Serve with a pinch of finely chopped chervil.
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