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Tomato essence

From Raymond Blanc's Kitchen Secrets (BBC): http://www.raymondblanc.com/
Forms the basis for many more recipes... for example, Tomato Risotto, or even simply served as a Consommé (as in Tomato Theme - which also has some other suggestions). The tomato essence ideally needs to be made one day in advance and hung overnight. Makes 800ml/1 pint 9fl oz

2kg /4lb 6½oz cherry tomatoes
1 baby fennel, sliced
1 garlic clove, finely sliced
½ celery stick, chopped
½ banana shallot, finely sliced
1 sprig fresh basil
1 sprig fresh thyme
1 sprig fresh garlic flowers or chive flowers
4-6 drops Tabasco sauce
1 tbsp Worcestershire sauce
2-3 dashes angostura bitters

1. Place all of the ingredients into a bowl and mix together.
2. Place the mixture, in batches, into a food processor and pulse five times for 1-2 seconds each time until crushed, but not puréed. Transfer the purée into a large bowl and repeat until all of the vegetables have been puréed.
3. Cover the bowl with cling film and chill in the fridge for six hours.
4. Line a clean bowl with a large piece of muslin and spoon in the tomato mixture. Draw the corners of the muslin cloth together and tie up tightly. String the muslin 'bag' up above the bowl to catch the strained juices. Leave to strain overnight. (Do not be tempted to squeeze the muslin.)
5. Once strained, cover and refrigerate until needed.