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Put the tomatoes for the consommé into a large saucepan with the white wine, tomato juice, garlic, shallots, tomato juice and sugar.
Simmer on a low heat for a couple of hours.
Line a large sieve with cheesecloth or muslin. Set it over a very large bowl then carefully pour the liquid through. Leave to slowly drain but, to ensure the consommé stays clear, do not press the tomatoes. Set aside. (The tomatoes can be puréed to make a sauce for pasta, then frozen for later use.)
You can leave this in the fridge to drain overnight.
Serve in shot glasses. Garnish with picked herbs or micro salad leaves.
A great garnish could be a fancy cocktail stick with a cherry tomato half and buffalo mozzarella with basil. Rest the stick across the top of the glass before offering to your guests.
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