Cut the shallots in half and clean them. No do the same with the garlic.
Then clean the overripe tomatoes and cut them in 2 or 3. Transfer them into a blender and also add the garlic, the shallot, the ginger syrup, the sushi vinegar, the black pepper and the star anise. Blend it till smooth.
Once smooth pass it through a fine sieve and use a ladle to press out all the liquid. Keep both the solids and liquid. I use the solids to make a tomato oil, click here for the recipe. Then pour it on a sieve that’s lined with a clean kitchen cloth or paper. Let it drip overnight in your fridge.
To finish the broth first let it reduce till you’re happy with the flavour. After that pass it through a fine sieve once more.
Then bind the reduced broth. You can bind it with xanthan gum or potato starch. Just dissolve some potato starch in cold water and while stirring add it to the boiling broth. Do keep in mind that if you serve the broth cold it will be even thicker.
Then season with some salt, pour it into a jar and keep it in your fridge for later.Â
