- 3 kilos well-ripened tomatoes
- 10 saffron stigmas
- 1 g paprika
- 2 star anise
- 30 ml Pastis
- 200 g fennel, finely chopped
Skin the tomatoes as follows: using a sharp paring knife, cut a cone around the stem end to remove the core of slightly hard flesh. Cut a small cross on the opposite end, then plunge the tomatoes into a pot of boiling water for 12 seconds. Transfer them to a bowl of ice water for 15 seconds. The skin will slip off by itself.
Cut the tomatoes into quarters length-wise, and using the knife, take out the seeds and pulp, keeping only the flesh.
Bring the tomato flesh to a boil with the saffron, paprika, star anise and fennel.
Strain the purée through several layers of cheesecloth to recuperate the fragrant, golden tomato water.