Clear Tomato Bouillon with Basil Oil

For the Bouillon:

• 8 ripe Tomatoes
• 2 Table spoons Rosemary chopped
• 2 TS Thyme
  
• 1.5 TS coarse Salt
• 2 Tea spoons black pepper corns
• 2 Table spoons white wine vinegar
• 1 TS sugar
• pce. of cloth and some string to drain

1. Wash and chop the tomatoes roughly and combine with all the other ingredients in a large bowl
2. Mix with a blender
3. Fill the ingredients in the cloth or kitchen towel, tie together and hang over a bowl in fridge over night
   
4. Collect the clear top of the soup and keep in fridge - re season if needed

For the basiloil:

• 1 bunch of fresh basil leaves
  
• 2 dl of a neutral oil (vegetable- or peanut oil)

1. Blanch the basil for 10 to 15 seconds
2. Cool in ice water
3. Dry the basil leaves with kitchen paper
4. With a blender mix the oil with the basil until very smooth, let stand for 6 hours, stir occasionally
5. Drain the oil in a coffee filter so you get a nice, clear green oil
6. Serve with the chilled tomato bouillon