I made Tomato Consomme at work last month and it turned out really good. The sous chef at work underestimated my cooking ability to be able to clarify consomme, gave me negative comments when I said I was making it, and even suggested that using tomatoes in the clarifying mixture was wrong procedure. I continued making the clarifying mixture WITH fresh tomatoes. next shift, next day, the sous chef again tried to say that my consomme 'cloudy', but it wasn't, not when I had served it up and took a picture of it the evening before after he left. I disagreed with him and later received an apology, on the account that I had served the consomme up the evening before in front the of other chefs. Plus it was one of Gordon Ramsay's recipes.