Prepare all the ingredients.
Wash the tomatoes, remove the stalk and cut into pieces.
Peel and roughly dice the onion, celery, carrot and garlic.
Roughly dice the meat.
Mix with the diced vegetables. Mince everything through a medium-sized meat grinder.
Add the egg whites, 1 tsp salt and sugar to the meat.
Pour into a large saucepan and add the peppercorns and bay leaf. Finally, mix in the ice cubes and tomato cubes.
Add about 1l cold water. Leave to stand overnight.
Bring to a fast boil, stirring constantly.
Reduce the heat and allow to simmer for 11/2 hours just below boiling point. Add water as required.
If necessary, skim off the grease from the surface and do not stir so that the liquid remains clear.
Finally remove the 'cake' carefully with a slotted spoon.
Pass the stock through a fine sieve lined with a cloth. Drain well but do not squeeze.
Blanch the cherry tomatoes, plunge in cold water and remove the skins. Season the consommé with salt and pepper and heat again. Heat the cherry tomatoes in the consommé and serve with basil.