Tomato consommé with Lancashire cheese on toast Tugsudhgui

Ingredients For the tomato consomme 3kg ripe plum tomatoes, quartered 175ml white wine 750ml tomato juice 3 garlic cloves, sliced 2 large shallots, finely diced 2 tsp salt 1½ tsp caster sugar fresh picked herb leaves and small sprigs, such as chervil, baby basil, baby sorrel, snipped chives and small salad leaves, to serve For the marinated tomatoes 18 baby plum tomatoes, peeled squeeze lemon juice ¼ tsp icing sugar 2 tsp olive oil, plus extra for drizzling For the cheese on toast 25g butter, plus an extra 15g 25g plain flour 100ml milk 175g Lancashire cheese, such as Leagram's organic, grated 1 medium egg yolk 100ml pale ale, such as Bowland Brewery Sky Dancer ½ tsp English mustard 2 tsp Worcestershire sauce 6 slices medium white bread from a sliced loaf, crusts removed, each slice halved lengthways into rectangles approx 3½ cm wide x 9cm long