Wash and dice the fennel, onion, carrot, celery, and garlic.
Coarsely chop the tomatoes.
Put a large saucepan over a medium heat and add the oil.
Add the diced vegetables and sauté until the onion and fennel has softened.
Add the water, diced tomatoes, parsley, salt and pepper to the saucepan.
Bring up to a simmer and simmer for 30 minutes, or until the tomatoes are starting to disintegrate.
Use a hand blender to blend the tomatoes and vegetables until fairly smooth.
Allow to cool.
Pour the mixture through a sieve into another saucepan. Press down on the solids to extract as much liquid as possible. The remaining solids still have a lot of flavor to give. Add to another saucepan together with a litre of so of water. Bring to simmer, and simmer for 30 minutes. Allow to cool, bag, and freeze for another time.
Lightly whisk the egg whites and add to the saucepan with the tomato broth.
Use the hand blender to whisk the egg whites into the tomato broth.
Add the chopped basil.
Put the saucepan over a low medium heat and bring up to a simmer.
Reduce heat and cook at a low simmer for 15 to 20 minutes.
The egg whites will form a “raft”. Carefully make a ladle sized hole in the raft and ladle out any froth that collects.
When the consommé is clear, remove from the heat.
Without disturbing the raft too much, ladle out or pour out the consommé into another container. Discard the raft.
Strain the consommé one more time through muslin.
Check and adjust seasoning if necessary.
Serve warm, or refrigerate until ready then re-heat.