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Tomato water

Servings:
About 6 cups Servings
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Ingredients

  • 4 pound vine-ripened red tomatoes (about 10 medium)
  • 1 1/2 tablespoon coarse salt

Preparation

Baking Directions:

In a food processor or blender (in batches) purée tomatoes with salt until smooth.

Line a fine-mesh sieve with cheesecloth and position over a tall soup pot.

Pour tomatoes into the center of the sieve.

Carefully gather the edges of cheesecloth together in the center and without squeezing the tomatoes, securely tie to a long wooden spoon to form a sack.

Remove the sieve and suspend the sack over the pot and let gravity do it’s thing.

Make sure there is enough room for the hanging tomatoes so it doesn’t touch the tomato water as it builds in the bottom of the pot.

Place in refrigerator 8 to 12 hours.

Do not squeeze the sack when removing it.

Pour into chilled martini glasses and garnish with finely chopped basil or basil puree.

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