Tomato Water

TOMATO WATER

Instead of tossing your leftover tomatoes, use them to create this delicate yet savory liquid. The slow and gentle process of extracting the juice from tomatoes results in an almost-clear, umami-filled beverage that captures the pure flavor of tomatoes. The liquid can be enjoyed in light cocktails, delicate vinaigrettes or simply as a drink to sip and savor as you contemplate the essence of your homegrown tomatoes.

2 pounds of tomatoes (scraps are suitable)

1 teaspoon salt

Cut tomatoes into large pieces and combine with salt in a large bowl. Crush by using your hands or a wooden spoon; alternatively, blitz tomatoes briefly in a food processor. Line a fine-mesh sieve with a double layer of cheesecloth and suspend it over a bowl deep enough to collect the liquid without reaching the bottom of the sieve. Pour the tomato mixture into the cheesecloth, cover loosely with plastic wrap and refrigerate 12 hours or overnight, allowing the clear juice to slowly drip into the bowl. Do not squeeze or press on the solids or else the tomato water will be cloudy. After extracting the liquid, remove the bowl from the refrigerator, discard cheesecloth and solids, and pour tomato water into a jar. Chill and use within five days. Some recipes call for mixing the tomatoes with other ingredients before extraction to enrich flavor. Once you’ve tried the unembellished tomato-water, experiment with the addition of herbs, celery, vinegar, hot sauce, garlic or other flavor enhancements.