If you can chop tomatoes, you can make tomato water. The rose-colored liquid that releases from the cut fruit tastes like a super-concentrated, drinkable version of ripe tomatoes.
Recipe information
Yield
Makes about 2 cups
Ingredients
Preparation
Step 1
Line a fine-mesh sieve with cheesecloth; set over a large bowl. Pulse 1 1/2 pounds beefsteak tomatoes(about 3), 2 chopped medium shallots, 2 sliced garlic cloves, 1 cup fresh basil leaves, 1/4 cup fresh cilantro leaves with tender stems, 1/4 cup fresh flat-leaf parsley leaves, 3 tablespoons white wine vinegar, and 1 tablespoon kosher salt in a food processor until coarsely chopped.
Step 2
Transfer mixture to prepared sieve. Cover and chill at least 12 hours. (Do not stir or press on solids, or tomato water will be cloudy). Discard solids; cover tomato water and chill. Makes about 2 cups.
Step 3
DO AHEAD: Tomato water can be made 3 days ahead. Keep chilled.
