Tomato Water
Take your tomatoes and squeeze them dry! If tomato juice had a fancy cousin, it would be tomato water, a pulp-free, pale pink liquid that tastes like tomatoes distilled and offers a super-hit of flavor.
Photography by Christopher Testani
Recipe by Janet Taylor McCracken
Ingredients
- 2 lb. ripe tomatoes
Preparation
Puree 2 lb. ripe tomatoes in a blender. Pour into a colander lined with cheesecloth set over a large bowl. Cover; refrigerate overnight. Discard the pulp; stash the water in the fridge..
Now what? Shake it into a Tomato-tini, drizzle it over cooked chicken, use it as a poaching liquid for seafood or tun it into Tomato-Basil Granita with Vanilla Ice Cream.
