Tomato Water
Credit: Melanie Acevedo
MAKES ABOUT 6 CUPS
This light, clean flavored liquid is perfect for tomato consomme, tomato parfaits or even blended with vodka for a refreshing cocktail.
5 lbs. very ripe quartered, cored tomatoes
Water
1. Working in batches, put 5 lbs. very ripe quartered, cored tomatoes into bowl of a standing mixer fitted with a paddle. Mix on low speed until tomatoes break down and release juices (or mash in a large bowl with a potato masher).
2. Rinse two clean, large, thin cotton kitchen towels in hot water. Spread one towel over a large glass beaker or nonreactive bowl and ladle half the mashed tomatoes onto towel. Gather opposite ends of towel and tie securely to make a sack. Hang sack from a yardstick or broom handle suspended above beaker or bowl.
3. Repeat with other towel and remaining tomatoes. Sacks will drip clear tomato water for about 4 hours; if red liquid begins to appear, discontinue dripping. (Do not squeeze cloths, or water will cloud.) Transfer tomato water to a nonreactive container, cover, and refrigerate until ready to use. Discard solids.
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