Plump ruby tomatoes, warm in the summer sun and bursting with juice, picked right off the vine.
Delicious image, isn't it?
This recipe shows you how to harness and concentrate that bright reminder of tomato flavor in a whole new light.
Use it in pasta dishes, drinks, and soups for a visually appealing taste of summer.
As a plus- If you've always wanted to enjoy tomatoes, but fear what lies in the murky depths of your opaque bloody mary / tomato soup, this recipe will soothe your oddly specific tomato-based phobias. Tomato water has nothing to hide from you except the depth of its flavor.
Step 1: What You'll Need
- Ripe tomatoes (the riper they are, the better the flavor)
- 3 layers or so of cheesecloth (or a thin and clean dish towel)
- Large bowl/spoon/strainer
- Pinch of salt
* Aromatics (optional, but tasty)
And of course, you'll need some time.