Tomato Water
Serves: 2
Mckayla Mann
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Line a fine-mesh sieve with cheesecloth; set over a large bowl
2
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
3
Transfer mixture to prepared sieve
4
Cover and chill at least 12 hours
5
(Do not stir or press on solids, or tomato water will be cloudy)
6
Discard solids; cover tomato water and chill
7
Makes about 2 cups
8
DO AHEAD: Tomato water can be made 3 days ahead
9
Keep chilled
10
Line a fine-mesh sieve with cheesecloth; set over a large bowl
11
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
12
Transfer mixture to prepared sieve
13
Cover and chill at least 12 hours
14
(Do not stir or press on solids, or tomato water will be cloudy)
15
Discard solids; cover tomato water and chill
16
Makes about 2 cups
17
DO AHEAD: Tomato water can be made 3 days ahead
18
Keep chilled