YIELD: ABOUT 2 CUPS
Tomato water, which was trendy way back in the ‘90s, has lots of uses, from a Bloody Mary ingredient to sauce for fish. For the true tomato lover, there’s something to be said for adding a little seltzer and just basking in the tomato aroma and flavor. The salt is used to help draw out the juices from the tomatoes. The yield for this recipe will depend on the juiciness of the tomatoes, so aim for very ripe ones. Don’t toss out the chopped tomatoes when the juices have been extracted. Instead, mix the tomatoes with 1 teaspoon minced garlic, 1 1/2 cups Greek yogurt, 1/2 teaspoon salt, and 1 peeled and chopped cucumber. Purée, and you have a gazpacho.
2 pounds ripe tomatoes, chopped
1 1/2 teaspoons kosher salt
Place a sieve or a colander lined with one layer of cheesecloth in a large pot. Add the chopped tomatoes and salt. Briefly toss to combine. Cover the pot and refrigerate overnight. Remove from the fridge and, using clean hands or wearing gloves, squeeze the tomato pieces to extract more liquid. Then, use a spatula to press the tomato pieces against the strainer to extract as much liquid as possible. (Save the tomato pieces for another use, like making gazpacho). Refrigerate the syrup in a covered container for up to 3 days.
To make Fizzy Tomato Water: Add 1 cup tomato water to a glass. Top with 2 ounces (1/4 cup) seltzer. Garnish with a lemon wedge, if desired.