Summer Tomato Water Food
SUMMER TOMATO WATER
When milling tomatoes for Tomato Puree, don't discard the pulp and seeds -- instead, save them to make this tomato water.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 9h
Yield Makes 1 cup
Number Of Ingredients 1
Steps:
- Line a fine-mesh strainer with cheesecloth, and set it over a bowl or a large liquid measure. Add tomato pulp, seeds, and juice and refrigerate for at least 8 hours and up to 1 day. (Tip: For clear liquid, don't stir the pulp.) Tomato water will keep for 3 days in the refrigerator, or it can be frozen and used throughout the year.
TOMATO WATER
Steps:
- Rinse tomatoes well under running water and quarter. In a food processor purée tomatoes with salt until smooth. Line a large sieve set over a tall nonreactive kettle with cheesecloth and carefully pour tomato purée into center of cheesecloth. Gather sides of cheesecloth up over purée to form a large sack and, without squeezing purée, gently gather together upper thirds of cheesecloth to form a neck. Carefully tie neck securely with kitchen string. Tie sack to a wooden spoon longer than diameter of kettle and remove sieve. Put spoon across top of kettle, suspending sack inside kettle and leaving enough room underneath sack so that it will not sit in tomato water that accumulates. Let sack hang in refrigerator at least 8 hours.
- Without squeezing sack, discard it and its contents and transfer tomato water to a bowl. Tomato water keeps, covered and chilled, 4 days.
TOMATO PUREE
Milled tomatoes are the gift that keeps on giving. They're the key to Martha's Simple Marinara, and the scraps make a delicious Summer Tomato Water.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h30m
Yield About 2 1/2 quarts
Number Of Ingredients 2
Steps:
- Blanch: Prepare an ice bath. Bring a pot of water to a boil. Score a shallow X in the bottom of each tomato with a knife, then place in boiling water for about 10 seconds. With a slotted spoon, transfer tomatoes immediately to ice bath.
- Peel: When cool, remove and peel tomatoes by gripping the skin between your thumb and the flat part of a knife blade, starting at the scored X.
- Seed: Quarter tomatoes lengthwise and scrape out seeds with your fingers or a spoon. Reserve seeds and juice for Summer Tomato Water.
- Mill: Pass tomatoes through a food mill fitted with a fine disk, removing pulp as it accumulates. Stir in kosher salt to taste. Portion into jars, leaving 1/2 inch of headspace, and freeze until ready to use, up to 1 year.
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