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Tomato Water

Provided by: Chef David Bouley

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Ingredients

10 fresh medium-large tomatoes, cored
1 oz. or 2 tbs. sea salt

Instructions

Purée the tomatoes and salt in a blender or food processor. Place 2 layers of cheesecloth over a mesh colander set above a bowl, add purée, and leave in the refrigerator overnight to drip. Avoid squeezing. When all liquid has been extracted, discard the tomato skins and refrigerate the tomato water in an airtight container. It will keep approximately 3 days. (Published 2015)
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