more tomatoes than you can poke a proverbial stick at

Recently I got a box of these….


they weren’t that great raw so I turned half of them into this…

tomato sauce1


to freeze for later….

Fresh Tomato Sauce recipe here, I added 2 tbsp shredded fresh basil to this version.

……and for the rest I did this

Tomato Water

I had it once,  served as an amuse bouche, at Blue Hill, in the West Village,  a tiny shooter of the the most intense tomato flavor I have ever tasted and I have been obsessing about making it ever since.

4 lbs fresh tomatoes about 10 medium or 6 large

3 tsp kosher salt


Rinse tomatoes under cold water, rough chop, blend until smooth in food processor.  Line sieve with double layer cheesecloth, pour tomatoes into center of cloth.  Gather up sides carefully, tie neck of cheesecloth securely and attach to wooden spoon so it will suspend over pot to catch juice, like so….

tomato water

leave overnight in fridge, to collect refreshing tomato water to serve as a cold consomme, base for gazpacho, virgin mary over ice… to name a few.


  1. VigneronRowland
    Posted July 10, 2009 at 8:16 pm | Permalink

    ahhem! where them tomatos come from?

    • VigneronRowland
      Posted July 10, 2009 at 8:17 pm | Permalink

      They look like Wilklow’s. Am I right? Which market?

      • VigneronRowland
        Posted July 10, 2009 at 8:18 pm | Permalink

        no actually that box look wrong for Wilklow’s …

      • thecatskillkiwi
        Posted July 11, 2009 at 12:13 am | Permalink

        no not wilklow’s they came from a california company.

  2. Gabriel
    Posted July 10, 2009 at 9:15 pm | Permalink

    When you harvest really juicy heirlooms, sometimes the water content is too much for a salad. I chop them, salt them, let them sit for a while and drain them. The water is delicious and freezes well. Then you’ve got the diced tomatoes to throw in your salad without making it soggy.

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