Recently I got a box of these….
they weren’t that great raw so I turned half of them into this…
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
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….
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.