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Tomato Essence

  • Prep:
  • Total Time:
  • Yield: Makes 1 to 2 cups

Source: Martha Stewart Living, July 2013


  • 1 pound very ripe tomatoes, cored and quartered, or tomato scraps
  • Coarse salt


  1. Puree tomatoes and 1/4 teaspoon salt in a blender until smooth, about 1 minute. Line a colander with 4 layers of dampened cheesecloth and set over a deep pot. Pour tomato puree into colander, cover with plastic wrap, and refrigerate, stirring occasionally, until 1 to 2 cups tomato water have dripped into pot, about 1 day. Season with salt, if desired.

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