- 2 to 3 beefsteak tomatoes, coarsely chopped
- Coarse salt
- Fresh basil
Place tomatoes on a large piece of cheesecloth; season with salt and add basil. Wrap tightly, tying a knot and leaving a long tail with the cheesecloth. Tie cheesecloth tail to the center of a dowel or wooden spoon and suspend over the edges of a large container. Transfer to refrigerator and let liquid drain overnight. Transfer tomato water to an airtight container and refrigerate until ready to use.