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.
Save to your Collections
Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.
Review this Recipe
Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!