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Tomato Water

Use to make Maialino chef Nick Anderer's Herb Panzanella with Tomatoes and Husk Cherries.

  • Yield: Makes 2/3 cup
Tomato Water

Source: The Martha Stewart Show, September 2010


  • 2 to 3 beefsteak tomatoes, coarsely chopped
  • Coarse salt
  • Fresh basil


  1. 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.

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