Food & Cooking Recipes Ingredients Vegetables Tomato Essence Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 24, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 day Yield: 1 to 2 cups This flavor-packed tomato water is what sets our Tomato-and-Mango Salad apart. Ingredients 1 pound very ripe tomatoes, cored and quartered, or tomato scraps Kosher salt Directions 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. Maria Robledo Rate it Print