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This flavor-packed tomato water is what sets our Tomato-and-Mango Salad apart.

Martha Stewart Living, July 2013

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Recipe Summary test

prep:
10 mins
total:
1 day
Yield:
Makes 1 to 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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