Homemade Summer Tomato Water

Begin by chopping the tomatoes into rough chunks – it doesn’t have to be anything neat, as you'll be straining the mixture later. Season with the sea salt and mix it well, the salt helps in extracting the juice from the tomatoes.

Next, transfer these chunks into the cheesecloth or strainer set over a large bowl. Make sure to place it in the fridge, allowing it to stand and drip naturally. Never squeeze the cloth or rush the draining process – patience is key here! It usually takes about 3-5 hours but can even be left overnight for a stronger flavor.

When you check back, you'll discover a clear, lightly tinted liquid in the bowl. That's your tomato water. Make sure to discard the leftover tomato pulp or use it for other recipes, let's not waste good food.

Store your tomato water in an airtight bottle in the fridge. It will keep for around one week and you can use it in various dishes to add that extra tomato kick.