| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cklive12 |
1 |
servings |
INGREDIENTS
| 4 |
lb |
Vine-ripened red tomatoes; (about 10 medium) |
| 1 1/2 |
tb |
Kosher salt |
| 2 |
|
Pieces cheesecloth; (18-inch-square) |
INSTRUCTIONS
Rinse tomatoes well under running water and quarter. In a food processor
puree tomatoes with salt until smooth. Line a large sieve set over a tall
nonreactive kettle with cheesecloth and carefully pour tomato puree into
center of cheesecloth. Gather sides of cheesecloth up over puree to form a
large sack and, without squeezing puree, gently gather together upper
thirds of cheesecloth to form a neck. Carefully tie neck securely with
kitchen string. Tie sack to a wooden spoon longer than diameter of kettle
and remove sieve. Put spoon across top of kettle, suspending sack inside
kettle and leaving enough room underneath sack so that it will not sit in
tomato water that accumulates. Let sack hang in refrigerator at least 8
hours.
Without squeezing sack, discard it and its contents and transfer tomato
water to a bowl. Tomato water keeps, covered and chilled, 4 days.
Yield: about 6 cups
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9188
Converted by MM_Buster v2.0l.
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