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Tomato Water 🍅💧This Was Such A Fun Experiment

Tomato Water 🍅💧This Was Such A Fun Experiment! Tomato Water Is Often Referred To As “Liquid Msg” Because Of Its Salty, Umami Flavor, And It’s An Easy Way To Add A Big Flavor Boost To Dressings, Cocktails, Sauces & More! Here’s How To Do It: Dice 2 3 Large Heirloom Or Beefsteak Tomatoes And Move To A Parchment Lined Sheet Pan. Freeze Overnight. Once Frozen, Add The Tomatoes To A Large Mesh Sieve Or A Cheese Cloth Lined Colander Set Atop A Large Bowl. You Want The Bottom Of The Sieve Or Colander To Be About 1 2 Inches Above The Bottom Of The Bowl, So The Thawing Tomatoes Aren’t Re Absorbing Liquid. Let The Tomatoes Thaw Out For 8 12 Hours In The Refrigerator, Or Until Completely Defrosted. Strain The Tomato Water By Passing It Through A Cheese Cloth Or A Paper Towel. Keep It Stored In The Fridge For A Few Days (~3 Days). For Long Term Storage, Freeze It In Ice Cube Trays! Then You Can Just Defrost One Cube At A Time. Add A Splash To Cocktails (Tomato Martini Or Bloody Mary), Salad Dressings, Or Pasta Sauces For An Extra Boost Of Flavor. We Save The Tomatoes And Dry Them Out In The Oven/Dehydrator For Homemade Sun Dried Tomatoes! Alternatively, You Can Save The Tomato Pulp And Add It To Sauces, Soups, Etc.

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