Preparation

• Set a fine-mesh strainer over a large bowl, and line the strainer with cheesecloth.
  Add the tomato water ingredients to a blender or food processor, and pulse until pulpy or finely chopped. (You may need to cut the tomatoes or in large chunks to get it next to the blade. If you do, make sure to pour any extra juice in with them!)
  Pour the mixture into the prepared strainer, and refrigerate for at least 8 hours, or up to a day.
  Tip: for clear tomato water, don’t press or stir the pulp.
  Keep in a sealed container in the refrigerator for up to 3 days.
  
  A favorite application for Tomato Water is, by far, the Farmers Market cocktail. It's like a wine-based Bloody Mary, and it might be my favorite libation ever.
  Mix 5 ounces California Pinot Noir,Gamay, Cinsault, Grenache, Counoise
  with 3 ounces tomato water. Add
  Dash of sea salt, and Ice. Garnish with: tomato + basil + fresh mozzarella on toothpick
  *make a “Spicy Farmers Market” by adding 3 slices of fresh jalapeno or serrano pepper.
  
  
  
  
  how to make tomato water and wine bloody mary
  
  A favorite application for Tomato Water is, by far, the Farmers Market cocktail. It's like a wine-based Bloody Mary, and it might be my favorite libation ever.
  
  
  You can double this recipe if you have a bowl + strainer big enough. You can add fresh herbs or peppers or even an onion. It's your tomato goodness, after all. Once you try it, I'm pretty sure you'll be making it again.
  
  You can also use the water to make a more traditional Bloody Mary with vodka, use it in vinaigrette + salad dressing for knockout flavor, or use it in place of vegetable stock.
  You can make Tomato Sorbet. You can even drink it by itself, which is what I often do. Sometimes with a little ice and a squeeze of lemon or a splash of club soda. Sometimes straight - no chaser.
  
  You can double this recipe if you have a bowl + strainer big enough. You can add fresh herbs or peppers or even an onion. It's your tomato goodness, after all. Once you try it, I'm pretty sure you'll be making it again.
  
  
  NOTES
  Use the remaining solids for pasta, salsa, soups or smoothies.
  Store refrigerated in a sealed container for up to 3 days. Recipe can be doubled.