Re:Tomato water bloody mary
You chop, then puree in a blender ripe tomatoes. Line a fine sieve with cheesecloth, set over a bowl, lightly salt the tomatoes, tossing them, and let sit overnight in the fridge. You end up with a limpid greenish liquid that is the essence of tomatoes. You can make it into a gelee, or use in cocktails or to boost the flavors of a caprese salad. It works pretty good with supermarket tomatoes if you don't have vine ripened.