Though this pale-orange liquid may not look terribly impressive, its flavor is the very essence of tomato. In addition to using it as a base for soup, we treat it almost like lemon juice, adding a dash here and there to any of our summer recipes that call for a little extra zest.

　　

Ingredients

Makes about 6 cups

　　4 pounds vine-ripened red tomatoes (about 10 medium)

　　1 1/2 tablespoons coarse salt

　　two 18-inch-square pieces cheesecloth

　　

Step 1

Rinse tomatoes well under running water and quarter. In a food processor purée tomatoes with salt until smooth. Line a large sieve set over a tall nonreactive kettle with cheesecloth and carefully pour tomato purée into center of cheesecloth. Gather sides of cheesecloth up over purée to form a large sack and, without squeezing purée, 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.

　　

Step 2

Without squeezing sack, discard it and its contents and transfer tomato water to a bowl. Tomato water keeps, covered and chilled, 4 days.