Ingredients

• 650g Beefsteak Tomatoes

• 2 Garlic Cloves (sliced)

• 50g Basil Leave

• 20g Flat-leaf parsley

• 3 Tbsp. White Wine Vinegar

• 1 Tbsp. Kosher Salt

Equipment

• Large bowl

• Fine mesh sieve

• Cheesecloth

• Hand blender or food processor

• Sterilised bottle

Method

• Line the sieve with a clean cheesecloth and set over a large bowl.

• Pulse the tomatoes, garlic, and herbs together with a splash of vinegar and pinch of salt in a food processor until coarsely chopped.

• Transfer the mixture into the cheesecloth lined sieve.

• Cover and chill for at least 12 hours – Do not stir or press on the solids during this time or the tomato water will turn cloudy.

• Discard the solids and store the tomato water in a refrigerated sterile bottle or container.

• Tomato water can be made up to 3 days ahead of use if kept chilled.