Tested and Perfected by Food and Wine

Tomato Water

  • SERVINGS: makes 16 ounces
  • MAKE-AHEAD
  1. 4 large beefsteak tomatoes, cut into chunks
  2. 1/2 serrano chile
  3. 1/8 red onion
  4. One 2-inch stalk of lemongrass, coarsely chopped
  5. Large pinch of salt
  6. 2 ounces fresh orange juice
  1. In a food processor, combine the tomatoes, chile, onion, lemongrass and salt; puree until smooth. Pour the puree into a cheesecloth-lined strainer set over a bowl and refrigerate overnight. Discard the pulp. Add the orange juice to the mixture and refrigerate for up to 1 day.