SERVES 2
TOMATO WATER IS a surprisingly flavorful and subtle way to enjoy ripe tomatoes. For cooking, I make tomato water by mixing the strained juice with onions and peppers and letting it drip overnight. This simpler version collects the essence of tomatoes. Tomato water is wonderful to cook with as a flavor base for soups and sauces and simmering diced vegetables. But you may just want to drink it! There’s a very exciting revival of locally produced vermouths (a fortified wine) infused with seasonal botanicals, like herbs and spices. A family favorite is produced by my brother-in-law and sister-in-law at Channing Daughters Winery on eastern Long Island.
1 large very ripe tomato, halved
3 tablespoons dry vermouth
3 tablespoons bourbon
1 tablespoon Simple Syrup (here)
1 sliver peeled fresh ginger
3 ice cubes
2 Sun Gold cherry tomatoes, for serving
Squeeze the juice and soft flesh from the tomato into a fine-mesh strainer set over a bowl. Press on the pulpy liquid with the back of a spoon to release as much juice as possible. Combine 3 tablespoons of the resulting tomato water in a cocktail shaker with the vermouth, bourbon, simple syrup, ginger, and ice cubes. Shake well, then pour into 2 small glasses. Cut a slit in each Sun Gold tomato and slip onto each glass.