Fermented Tomato Water

• 800 g plum tomatoes
• 30 g basil
• 50 g

Chop the tomatoes into 2cm dice and put in a large bowl. Add the herbs, shallot, garlic, white wine and salt and leave to marinate for an hour, then pulse in a blender until pulpy but not smooth.

Line a colander with cheesecloth and pour in the tomato mixture. Let it drip slowly through the cloth into a bowl for at least 2 hours. The end result is a clarified clear liquid — to keep it c