Tomato Water

• 4 medium beefsteak tomatoes, cut into large chunks
• Pulp from making tomato “petals”
• 1 clove garlic

Chop tomatoes (with the pulp left over from making tomato petals) and garlic in a food processor. Place a fine mesh sieve in a large bowl, and line with cheesecloth. Place chopped tomatoes and garlic in the cheesecloth-lined sieve, and allow to drain, refrigerated, overnight.

Reserve the collected liquid and discard the solids.