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Tomato water
Makes 150ml Sauces and accompaniments
Ingredients
- tomatoes
Method
This is a wonderful by-product of making the passata (above). After draining the cooked tomatoes to obtain the water, either drink as it is, or to make a clear jelly, pass once more through a fine sieve lined with strong, good quality kitchen paper. To make the jelly, use leaf gelatin and follow the packet instructions. Float tiny tomatoes in the jelly as it sets along with borage flowers.
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