Rinse tomatoes well under running water and quarter. In a food processor puree tomatoes with salt until smooth. Line a large sieve set over a tall nonreactive kettle with cheesecloth and carefully pour tomato puree into center of cheesecloth. Gather sides of cheesecloth up over puree to form a large sack and, without squeezing puree, gently gather together upper thirds of cheesecloth to form a neck. Carefully tie neck securely with kitchen string. Tie sack to a wooden spoon longer than diameter of kettle and remove sieve. Put spoon across top of kettle, suspending sack inside kettle and leaving enough room underneath sack so that it will not sit in tomato water that accumulates. Let sack hang in refrigerator at least 8 hours. Without squeezing sack, discard it and its contents and transfer tomato water to a bowl. Tomato water keeps, covered and chilled, 4 days. Yield: about 6 cups Recipe by: COOKING LIVE SHOW #CL9188
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1828g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 5232.3mg||180 %|
|Potassium 1.1mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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