After seeding 3 lbs of tomatoes for salsa (with a paper cut on my pinky–ouch!) I couldn’t bring myself to throw any bit of those tomatoes away, even the gloppy, slimy seeds. If Julia could make liqueur out of cherry pits, I could make something out of tomato guts. It didn’t take me long to push the goop through a fine-mesh sieve.
The resulting “tomato water” was certainly more watery than commercial tomato juice, but was pleasantly sweet and super refreshing.
From the seeds of three pounds of tomatoes, I only ended up with a scant cup of liquid. Clearly a cocktail was in order. We’ve been loving Hendrick’s Gin over here. It’s a bit more expensive than our usual, but exponentially better.
Into the shaker went 1 part tomato water, 1 part Hendrick’s, and a splash of citrus. We served it in a salt rimmed glass. There’s no clever name for the cocktail, but according to Facebook, the catchy name for the vegetable version of nose-to-tail is “root to shoot.” I’ll take it!