Posted on 14 February 2012 by

Clean Eating with Overripe Tomatoes

By Mindy McIntosh-Shetter

The other day I was at the gym and discovered a simple idea.

This idea was so simple I thought, “Why has know one thought of that before?”

The concept was clean eating.

This idea did not include preservatives, fast food or food artificially colored but instead consisted of home cooking. As I continued to look through the magazine, I thought about a dish my husband made with water from the “love apple.”

This water was ruby red in color and was created from several tomatoes that I felt needed to go to the compost. My husband was like noooooooo these tomatoes are perfect. My response to this was perfect for what. What can you do with very overly ripe tomatoes and he responded with two words. Tomato water.

He began the process of making his tomato water by washing the tomatoes off. I am very particular with this step even though I grew the tomatoes. All sorts of things happen in nature and they need to be washed off. Next, he cut the tomatoes into quarters and placed them in a square of cheesecloth.

He then sprinkled sea salt over the tomatoes and hung the cheesecloth bag over the sink. Below the bag, he placed a ceramic bowl and then let the bag sit for several hours. As a matter of fact, we went out and worked in the garden while the bag of tomatoes hung.

The day continued as the morning sun turned into the midday sun and then begin to sit before my husband felt the tomato water was ready. When we went in for the night, he began to prepare our evening meal.

As I joked with him, this meal was a peasants delight with a touch of gourmet thrown in. Since there was so much tomato water, he decided to use it as a poaching medium and as a sauce. He poached our salmon in the tomato water and topped the fish with a drizzle of tomato water infused with fresh herbs.

He continued with this theme not only in the main dish but also in our drinks. He created a lemonade/tomato water drink that was very refreshing and tied in flawlessly with the fish dish. As my contribution, I created a salad made of microgreens, nasturtiums, and Parmesan cheese. To top the salad, my husband made a dressing that incorporated tomato water, a little olive oil and vinegar.

While one may think that using this much tomato water is overdoing it, I promise you once you make it, you will not want to waste one drop.

So if you have so overripe tomatoes sitting around, give tomato water a try. It is simple to make and very versatile in its uses.

Until we blog again, may the water of the “love apple” grace your dinner table with a ruby red delight.

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