Paula Lambert’s San Marzano Tomato Spritzer
Courtesy Paula Lambert
2 oz Tomato Water
Prosecco
Basil
Balsamic Vinegar (for garnish)
Pour 2 oz Tomato Water into a wine glass. Top with chilled Prosecco and ice. Garnish with a few drops of Balsamic Vinegar and 2-3 leaves of lightly bruised basil. Alternatively, use tomato juice from a can of San Marzano Tomatoes lightly sweetened with white sugar.
TOMATO WATER
1.5 pounds ripe tomatoes, quartered (or if using smaller ones, halved or whole)
1 Tbs Kosher salt
Wash and quarter tomatoes. Place in a food processor, add salt and purée.
Place the mixture in a colander that has been lined with several layers of dampened cheesecloth and place over a bowl. Don’t press on the mixture as you don’t want any solids escaping into the liquid. Cover in plastic wrap and let strain in the fridge overnight.
Discard the solids and pour the liquid into a container. Keep refrigerated for up to 4 days.
