This recipe is for 6 cups.
4 pounds fresh tomatoes
1½ tablespoons salt
Wash your tomatoes and cut into quarters. Add tomatoes and salt to a food processor and process until coarsely chopped. (Editor’s Note: You can add a clove of garlic, chopped shallot and fresh tender herbs like cilantro, parsley and basil to the food processor for flavored tomato water.)
Line a fine mesh sieve with cheesecloth and set over a deep bowl. Dump pureed tomatoes into the prepared strainer. Cover and chill for 12 hours or overnight. Do not press on the tomato mixture, as the liquid it releases will turn cloudy from the pulp.