Tomato Water

• 1 1/2 pounds beefsteak tomatoes (about 3)
• 2 chopped medium shallots
• 2 sliced garlic cloves
• 1 cup fresh basil leaves
• 1/4 cup fresh cilantro leaves with tender stems
• 1/4 cup fresh flat-leaf parsley leaves
• 3 tablespoons white wine vinegar
• 1 tablespoon kosher salt

1. Line a fine-mesh sieve with cheesecloth; set over a large bowl. Pulse 1 1/2 pounds beefsteak tomatoes(about 3), 2 chopped medium shallots, 2 sliced garlic cloves, 1 cup fresh basil leaves, 1/4 cup fresh cilantro leaves with tender stems, 1/4 cup fresh flat-leaf parsley leaves, 3 tablespoons white wine vinegar, and 1 tablespoon kosher salt in a food processor until coarsely chopped.
2. Transfer mixture to prepared sieve. Cover and chill at least 12 hours. (Do not stir or press on solids, or tomato water will be cloudy). Discard solids; cover tomato water and chill. Makes about 2 cups.
3. DO AHEAD:

beefsteak tomatoes, shallots, garlic, fresh basil, fresh cilantro, parsley, white wine vinegar, kosher salt

Taken from www.epicurious.com/recipes/food/views/tomato-water-51179180 (may not work)