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Tomato Tango Water

Ingredients
 2 pt Cherry Tomatos
 1 tbsp Celery Salt
 1 tbsp Black Pepper
 2 fl oz White Balsamic vinegar
Directions
1

Set a cone coffee filter over a large plastic container

2

Add the tomato water ingredients to a blender, and pulse until pulpy or finely chopped.

3

Pour the mixture into the prepared cone Filter, and refrigerate for at least 8 hours, or up to a day.

4

Any remaining color should be settling at the bottom of the container. Filter once more avoiding the sediment and color and bottle.