Ingredients
SERVINGS: 4--6 Serving(s)
- 3–4 pounds medium tomatoes (about 10 tomatoes)
- Kosher salt, to taste
Preparation
Line a large strainer with several layers of cheesecloth and set over a large bowl. Coarsely chop tomatoes and transfer to a food processor. Add salt to taste and process until smooth. Pour into strainer and let drain overnight in refrigerator.
Recipe courtesy of The Loft 5: theloft5.com
