Todd Thrasher’s Tomato Water Bloody Mary
4 pounds fresh vine-on tomatoes
2 stalks of lemon grass
4 serrano chilis
1 small Bermuda onion
In multiple batches, coarsely chop and puree tomatoes, onion and chilis in a food processor. Add salt to taste. Transfer pulp to a cheesecloth and suspend over a large stockpot. Leave to strain until pulp volume has reduced by two-thirds (about 12 to 24 hours). Makes 1 liter of tomato water.