Recipe For Michael Chiarello's Tomato Water Martini

Ingredients

3-4 pounds vine-ripened tomatoes plus 1/2 tomato, cut into 4 wedges
Gray salt and freshly ground pepper
4 fresh mozzarella bocconcini, each 1 inch in diameter
4 cherry tomatoes
8 large fresh basil leaves, cut into very fine chiffonade
1-1/2 teaspoons basil-flavored olive oil (optional)

Equipment: 4 wooden skewers, each 4-5 inches long

Directions

Note: The flavor depends completely on the tomatoes, so make this dish only if you have in-season, ripe tomatoes. Spike the martinis, if you like, with a splash of pepper vodka or grappa.

1. You will need enough tomato water to fill your martini glasses, so measure their capacity (probably something between 5-9 ounces for each glass).
2. Chill the martini glasses in the freezer, if there is room, or refrigerate an hour ahead of serving. (A freezer gives a heavy frost.)
3. Peel, seed, and chop the 3 to 4 pounds of tomatoes. Season lightly with salt and pepper, place in a sieve or coffee filter suspended over a bowl, and refrigerate for several hours. As the tomatoes release their juice, it will fall into the bowl, giving you an almost gin-clear liquid with lots of flavor. Season the tomato water to taste with salt and pepper and refrigerate until very cold. Reserve the tomato pulp for another use.
4. Halve or quarter the bocconcini if they are larger than 1 inch in diameter. Thread a tomato wedge, a bocconcini, and a cherry tomato onto each of the 4 wooden skewers. Season with salt and pepper and drizzle with basil oil, if desired.
5. Working quickly, divide the tomato liquid among the chilled martini glasses. Balance the skewers on top of the glasses, then sprinkle the basil chiffonade over the skewers. Serve immediately with a drizzle of basil oil.

Serves 4.

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