With our cherry tomatoes still in flux, my husband and I have been hard-pressed to stay on top of the harvest. Our freezer is stocked full of delicious sauce for fresh pasta in the winter, and we always find a way to use them for our dinners. I even take about 30 to work most days as a mid-morning/afternoon snack. No matter how many tomatoes we eat, we always have 2 large bowls on the kitchen table, demanding to be used. So we’ve turned to drinking (the tomatoes).
Let this recipe serve as a guideline for experimenting and creating your own tomato-ade. I used lemon basil, but fresh rosemary could be used in addition or as a substitute. If more lemon juice is desired, add it! More tomato juice? Sure! For the measurement of honey, let the tomatoes be your guide. Since I used sweet cherry tomatoes, not much honey was needed for mine. If using a more tart heirloom variety, more honey may be needed. *In our experimenting, when we found a batch of tomato-ade too “tomato-y” we added a splash of orange juice. Delicious!
Ingredients (serves 4)
15-20 cherry tomatoes
Small handful of lemon basil
3 tablespoons honey
3-4 cups cold, filtered water
Juice of 1 lemon, plus a few lemon slices for garnish
In a food processor, pulse your tomatoes until smooth. Strain the tomato juice through a fine sieve to collect seeds and bits of skin. About 1 cup of tomato juice should be gathered. Set aside.
Next, in a small pot, bring 1 cup of water to a simmer. Remove from the heat and add the honey and lemon basil to the pot. Let the basil steep for 3-4 minutes, before straining and reserving the liquid. The strained basil should appear bruised.
Combine the basil-honey syrup, tomato juice, lemon juice, and cold water in a pitcher. Serve with ice, and garnish with lemon slices.