Anyone ever heard of or made tomato water?

then straining it overnight (12 hrs) without pressing on the solids or the water will become cloudy.

It sounds heavenly.

Here's how I make it: cut up or crumble about 4 oz of fresh feta into the bottom of a bowl. Chop 4 or 5 fresh, medium-size tomatoes into eighths, or other bite-size pieces, and place on top of the feta. Cut a cucumber (skinned if you like) into similar size bites. Do the same with half a red onion. Now sprinkle with about 1-1+1/2 t of salt, and 1-1+1/2 t of oregano mix gently, and leave to stand for at least half an hour -- even a couple of hours. The salt draws out the moisture, which combines with the feta to make a creamy white "dressing". Add kalamata olives if you like, stir, and serve.

Not all tomatoes work equally well. I found Romas didn't have enough juice.

PAYWALL -- https://www.washingtonpost.com/recipes/salmon-in-tomato-water/13524/

This may be the recipe I saw a celebrity chef prepare on late night TV years ago -- it involved a salmon steak with sesame seeds on one side, sauteed in almond oil, and served in tomato water. Don't know how close this recipe is to that.

And pay WaPo whatever the fee is. Honestly it's more about the hassle of signing up. LOL

The feta kind of throws me but love all the other flavors

line a large colander with cheesecloth and set it over a bowl. Chop super-ripe tomatoes, toss them with a little salt, then set them in the cloth-lined colander.

Never made it, just read it.

of ripe tomatoes and spend the whole day making sauce tomato water and salsa. Of course if you open my freezer it's like a avalanche it's so stuffed LOL

salted and/or otherwise flavored tomatoes give off. I've read but not tried an easy method that involves freezing ripe tomatoes first; as they defrost in a strainer the liquid is supposed to run out pretty clear without a lot of fuss.

My favorite use from any chopped tomato is cook's treat , and I also often use it in a dressing for our salad. Splash of lemon or some kind of vinegar and oil. It's not what your chef does, but I've been known to sprinkle in a flavoring we like, like a steak spice mix.

But for the most part the closest I get to making more tomato water for a dish is from what I pour off from something like pico de gallo in the summer; 2 or 3 chopped ripe tomatoes' worth puts off enough wonderful, spicy liquid to serve as cool puddles of broth for seafood or seafood, and maybe some lightly steamed veggies, for the two of us.