For the tomato water: 2 lbs tomatoes, sliced kosher salt Method: Set tomatoes in a fine mesh strainer lined with cheese cloth. Place strainer over a bowl and sprinkle with kosher salt. Let tomatoes sit for about an hour. Press down on tomatoes to help release the juice. You could use the leftover tomatoes in a sauce or soup. For the Bloody Mary: Tomato Water (you should have a little more than a cup) 2 Tablespoons reserved tomato pulp, chopped 1/3 cup chilled vodka Juice of one orange Juice of half a lemon Juice of half a lime 1 garlic clove, mined 1/2 jalapeno, minced freshly ground black pepper Combine all ingredients in a large cocktail shaker or pitcher. Serve over ice with garnishes of choice.