Cherry tomato juice

Ingredients

• 250 g ripe cherry tomatoes
• 40 ml cold water
• 1 tsp lemon juice
• Pinch of sea salt
• Pinch of freshly ground black pepper
• ¼ tsp sugar (optional)
• 1 spring onion, finely sliced

Method

1. Wash the cherry tomatoes thoroughly and remove any stems and place them in water in a small saucepan. Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until the tomatoes soften and begin to break down.
2. Pour the mixture through a fine sieve, pressing gently with the back of a spoon to extract the juice. Discard the skins and seeds.
3. Stir in the lemon juice, salt, pepper, and sugar (if using). Taste and adjust seasoning as required.
4. Allow to cool, then refrigerate until chilled.
5. Pour into a glass and garnish with finely sliced spring onion and a sprinkle of cracked black pepper.

Tip: Why not turn this into a Bloody Mary? Just add; Vodka, Worcestershire Sauce, Tabasco and some celery salt.