Clear Tomato Broth

15 whole vine-ripened tomatoes

1 teaspoon salt

In a blender, in batches, coarsely chop the tomatoes with the salt.

Place the chopped tomatoes in a large sieve lined with a double layer of damp cheesecloth, set it over a bowl, and let the mixture drain in the refrigerator for 24 hours to collect the liquid. Discard the tomato pulp and reserve the liquid.

Makes 4 cups.

California Grill at Disney’s Contemporary Resort