Want to maximize your summer tomatoes? Salt them, says Milk Street Director of Education Rosemary Gill. And there's more to it than you might think. Salting tomatoes not only brings out the best flavor, but also makes for the best texture. It does so by separating the flesh from the water, so you end up with firm, concentrated tomato pieces. You also end up with well-seasoned tomato water, which is endlessly versatile in the kitchen. Use it as a dressing, as we do here; as a sauce for grilled steak or fish; or even use it in cocktails. Watch Rosie show you how it’s done and make the most of this brief and wonderful season.
Pati Jinich is on a quest to show people what Mexico looks like and tastes like.