That's how I ended up with nine pounds of heirloom tomatoes. Having eaten roughly half in salads and as snacks, and having made and frozen a few jars of sauce in previous tomato-happy weeks, I wanted to try something different.

Enter tomato water. I first tried the lovely, aromatic broth on its own at Blue Hill at Stone Barns a few months ago, the very start of the tomato season, but chefs have long used it as a light sauce in fish dishes or a base in clear, refreshing summer soups.

It's one of the easiest things in the world to make, and a few sips of it from a chilled glass will make you feel like it's summertime in your soul. Simply puree a mess of heirloom tomatoes with a few other flavorful veggies, and strain the resulting mixture overnight to extract the essential liquid. The remaining puree makes a great tapenade or pasta sauce. Try this recipe from Blue Hill chef Dan Barber; the Food Network adds a dash of whimsy by serving the dish in martini glasses.