Mozzarella Martini with Fresh Tomato Consomme
3 - 4 pounds ripe tomatoes, plus 1/2 tomato, cut into 4 wedges
salt and freshly ground pepper
4 fresh mozzarella bocconcini, each 1 inch in diameter
4 cherry tomatoes
About 1-1/2 teaspoons basil-flavored olive oil (optional)
8 large fresh basil leaves, cut into very fine chiffonade
You will need enough tomato water to fill your martini glasses, so measure their capacity, probably something between 5 and 9 ounces.
Chill martini glasses in the freezer, or refrigerate an hour ahead of serving. (A freezer gives a heavy frost.) Peel, seed, and chop 3 to 4 pounds tomatoes. Season lightly with salt and pepper, place in a sieve suspended over a bowl and refrigerate for several hours. As the tomatoes release their juice, it will fall into the bowl, giving you an almost gin-clear liquid with lots of flavor. Season tomato water to taste with salt and pepper and refrigerate until very cold. Reserve tomato pulp for another use.
Halve or quarter the bocconcini if larger than 1 inch in diameter. Thread a tomato wedge, a bocconcini, and a cherry tomato onto each of 4 wooden skewers 4 to 5 inches long. Season with salt and pepper and drizzle with basil oil, if desired. Working quickly, divide tomato liquid among chilled martini glasses. Balance skewers on top of glasses, then sprinkle basil chiffonade over skewers. Serve immediately.
It is impossible to give a specific amount for the tomatoes because how much "water" a tomato releases depends on many factors, including the growing season and the variety.
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