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Step 1: Roughly cut the tomatoes into large dice.
Step 2: Place the tomatoes, salt, Verjuice and caster sugar into a food processor and blend until smooth. Add sugar if tomatoes are not ripe enough.
Step 3: Line a large sieve with muslin cloth or a clean muslin cloth and place it over a 1 litre bowl of jug. Pour the tomato mixture into the sieve, bring the ends up and tie them with some cooking twine.
Step 4: Place into the fridge and allow to hang over night, the following day you should have approximately ½ litre of tomato water.
Step 5: To serve, tie together a sprig of thyme and lemon verbena as a tiny bouquet. Warm the tomato water gently and divide between six serving cups / bowls and place a bouquet in to each serve.