Cut and crush the tomatoes

• Cut the tomatoes into pieces and place them in a large container.
• Crush them into a coarse purée.

Ferment at room temperature

• Let the crushed tomatoes ferment at room temperature, stirring regularly.
• The next day, the tomatoes will have fermented, making it easy to separate the skin from the pulp.

Remove skins and seeds

• Run the pulp through a food mill to remove the skins and seeds.

Drain the pulp

• Pour the pulp into a cloth and let it drain, collecting the tomato water.

Press the pulp

• Press it between two boards with a weight on top.

Salt the concentrate

• Salt the drained pulp with 10% of its weight in salt.

Make the tomato soda

• Mix a little sugar into the collected tomato water until pleasantly sweet.
• Pour it into lemonade bottles designed to withstand pressure, monitoring regularly.
• As soon as it makes a pop upon opening, put it in the fridge immediately.