TOMATO WATER
2 lbs fresh tomatoes
2 tsp kosher salt
Using a food processor or blender, pulse tomatoes just until they have broken. Line fine-mesh sieve with cheesecloth and place over a large bowl. Add tomatoes and their juices into cheesecloth and gather cheesecloth above it and tie off (so it is contained). Put in the refrigerator overnight. Do not squeeze the cheesecloth….it will cloud the tomato water.
BASIL OIL
2 cups basil
2 cup extra virgin olive oil
salt
Boil basil for 10 seconds and remove to an ice bath. Drain well and place on paper towels to remove excess water. Place in food processor or blender. Slowly pour in olive oil while food processor is running. Add a dash of salt. Let mixture sit for an hour. Place a fine-mesh sieve over a bowl to separate oil from basil leaves and gently press the solids to extract oil.
SOUS VIDE POACHED SHRIMP
1/2 lb raw shrimp, shells removed
1 tsp garlic
1/4 cup olive oil
salt and pepper
Place all ingredients into a vacuum seal bag. Set sous vide machine to 130F. Submerge and cook for 15 minutes. Let cool and refrigerate until serving.