Pulse a few times on medium to break up the tomato then blend for about 5 more seconds to form a pulpy puree.

Strain the puree through a very fine mesh strainer or a less fine one lined with a double layer of cheesecloth.

Stir it gently a few times as it strains, but do not press.

Strain until it stops dripping on its own, about 15 minutes.

Store in the fridge if not using immediately.

For the Tomato Martini: Pour the tomato vodka, vermouth, salt and white wine vinegar into a cocktail shaker and fill it with ice.

Shake until well chilled, about 20 seconds.

Strain into chilled coupe glass and serve immediately.