Tomato Water? If you haven't heard of it, I don't blame you. But once you try it, you'll wonder why you've gone this long without it.
That is, assuming you like the flavor of fresh tomatoes. Which I do.
So, what is Tomato Water exactly?
It's the flavorful, fragrant liquid that releases from ripe tomatoes when they're cut. So, the stuff that ends up all over your cutting board when you're slicing tomatoes. Which is such a waste really, because it has SO much flavor. So, I save it, and I make a ton of delicious things with it. It takes a little time sitting in the fridge, but other than the waiting, it's completely easy.
Supplies:
You need: a fine mesh (or similar) strainer & a large bowl it can sit on, plus either cheesecloth or a clean flour sack towel. I use cheesecloth for this because I always have it, but a single layer of a flour sack towel works just about the same. You also need a spot in your fridge that the bowl will fit in.
How to Make Tomato Water:
Pop 4 large tomatoes (or 5-7 medium ones) in your blender or food processor. You don't have to core them or anything, just make sure they are clean. (Unless you need to cut them in half to get them close enough to the blade.) I add one cucumber, because I it think it really enhances the flavor. If you don't have a cucumber or don't like them, skip it and add another tomato.
Sprinkle 1 teaspoon of sea salt in there too, for flavor and to help the tomatoes release their juice. Process until you're somewhere between finely chopped and pulp. Position the strainer over the bowl, line the strainer with the cheesecloth or towel, and pour the tomato mixture in the strainer.
Then put the whole thing in the fridge overnight. Resist the urge to mess with it.
The next day, you'll have a bowl of lovely Tomato Water. You'll also have a strainer full of remaining tomato + cucumber solids that are still usable and delicious. I add them to soups, stews, make salsa, or toss them on the stove with some olive oil, garlic & fresh basil for a fabulous quick pasta sauce.
Carefully pour the water into a glass jar or lidded container, and store covered in the fridge for up to 3 days. The color of the finished product will depend on what variety of tomatoes you use.
Now you're ready to use it:
My favorite application for Tomato Water is, by far, the Farmers Market cocktail. It's like a wine-based Bloody Mary, and it might be my favorite libation ever. You can also use the water to make a more traditional Bloody Mary with vodka, use it in vinaigrette + salad dressing for knockout flavor, or use it in place of vegetable stock. You can make Tomato Sorbet. You can even drink it by itself, which is what I often do. Sometimes with a little ice and a squeeze of lemon or a splash of club soda. Sometimes straight - no chaser.
You can double this recipe if you have a bowl + strainer big enough. You can add fresh herbs or peppers or even an onion. It's your tomato goodness, after all. Once you try it, I'm pretty sure you'll be making it again.
Make a Farmers Market wine cocktail next!
OK, you made the water. Now it's on to the Farmers Market. You're gonna love this one, and so will everyone else.
Summer Tomato Water
Equipment
- strainer, cheesecloth or flour sack towels and large bowl
Ingredients
- 4 large fresh tomatoes or 5-7 medium
- 1 cucumber
- 1 teaspoon sea salt
Instructions
- Set a fine-mesh strainer over a large bowl, and line the strainer with cheesecloth (or a clean flour sack towel). Add the tomato water ingredients to a blender or food processor, and pulse until pulpy or finely chopped. (You may need to cut the tomatoes or cucumber in large chunks to get it next to the blade. If you do, make sure to pour any extra juice in with them!)
- Pour the mixture into the prepared strainer, and refrigerate for at least 8 hours, or up to a day.
- Tip: for clear tomato water, don’t press or stir the pulp.
- Discard the solids, and keep in a sealed container in the refrigerator for up to 3 days.
Notes
Nutrition
Photos: Meg van der Kruik
Tomato Vinaigrette: An Easy Salad Dressing To Try Now
Go back to basics with tomato vinaigrette, one of my favorite easy salad dressing recipes. It's fabulous on pasta salad & quinoa too.
Is Tomato Water the same as Clear Tomato Juice?
Yes, tomato water is also known as "clear tomato juice." The liquid in tomatoes is actually clear - red tomato juice comes from blending tomato water and pulp together. Clear tomato juice is thinner than red tomato juice, because it only contains the juice from the fruit, not the pulp.
Frequently Asked Questions about Tomato Water:
Tomato water is a fabulous ingredient for cocktails and drinks. It can also be used in vinaigrette + salad dressings, as a base for summer soups, or even to finish risotto or pasta dishes. Our favorite tomato water cocktail is this Farmers Market wine cocktail.
Since tomato water is all the liquid of the fruit without the seeds, skin or flesh, it tastes purely of fresh tomato. If there is anything that truly tastes like a summer garden, this is it.
Tomato water will last for 3 days if kept refrigerated in a sealed container. It can be frozen for up to 6 months.
Yes. The easiest way to freeze tomato water for future use is to fill ice cube trays with fresh tomato water and freeze until solid, then transfer to a freezer-safe plastic bag. Then you can pull out a few cubes to thaw and use throughout the year.
The tomato pulp left over after making tomato water can be used in soups, sauces, or in pasta. You can blend the pulp with a bit of olive oil in a food processor or blender for easy use.
Carefully pour it into a glass jar or lidded container, and store covered in the fridge for up to 3 days. It can also be frozen.
Clear tomato juice is another term for tomato water, which is really just the juice from the tomato fruit with no pulp. Red tomato juice comes from blending tomato juice and pulp together. To make clear tomato juice, process and salt tomatoes, then allow the juice to drip through a strainer.
Frances Frey says
Is it possible to can tomato water
K.C. Cornwell says
I've never tried to can it Frances! Let me know if you do!
Gin says
The NCHFP says that tomatoes water has very little acid and is not safe to can. But you could freeze it
K.C. Cornwell says
Tomato Water definitely freezes well.
Lisa Chichelli says
Make sure to add some citric acid to the jar when canning it.
Stephen says
Tomato water is best and easiest achieved by simply freezing your fresh tomatoes solid, they take them out them in a seive over a pot and let them thaw out completely for 12-16 hrs. Perfectly clear tomato water and perfect pouches of tomato pulp . That's how I do it at least
Matt says
Thank you.
David Robinson says
I turned my tomato water, using agar-agar, into a tomato gel! Great on a fresh tomato salad. And I also made a vinaigrette dressing with it.... Very summery 🙂
K.C. Cornwell says
That sounds amazing!
David Robinson says
I forgot to say, I dried the pulp in the oven 200f/93c for 1 hr 30mins. I then put the dried tomatoes into a coffee grinder and made a tomato powder. Very intense flavor and has many uses, search the internet for ideas... X
K.C. Cornwell says
That sounds awesome - great idea! I've bought tomato powder before but never made it!
Betsy Oliveira says
I dried the tomato pulp and mixed it with Kosher salt, small grain, and put it in a cleaned, empty spice jar. I use it all the time!
Matt says
@david robinson
Thank you for your contribution…you are clearly working this use of fresh tomatoes at a higher level.
I can’t wait to play with the techniques you shared. Tomato water jello in a salad & dehydrating the pulp. Brilliant.
Once again thank you Mr Robinson.
Kristen says
A super easy way to get tomato water: cut an X in the tomato, blanch 30 seconds, strain then freeze over night. Put frozen tomatoes in a colander over a bowl and you will have an amazing amount of liquid when they've thawed
K.C. Cornwell says
Thanks for sharing that tip!
JB says
Just love tomato water, Thank you! It makes a great amuse bouche in a shot glass between courses.
I am going to do a bit of experimenting and will update later. I think a tiny bit of anchovy mixed in while it sits might work, also will try with a bit of celery, and of course your cucumber idea. Also will try the heated method which is supposedly quicker.
Do the seeds make a difference?
I have used tomato powder before, but that was a chemical mix, the idea, above, of drying in the oven and powdering is genius!
K.C. Cornwell says
I love it too! In my experience, the seeds do not make a difference. Interesting idea with the anchovy.
Brit says
My application will be to make rice, pasta, and ramen broth
K.C. Cornwell says
Those will all be fabulous!
Joseph Carothers says
I am reducing a couple quarts from making salsa and looking for how far to go and what to add. Can I turn it into soup? Should add paste?
K.C. Cornwell says
You don't need to reduce the tomato water at all, you can use it as-is.