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+ servings
tomato water
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5 from 6 votes

Summer Tomato Water

Tomato Water tastes like concentrated summer garden in a sip. Use it to make cocktails, flavorful sparkling water, dressings, pasta + more.
Prep Time10 mins
Resting time12 hrs
Course: Appetizer, Drinks, Side Dish
Cuisine: American
Keyword: tomato recipes
Servings: 1 batch
Calories: 125kcal
Author: K.C. Cornwell


  • strainer, cheesecloth or flour sack towels and large bowl


  • 4 large fresh tomatoes or 5-7 medium
  • 1 cucumber
  • 1 teaspoon sea salt


  • 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.


Use the remaining solids for pasta, salsa, soups or smoothies.
Store refrigerated in a sealed container for up to 3 days. Recipe can be doubled.


Calories: 125kcal | Carbohydrates: 26g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 2356mg | Potassium: 1574mg | Fiber: 8g | Sugar: 17g | Vitamin A: 4314IU | Vitamin C: 77mg | Calcium: 91mg | Iron: 2mg