Tomato water turns your surplus tomatoes into cocktails, dressings and sauces.
If you haven’t heard of tomato water yet, then welcome to the trend. I had no idea I would become the person who strains her homegrown heirloom tomatoes into lightly tinted liquid gold, let alone someone who invites the neighbors over to my porch for tomato-tastic martinis, but here we are.
Tomato water is the most brilliant way to use up all those extra tomatoes that keep multiplying in your garden and on your kitchen counter. It’s light, fragrant and fancy enough to impress your friends, yet takes barely any effort. Best of all, it’s a clever way to reduce kitchen waste by using the pulp for sauces or salsas.
What is tomato water?
Tomato water is simply what you get when you crush or puree tomatoes and let them drain. What it isn’t, however, is tomato juice, which is thick, seasoned and pulpy. It’s also not tomato sauce, which is cooked and concentrated. Tomato water is clear-ish with a faint red tint, but somehow not pink. It’s light and refreshing, with the pure essence of tomato flavor and a whisper of umami. I use it anywhere I want a subtle but clean tomato note that plays beautifully with herbs, citrus and booze.
The best type of tomatoes for making tomato water are super-ripe, deep in color and juicy. Heirloom tomatoes are my go-to choice due to their rich flavor, vibrant color, high water content and balanced sweetness. More petite tomatoes can do in a pinch, but go for the ones with the deepest hue and most time on the vine.
How to Make Tomato Water
This recipe yields about 1-1/2 cups of tomato water.
Ingredients
- 3 large heirloom tomatoes (about 2 pounds), quartered
- 1 teaspoon sea salt
Directions
Step 1: Blend the tomatoes
Put the quartered tomatoes into a blender or food processor. Puree until smooth.
Editor’s Tip: Using the juiciest bits brings the most flavor. Leave out any hard or lighter colored parts of the tomato.
Step 2: Strain the pulp
Pour the puree into a fine mesh strainer or a cheesecloth-lined colander set over a bowl. Let it sit in the fridge for at least an hour (or even overnight if you want every last drop) while the water drips down.
Step 3: Collect the tomato water
Once drained, transfer the clear tomato water into a clean jar or bowl. Don’t throw out the remaining pulp, we have plenty of uses for it!
Editor’s Tip: Patience is key. Avoid pressing the pulp too hard while it drains if you want your tomato water to remain clear. Let gravity do the work.
How to Use Tomato Water
- Add a spirit: The tomato water martini is the savory sip of the summer! With a splash of gin or vodka and the complex umami and sweetness of the tomato water, you have a refreshing cocktail the whole neighborhood will want to try. Shake it up with a few ice cubes and serve, or add a dash of lemon, a splash of dry vermouth, or even a few drops of hot sauce to make it your own.
- Bring on the bubbles: A summer spritz is always in fashion. Whether you are keeping it spirit-free and adding a splash of tomato water to sparkling water or enhancing your Prosecco with some garden freshness, bubbles make everything better.
- Whip up a salad dressing: Whisk together tomato water, olive oil, a splash of vinegar, and perhaps some minced shallot for a delicate vinaigrette. Even tossing tomato water with fresh garden greens will do.
- Use it to season and sauce: Drizzle tomato water over grilled fish or seafood as a light, savory sauce, or reduce it slightly for a more concentrated punch of flavor. I love to add it to the mignonette sauce when I’m eating oysters.
Tomato Water Tips
What can be made from the leftover tomato pulp?
Don’t even think about tossing it; that leftover pulp is pure gold. Use it to make a quick tomato sauce for pasta, simmer it into a salsa with peppers, onions and cilantro, or cook it down into a spreadable tomato paste. You can even freeze it for later.
How do you store tomato water?
Store tomato water in the fridge in a sealed jar for up to three days. You can freeze it in ice cube trays for longer storage, but it may lose some flavor.
How can you make clear tomato water?
For the clearest tomato water, use a double layer of cheesecloth and let it drain slowly without squeezing. If it still has a light tint, strain it one more time. For a more concentrated flavor, simmer for a couple of minutes. The reduced liquid will be very tomato-forward.
