Tomato Water
Tomato water is a refreshing liquid made by straining ripe tomatoes to extract their pure essence. With a burst of fresh tomato flavour this versatile liquid is great for many different culinary creations, from soups to sauces, or even refreshing drinks.
Equipment
- Blender or Food processor
- Cheese Cloth
- Fine Mesh Strainer
Ingredients
- 4 lbs of ripe tomatoes roughly chopped
- 1-2 tsp salt adjust to taste
Instructions
- Wash the tomatoes thoroughly and cut into quarters.
- Add to a blender or food processor and blend until pureed.
- Put the puree in a container, cover and chill for at least an hour.
- Line a large bowl with cheesecloth (use 3-4 layers of cheese cloth) or set a fine mesh strainer over it.
- Pour the puree into the cheesecloth or strainer, allowing the liquid to drain into the bowl. Let it sit for at least 1-2 hours. (see note #2.)
- After the time has passed, lightly squeeze out any remaining liquid. (don’t squeeze too hard or this will effect the clarity of the liquid)
- Transfer the tomato water to a clean container and refrigerate until ready to use.
- This flavorful bouillon can be served hot or cold.
Notes
- Filtration Tip: Use a cheesecloth for finer filtration, resulting in a clearer tomato water. For easier handling, suspend the cheesecloth by forming a pouch: pull up the sides and tie the top with an elastic or string.
- Storage: Store tomato water in an airtight container in the refrigerator for up to 3 days.
- Serving Ideas: This versatile tomato water is a fantastic addition to pastas, fish, seafood, and more.
Tried this recipe?
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