White Wine Tomato Water Reduction
This sauce might sound a little fancy, but don’t let that fool you, it’s incredibly simple and totally worth the extra step. The fresh tomato water gives it this clean, delicate flavour, and when it’s simmered down with a splash of white wine, garlic, and shallots? Oh man. You’ll want to pour it over everything from fish to pasta to roasted veggies. It’s light, elegant, and totally doable, even on a weeknight.
Equipment
- Cheese Cloth
- Fine Mesh Strainer
Ingredients
- 2 lbs ripe tomatoes preferably heirloom or vine-ripened
- 1 cup dry white wine Sauvignon Blanc or Pinot Grigio
- 1 shallot finely chopped
- 2 garlic cloves smashed
- 1 tbsp olive oil
- 1-2 springs fresh thyme optional
- ½ tsp salt to taste
- Freshly cracked black pepper to taste
Instructions
Tomato Water
- Roughly chop the tomatoes.
- Blend in a food processor or blender until puréed.
- Line a fine-mesh strainer with cheesecloth (or a clean kitchen towel) and place it over a bowl.
- Pour the tomato purée into the strainer and let it drain for 1–2 hours (longer for a clearer liquid, see notes).
- Collect the tomato water in the bowl and discard the solids or save them for another use.
The Reduction Sauce
- In a saucepan, heat the olive oil over medium heat.
- Add the shallot and garlic. Sauté until softened and fragrant, about 2 minutes.
- Pour in the white wine and simmer for 3–4 minutes until reduced by half.
- Add the tomato water and thyme sprigs (if using). Simmer gently for 8–10 minutes until slightly thickened and flavors are concentrated.
- Remove the thyme sprigs.
- Season with salt and freshly cracked black pepper to taste.
- Serve immediately as a sauce base, spooned over seafood, or tossed with pasta.
Notes
Tips
- For a richer finish, whisk in a cold pat of butter or a splash of cream just before serving.
- Add a pinch of red pepper flakes for a bit of heat.
- Delicious paired with seared scallops, grilled white fish, or roasted vegetables.
- The drip time for tomato water is typically 1 to 2 hours, but for the clearest, most refined liquid, you can let it drip overnight in the fridge (about 8–12 hours). The longer it drains, the clearer and more concentrated the flavor will be. Just don’t squeeze it, or it’ll turn cloudy.
Tried this recipe?
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