Infused Tomato Water
Infused tomato water is a refreshing liquid enhanced with herbs, spices and aromatics, offers a burst of flavour perfect for sipping on a hot day or as a versatile base for soups, sauces and cocktails.
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
- ½ cup fresh herbs of choice such as basil, cilantro, parsley, etc.
- 2 cloves garlic minced
Instructions
- Wash the tomatoes thoroughly and cut into quarters.
- Add the tomatoes, herbs, garlic and salt to a blender or food processor and blend until pureed.
- Put the puree in a container, cover and chill for at least an hour. (This will allow the flavors to meld together)
- 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 3.)
- 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
- Optional Add-ins: Consider adding ingredients like chili peppers, onions, cucumbers, citrus, or other whole spices to enhance the flavour of your infused liquid.
- Using Cheesecloth: cheesecloth allows for finer filtration, resulting in a clearer liquid. Using both a fine strainer and cheesecloth together works especially well and makes it easier to suspend the cheesecloth.
- Creating a Pouch with Cheesecloth: Form a pouch by pulling up the sides of the cheesecloth and securing it at the top with an elastic band or string.
- Storage: Store the infused tomato water in an airtight container in the fridge for up to 3 days.
- Uses: This infused tomato water is a versatile and makes a Fanta addition to pasta dishes, fish, seafood, and much more.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife