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Summer Tomato Water

When milling tomatoes for Tomato Puree, don't discard the pulp and seeds -- instead, save them to make this tomato water.

  • Prep:
  • Total Time:
  • Yield: Makes 1 cup

Photography: Marcus Nilsson

Source: Martha Stewart Living, September 2016

Ingredients

Directions

  1. Line a fine-mesh strainer with cheesecloth, and set it over a bowl or a large liquid measure. Add tomato pulp, seeds, and juice and refrigerate for at least 8 hours and up to 1 day. (Tip: For clear liquid, don't stir the pulp.) Tomato water will keep for 3 days in the refrigerator, or it can be frozen and used throughout the year.

Cook's Notes

Packed with concentrated flavor, tomato water captures the essence of this summer fruit, giving dishes from cocktails to soups a sweet boost. Add a splash to a martini for a refreshing twist on the classic. Or freeze it into ice cubes to enhance a Bloody Mary. Pour in a few spoonfuls to perk up a salad dressing or gazpacho.

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