The lowdown on tomato water

There’s something so magical about tomatoes. Perhaps it’s how they smell more and more like the sun as they ripen, their pretty yellow blooms signalling the arrival of plump juicy fruit, their fragrant shrubbery (which can also be cooked and enjoyed as a vegetable) or the almost 10000 beautiful varieties that exist, and how we’re exposed to only a sliver of them. In my time I’ve used every part of the tomato: I’ve dried the skins to make spicy tomato salt, I’ve scooped out the seeds to spoon over salads, I’ve juiced them for a liquid hit of vitamin C and folate, and I’ve strained them into a delightfully fresh tomato water.

So, what is “tomato water”?

Tomato water, or tomato consommé, is simply the clarified juice of tomatoes. It’s something a lot of people don’t know they could be using, and once you figure out what it is, you’ll never want to wash away the tomato juice that tends to flood your chopping board in summer ever again. Good enough to drink as is, tomato water has become a deeply hipster thing to have at your disposal, with chefs and bar people using it to make a range of things from refreshing savoury cocktails and clear cold soups to salad dressings. Take this genius tomato margarita by @verygooddrinks, for instance:

 

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The essential flavour of tomato

Making tomato water is as easy as blitzing tomatoes and a generous pinch of salt in a blender until chunky-slash-smooth and straining the result through a muslin cloth placed over a fine mesh sieve over a bowl for a day or so. The result looks pretty much like clear water – but the flavour is amazing. A taste I’d describe as the peak of summer encapsulated; bigger than you could possibly imagine. It’s the very essence of tomatoes. Herby, sweet, floral, green, pure. And don’t get rid of the pulp when the draining step is done. You can pop it in the freezer and use it to make sauce later or stir into soups and stews. We do not waste a thing in this house!

How can I use it?

Tomato water makes a robust, sweet vinaigrette for salads, or you can use it as a cocktail base, or switch it up and make a minimalist, clarified Bloody Mary. Try this très chic recipe for the latter that I found in Vogue

But I’d also drink tomato water as is, ice cold, right out of the fridge. It’s brilliant as a cooking liquid for risotto too. And I’ve very much enjoyed it with a glug of Pienaar & Son’s limited-edition gammon vodka and a few pickle-juice ice cubes.

How long does it keep in the fridge?

Bottle your tomato water or store it in a glass jar and refrigerate for up to three days, although I don’t imagine it would last you that long! Check out my easy recipe for tomato water below.

Tomato water

@patty.plates Tomato Water (AKA Liquid MSG) #flavorbooster #tomato #easyrecipe ♬ original sound - patty.plates

Preparation time: 5 minutes, plus overnight straining

Makes approx 1 cup

Ingredients

4 large tomatoes

Salt, to taste

Method

Quarter the tomatoes and place in a blender with the salt. Blitz until smooth but a little chunky. Place a fine mesh sieve over a bowl and line the sieve with muslin cloth. Pour the tomato purée into the sieve and refrigerate for a few hours, or overnight. Store in a glass jar and use within 3 days.

Find more tomato recipes here