I Love Tomato Water

Tomato water has an intense, summery tomato flavour and with a piece of Melba toast makes a lovely, light appetiser. UK chef Gary Rhodes uses a similar concoction as the basis of his famous White Tomato Soup. Use it as stock for vegetarian risotto or mix it with vodka for an contemporary version of a Bloody Mary.  

Ripe tomatoes (one large tomato will probably yield one very small serve of tomato water – I recommend you make up more than you need. It’s unlikely you won’t be able to finish it. It keeps for about 3 or 4 days in the fridge.)

1 teaspoon caster sugar for every 400 grams of tomatoes

Salt and pepper to season

1.      Chop the tomatoes roughly and mix with the sugar, salt and pepper.

2.      Line a large sieve with cheesecloth and set it over a bowl (plastic or glass is best). Pour the tomatoes into the centre of the fabric.

3.      Strain the tomatoes, without pressing or squeezing, for at least 8 hours or overnight. If you squeeze your puree the tomato water will become cloudy. If you want to have an even clearer liquid, strain it again. And again, and again ...

4.      Serve in small glasses, at room temperature. (Some people serve it chilled, but the intensity of the flavour diminishes with cold.)

This is the most basic version of the recipe You can add other veggies, try onions and fennel. Or mix it up with white wine. The salt helps draw the moisture out, but don’t use too much or you’ll end up with a salty liquid. Leave out the pepper and the sugar if you wish. The sugar helps balance the acidity of the tomatoes. 

Some kitchen shops sell straining bags for jams which work really well for this and are easier to handle than cheesecloth or muslin. I use one that I bought at Lakeland in the UK. And don’t be tempted to hurry up the process by squeezing, poking or prodding. The result won’t look as good, although it will probably still taste okay.