Tomato Water

  • Yield:500 milliliters
  • Time:
    8 hrs, 21 mins show details

This recipe produces a relatively high yield of tomato water due to the puree-ing and up to three strainings. The resulting flavor is very light but undoubtedly of tomatoes.

Tags: light, component

Ingredients

  • 1 kilogram
    tomatoes, must be sweet and very ripe, stems removed
  • 3 grams
    salt
  • 5 grams
    sugar
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Equipment

  • strainer
  • cheesecloth
  • large mixing bowl, multiple if possible

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Preparation

  1. 3 mins

    Place the tomatoes in a food processor and process for about a minute.

  2. The tomatoes should look like this after being processed.

    The tomatoes should look like this after being processed.

  3. 5 mins

    STRAIN 1
    Pour the processed tomatoes in a strainer over a large mixing bowl and push it through with a ladle (a ladle will work much better than a spoon) until the remaining pulp is somewhat dry.

    You can keep the leftover pulp for another use if desired. I use it as the basis of impromptu relish, or I'll dehydrate it and grind it to make tomato powder.

  4. Pushing with ladle 1

    Pushing with ladle 1

  5. Pushing with ladle 2

    Pushing with ladle 2

  6. Pushing with ladle 3 — when you reach this level of extraction, you're done.

    Pushing with ladle 3 — when you reach this level of extraction, you're done.

  7. The strained liquid should look like this.

    The strained liquid should look like this.

  8. 5 mins

    STRAIN 2
    Line a separate strainer with cheesecloth and place it on top of another large mixing bowl. Pour the strained liquid in, and cover with plastic wrap. Place the plastic-wrapped mixing bowl in the refrigerator.

  9. I just cover this with plastic wrap and let it sit.

    I just cover this with plastic wrap and let it sit.

  10. 8 hrs

    Leave the tomatoes in the refrigerator for at least 5 hours to strain.

  11. 1 min

    Remove the plastic wrap and strainer filled with tomato pulp.

    You can use the remaining pulp for another purpose if desired. I find it very good for making tomato sauce.

  12. 5 mins

    optional

    STRAIN 3
    If the tomato water is not crystal clear, strain the water through a strainer lined with cheesecloth once again. Use multiple layers of cheesecloth if needed to produce a very fine filtration.

  13. This is not clear enough and needs to be filtered once more.

    This is not clear enough and needs to be filtered once more.

  14. It should be this clear when fully filtered.

    It should be this clear when fully filtered.

  15. 2 mins

    Stir in the sugar and salt. Once the salt and sugar dissolve, place the tomato water in a container and refrigerate until used.

Notes

The end result will only last for a few days in the refrigerator. If you heat this water, it won't be as good.

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