Take your tomatoes and squeeze them dry! If tomato juice had a fancy cousin, it would be tomato water, a pulp-free, pale pink liquid that tastes like tomatoes distilled and offers a super-hit of flavor.

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Credit: Photography by Christopher Testani
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Puree 2 lb. ripe tomatoes in a blender. Pour into a colander lined with cheesecloth set over a large bowl. Cover; refrigerate overnight. Discard the pulp; stash the water in the fridge..

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  • Now what? Shake it into a Tomato-tini, drizzle it over cooked chicken, use it as a poaching liquid for seafood or tun it into Tomato-Basil Granita with Vanilla Ice Cream.

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