Tomato Water
Tomato Water
Ingredients
- 2 heirloom or beefsteak tomatoes, large
Instructions
- 1
Dice the large heirloom or beefsteak tomatoes into roughly 1-inch pieces.
⏱️ 5 min
- 2
Spread the diced tomatoes in a single layer onto a parchment-lined sheet pan.
⏱️ 5 min
- 3
Place the sheet pan with the tomatoes into the freezer and freeze overnight, or until completely solid. This step is crucial for breaking down the tomato cells to release their liquid.
⏱️ 480 min
- 4
Once the tomatoes are completely frozen, transfer them to a large mesh sieve or a colander lined with cheesecloth. Set this sieve or colander over a large bowl, ensuring there is about 1 to 2 inches of space between the bottom of the sieve/colander and the bottom of the bowl. This prevents the thawing tomatoes from re-absorbing the released liquid.
⏱️ 5 min
- 5
Place the bowl with the sieve/colander and frozen tomatoes into the refrigerator. Allow the tomatoes to thaw slowly for 8 to 12 hours, or until they are completely defrosted and have released all their liquid into the bowl below.
⏱️ 720 min
- 6
For a clearer tomato water, strain the collected liquid again by passing it through a fine-mesh sieve lined with a fresh piece of cheesecloth or a paper towel. This will remove any remaining small solids.
⏱️ 5 min
- 7
Your tomato water is now ready to use. Store it in an airtight container in the refrigerator for up to 3 days. For longer storage, pour the tomato water into ice cube trays and freeze. Once frozen, transfer the cubes to a freezer-safe bag or container and use as needed.
- 8
The leftover tomato pulp can be used to make sun-dried tomatoes by drying it in an oven or dehydrator, or it can be added to sauces and soups for extra flavor.
Kitchen Tools
Nutrition Facts (per serving)
Tomato Water
- 2 heirloom or beefsteak tomatoes, large
Instructions
- 1
Dice the large heirloom or beefsteak tomatoes into roughly 1-inch pieces.
⏱️ 5 min - 2
Spread the diced tomatoes in a single layer onto a parchment-lined sheet pan.
⏱️ 5 min - 3
Place the sheet pan with the tomatoes into the freezer and freeze overnight, or until completely solid. This step is crucial for breaking down the tomato cells to release their liquid.
⏱️ 480 min - 4
Once the tomatoes are completely frozen, transfer them to a large mesh sieve or a colander lined with cheesecloth. Set this sieve or colander over a large bowl, ensuring there is about 1 to 2 inches of space between the bottom of the sieve/colander and the bottom of the bowl. This prevents the thawing tomatoes from re-absorbing the released liquid.
⏱️ 5 min - 5
Place the bowl with the sieve/colander and frozen tomatoes into the refrigerator. Allow the tomatoes to thaw slowly for 8 to 12 hours, or until they are completely defrosted and have released all their liquid into the bowl below.
⏱️ 720 min - 6
For a clearer tomato water, strain the collected liquid again by passing it through a fine-mesh sieve lined with a fresh piece of cheesecloth or a paper towel. This will remove any remaining small solids.
⏱️ 5 min - 7
Your tomato water is now ready to use. Store it in an airtight container in the refrigerator for up to 3 days. For longer storage, pour the tomato water into ice cube trays and freeze. Once frozen, transfer the cubes to a freezer-safe bag or container and use as needed.
- 8
The leftover tomato pulp can be used to make sun-dried tomatoes by drying it in an oven or dehydrator, or it can be added to sauces and soups for extra flavor.