Tomato water sounds fancy, but it’s surprisingly simple and incredibly refreshing. It’s the pure, delicate essence of ripe tomatoes, chilled and seasoned with good sea salt and fresh basil. Think of it as a summer sip that tastes like sunshine without the heaviness of a traditional juice.
It’s perfect as a starter, a light palate cleanser, or a drinkable appetizer for warm evenings. If you love the taste of tomatoes at their peak, this is your kind of recipe.
What Makes This Tomato Water Recipe So Good
- Pure flavor: This recipe captures the clean, sweet-tart essence of ripe tomatoes without pulp or seeds.
- Minimal ingredients: All you need are tomatoes, salt, basil, and a few pantry staples. The flavor comes from great produce.
- Refreshing and versatile: Serve as a chilled sip, a delicate soup, or even a cocktail base.
- Make-ahead friendly: Tomato water gets better after a short rest in the fridge, making it perfect for entertaining.
- Light but satisfying: It’s hydrating, bright, and gently savory—ideal for hot days or when you want something clean and simple.
What You’ll Need For Tomato Water
- 2 pounds ripe tomatoes (heirloom, vine-ripened, or a mix; avoid mealy tomatoes)
- 1 teaspoon sea salt (or to taste)
- 1 small garlic clove, smashed (optional for subtle depth)
- 1 tablespoon lemon juice or white wine vinegar (optional, for brightness)
- Fresh basil leaves (a small handful, plus extra for garnish)
- Freshly ground black pepper (optional)
- Extra-virgin olive oil (a drizzle for serving, optional)
- Crushed ice (optional, for serving)
- Cheesecloth or a fine mesh strainer (for straining)
- Bowl and sieve (to catch the liquid)
Instructions For Tomato Water
- Prep the tomatoes: Rinse and core your tomatoes.
Roughly chop them. No need to peel or seed.
- Season and macerate: Add the chopped tomatoes to a large bowl. Sprinkle with sea salt, add the smashed garlic (if using), and toss.
Let sit for 15–20 minutes to draw out juices.
- Pulse, don’t puree: Transfer the tomatoes to a blender or food processor. Pulse a few times just to break them down. Avoid a full puree—over-blending makes the liquid cloudy.
- Strain gently: Line a fine mesh strainer with cheesecloth and set it over a clean bowl.
Pour in the tomato mixture. Let it drain in the fridge for 2–4 hours, or overnight for maximum clarity. Do not press or squeeze; let gravity do the work for the clearest tomato water.
- Flavor balance: Discard the solids. Stir lemon juice or vinegar into the tomato water if you like a brighter note.
Taste and adjust salt.
- Basil infusion: Tear a few basil leaves and lightly bruise them. Add them to the tomato water and chill for 15–30 minutes. Strain out the basil before serving to keep the flavor fresh, not overpowering.
- Serve chilled: Pour the tomato water into small glasses over crushed ice, or serve neat in chilled cups.
Garnish with a basil leaf, a twist of black pepper, and a tiny drizzle of olive oil if desired.
Storage Instructions For Tomato Water
- Refrigerator: Store in a sealed jar or bottle for up to 3 days. The flavor can intensify slightly on day two.
- Freezer: Freeze in ice cube trays for up to 2 months. Great for quick chill or cocktails.
- Separation: If it separates, give it a gentle stir before serving.
Why This Tomato Water is Good for You
- Hydration: Tomatoes have a high water content, and this recipe amplifies that, helping you stay refreshed.
- Antioxidants: Tomatoes contain lycopene and vitamin C, which support skin health and overall wellness.
- Light on calories: This is a clean, low-calorie option that still tastes indulgent and satisfying.
- Digestive-friendly: It’s gentle and easy to sip, especially on hot days or when you want something simple.
Common Mistakes to Avoid In Tomato Water
- Over-blending: Pureeing the tomatoes too much makes the liquid cloudy and muddy in flavor.
Keep it to short pulses.
- Pressing the pulp: Squeezing the cheesecloth can force solids through and dull the delicate, clear taste. Let it drip naturally.
- Under-salting: Salt brings out the tomato’s sweetness and complexity. Taste and adjust—it should be lightly savory, not flat.
- Using bland tomatoes: If your tomatoes aren’t great, the tomato water won’t be either.
Choose ripe, fragrant tomatoes.
- Over-infusing basil: Basil gets strong and slightly dark if left too long. Short, gentle infusion keeps it fresh and bright.
Variations You Can Try In Tomato Water
- Cucumber-cool: Add a small peeled cucumber during the maceration step for extra freshness.
- Spicy kick: Infuse with a few slices of fresh chili or a pinch of crushed red pepper for gentle heat.
- Citrus lift: Swap lemon juice for lime and garnish with a strip of lemon zest.
- Herb swap: Use mint, chervil, or tarragon instead of basil for a different aroma profile.
- Umami boost: Add a splash of white shoyu or a few drops of fish sauce to the finished tomato water. Go lightly.
- Clear gazpacho style: Serve in shallow bowls with microgreens, tiny diced cucumber, and a few drops of olive oil.
- Cocktail base: Mix with vodka, gin, or tequila for a lighter, crystal-clear twist on a Bloody Mary.
FAQ About Tomato Water
Can I make tomato water without cheesecloth?
Yes.
Use a very fine mesh sieve or a coffee filter. Cheesecloth is easiest, but a clean nut milk bag also works well. Just avoid squeezing to keep it clear.
What kind of tomatoes are best?
Heirloom and vine-ripened tomatoes are ideal.
A mix of colors can add nuance, but stay away from watery or out-of-season tomatoes. If they smell like tomatoes, you’re on the right track.
Is the garlic necessary?
No. It adds a subtle savory note, but you can leave it out for a purer tomato-and-basil flavor.
If you use garlic, keep it minimal so it doesn’t dominate.
How long should I strain it?
Plan for 2–4 hours in the fridge for good clarity. Overnight gives the cleanest result. The longer it drains, the clearer and more delicate the flavor.
Can I serve this warm?
It’s meant to be chilled.
Warmth dulls the brightness and changes the texture on the palate. For best results, serve well-chilled or over ice.
How salty should it be?
Aim for lightly savory. Start with 1 teaspoon for 2 pounds of tomatoes, then taste and add more if needed.
Cold temperatures mute salt, so adjust after chilling.
What do I do with the leftover tomato solids?
Stir them into pasta sauce, simmer into soup, or add to grain bowls. They’re full of flavor—no need to waste them.
Can I make it ahead for a party?
Absolutely. Make it the day before, keep it chilled, and strain out basil just before serving.
Transfer to a carafe for easy pouring.
Final Thoughts On Tomato Water
Chilled tomato water with sea salt and basil is simple, elegant, and quietly impressive. It turns peak-season tomatoes into a refreshing sip that feels special without much effort. With a handful of ingredients and a bit of patience, you’ll get a clear, fragrant liquid that tastes like summer in a glass.
Serve it as a starter, a palate cleanser, or a light cocktail base—and enjoy how something so minimal can taste so memorable.
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