Tomato water

By Natalia Machado
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  • 907 grams meaty tomatoes
  • 2 garlic cloves, sliced
  • 1 cup (240 milliliters) fresh basil leaves
  • 1 tablespoon (15 milliliters) kosher salt
  • 1 teaspoon (5 milliliters) coarse ground pepper


  1. In a food processor pulse tomatoes, garlic, basil, salt, and pepper until finely chopped.
  2. Transfer mixture to a conical strainer lined with two layers cheesecloth, set over a deep container.
  3. Cover and chill at least twelve hours.
  4. Do not stir or press on solids or tomato water will be cloudy.
  5. Cover tomato water and chill.
  6. Reserve the solids to make tomato powder.

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