SUMMER TOMATO WATER
When milling tomatoes for Tomato Puree, don't discard the pulp and seeds -- instead, save them to make this tomato water.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 9h
Yield Makes 1 cup
Number Of Ingredients 1
Steps:
- Line a fine-mesh strainer with cheesecloth, and set it over a bowl or a large liquid measure. Add tomato pulp, seeds, and juice and refrigerate for at least 8 hours and up to 1 day. (Tip: For clear liquid, don't stir the pulp.) Tomato water will keep for 3 days in the refrigerator, or it can be frozen and used throughout the year.
TOMATO WATER BLOODY MARY
Provided by Todd Thrasher
Categories Vodka Alcoholic Food Processor Citrus Tomato Brunch Cocktail Hot Pepper Summer Lemongrass Drink Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 drinks
Number Of Ingredients 16
Steps:
- For tomato water:
- In food processor, purée first six ingredients until smooth. Line sieve with cheesecloth and set sieve over nonreactive bowl. Pour purée into center of cheesecloth and refrigerate overnight. Gather sides of cheesecloth up over purée to form large sack and squeeze gently to extract last bits of water. Discard sack and its contents and transfer tomato water to bowl. Set strainer over bowl and squeeze in lime, lemon, and orange juice. Stir well. Makes about 20 ounces tomato water, enough for roughly 4 drinks.
- For Bloody Mary
- Fill 4 highball glasses with ice. In each, combine 4 ounces tomato water and 1 1/2 ounces vodka and stir. Garnish with cherry tomatoes.
TOMATO WATER
Ureña uses tomato water for his yogurt sorbet, tomato terrine and gazpacho. It may also be blended with vodka for a tomato martini.
Provided by Amanda Hesser
Categories non-alcoholic drinks
Time 5m
Yield Makes about 5 cups
Number Of Ingredients 5
Steps:
- Combine all the ingredients and let marinate overnight. Purée in a blender, then let it strain through a jelly bag over a bowl. (This will take several hours.) Chill.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 804 milligrams, Sugar 11 grams
TOMATO WATER
Steps:
- Rinse tomatoes well under running water and quarter. In a food processor purée tomatoes with salt until smooth. Line a large sieve set over a tall nonreactive kettle with cheesecloth and carefully pour tomato purée into center of cheesecloth. Gather sides of cheesecloth up over purée to form a large sack and, without squeezing purée, gently gather together upper thirds of cheesecloth to form a neck. Carefully tie neck securely with kitchen string. Tie sack to a wooden spoon longer than diameter of kettle and remove sieve. Put spoon across top of kettle, suspending sack inside kettle and leaving enough room underneath sack so that it will not sit in tomato water that accumulates. Let sack hang in refrigerator at least 8 hours.
- Without squeezing sack, discard it and its contents and transfer tomato water to a bowl. Tomato water keeps, covered and chilled, 4 days.
TOMATO WATER
Use to make Maialino chef Nick Anderer's Herb Panzanella with Tomatoes and Husk Cherries.
Provided by Martha Stewart
Yield Makes 2/3 cup
Number Of Ingredients 3
Steps:
- Place tomatoes on a large piece of cheesecloth; season with salt and add basil. Wrap tightly, tying a knot and leaving a long tail with the cheesecloth. Tie cheesecloth tail to the center of a dowel or wooden spoon and suspend over the edges of a large container. Transfer to refrigerator and let liquid drain overnight. Transfer tomato water to an airtight container and refrigerate until ready to use.
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