Tomato water

A clear pale liquid of pureed tomatoes strained through cheesecloth, with a clean concentrated tomato taste and umami, in clear gazpacho, consommé, sauces and cocktails.

Tomato water is a clear or slightly cloudy pale liquid obtained from pureed ripe tomatoes strained through cheesecloth without pressure for several hours; it carries a clean concentrated tomato taste and umami without colour or pulp. It is used in clear gazpacho and consommé, sauces, jelly, cocktails (Bloody Mary, tomato martini), espuma foams and for marinating fish and seafood.

Recipes with this ingredient

Aquachile with tunaMexican cuisine | Appetizers

Aquachile is a Mexican ceviche. This particular recipe calls for different tomatoes, sun-dried, fresh, as well as thick, rich tomato juice and even tomato water - not concentrated tomato juice from a package, but what flows out of the berries during cooking. They have a completely different balance of acidity and sweetness and, of course, different textures. Try to use both. In this dish, it is generally interesting to observe the difference in textures - all different and all great play with each other. Recipe by Dmitry Kishov, chef of the Tacobar restaurant.