Tomato water

Tomato water

By
From
Finding Fire
Makes
200 ml

Made well and in season, this simple juice captures the lively essence of tomatoes with their unique balance of sweetness and acidity. Incorporating the tomato skins with the juice lends a fragrant golden hue, while fennel and celery provide a clean vegetal note. Its versatility means that, as well as making a good vegetable stock, it can lighten dressings and sauces, lend a fresh acidity to caramel and serve as a refreshing palate cleanser when chilled.

Ingredients

Quantity Ingredient
500g cherry tomatoes, chopped
80g fennel bulb, roughly chopped
1/4 celery stalk, roughly chopped
pinch of sea salt

Method

  1. 1. With a hand blender, blitz together the chopped tomatoes, fennel, celery and a pinch of salt.
  2. 2. Pass through a fine-mesh sieve lined with muslin (cheesecloth) set over a large bowl. Leave to sit for 11/2 hours to drain. After this time, a sufficient amount of tomato water should have filtered through.
  3. 3. Transfer to a clean container and refrigerate until needed. It can be kept for up to 3 days.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again