Tomato Water
Clarified tomato and herb water strained overnight from pulsed tomatoes, basil, cilantro, parsley, shallots and garlic.
⏱️ Prep: 20 min
Nutrition
per per 300 g portion15
Calories
1g
Protein
3g
Carbs
0g
Fat
Ingredients
| 1.5 lb | 680 g | beefsteak tomatoes |
| 1 cup | 240 ml | fresh basil leaves |
| 0.25 cup | 60 ml | fresh cilantro leaves with tender stems |
| 0.25 cup | 60 ml | fresh flat-leaf parsley leaves |
| 2 | shallots, chopped | |
| 2 | garlic cloves, sliced | |
| 3 tbsp | 45 ml | white wine vinegar |
| 1 tbsp | 15 ml | kosher salt |
Instructions
- Line a fine-mesh sieve with cheesecloth and set it over a large bowl.
- Pulse the tomatoes, shallots, garlic, basil, cilantro, parsley, vinegar and salt in a food processor until coarsely chopped.
- Transfer the mixture to the prepared sieve, cover and chill at least 12 hours (do not stir or press on the solids, or the tomato water will turn cloudy).
- Discard the solids; cover and chill the tomato water.
- Make ahead: the tomato water keeps up to 3 days chilled.