This delicious, sweet, clean-tasting tomato water is a byproduct of Pete’s fresh tomato passata.
It’s the juice that drains from the blanched and puréed pulp (as opposed to the juice that you squeeze from the cut tomato). Whilst it’s an incredibly versatile cooking ingredient, I’ve also been drinking it straight from the fridge. (Dredgey tried it recently, and suggested adding vodka and Tabasco).
The tomato water makes a great vegetable stock – Pete used it as a base for a delicious pasta sauce – rich in tomato flavour, but without the thick redness of a purée or passata.
And here’s a leek and pancetta risotto made with tomato water stock, topped with shaved Kefalograviera cheese…
Tomatoes are such a familiar fruit that we almost take them for granted – finding a new way to use them makes me very happy!
Fig Jam and Lime Cordial 
Looks like it would be delish served hot with a side of cheese crackers. <3
… And it is beautiful- the color and clarity- I’m thinking on ice with kosher salt,fresh ground pepper, and a squeeze of lime (with or without the vodka) this would be perfect!
Gorgeous! I love it served warm like a lovely tomato consomme :D
Wow!! There is that colour again!!
I think that it would look very good in a cocktail glass and the vodka idea works for me too!
That does it, I’m definitely buying some vodka! All the stuff I have here is vanilla flavoured.. :)
Amanda, Heidiannie, I couldn’t agree with you more, I was completely entranced by the colour. And the flavour too – it’s like a really clean tomato juice, without the thickness…
I’m watching those eagles on Hornby Island, thinking a nice glass of tomato water with a dash of vodka would go down well.. :)
I recently watched Raymond Blanc on BBC, talking about his tomato essence – a strained liquid from tomatoes which he flavours with fennel, shallots, tabasco, angostura bitters and other things. The difference is he leaves it to strain overnight and the colour is clear and gold. He uses it to make jellies and sorbets, flavour risottos…..You’re up there with the best, see? http://www.bbcgoodfood.com/recipes/2130/essence-of-tomatoes-
Oz, you’re very sweet, thank you.. :)
Difference though is that the recipe you mention uses the actual juice from the tomatoes as well (which is what I think most chefs call tomato water), ours is just what drains out of the pulp (we discard the seeds and any juice at the beginning). Pete feels the juice/seeds is where the sourness is, if there is any, so he always gets rid of it. That’s probably not the case with cherry toms, which seem to be sweet the whole way through, but with the romas, the acid level can vary a bit.