Tomato Water


What the New York Times has to say about it:

In the 1990s, chefs around the country seemed mesmerized by an intense translucent liquid, a nectar of the vegetable garden: tomato water. Brightly flavored yet almost invisible, it was the clear essence of summer in spoonable form.

It’s debatable which chef started the trend, but tomato water quickly became beloved in four-star kitchens. It was ladled into oversize white plates as a fragrant consommé for fish. You saw it emulsified into sauces and frozen into sorbets…

And Bon Appetit has practical advice on the matter:

Tomato water, the liquid that seeps from the ripe flesh after it’s been cut, is as fragrant and intensely flavored as the fruit itself. A spoonful or two of the translucent juices will hop up a cocktail or transform a vinaigrette; larger amounts can be stirred into a tomato risotto that tastes like pure summer. It’s a great use for very ripe or bruised specimens (which are often less expensive at the farmers’ market), or whenever you have more tomatoes than you know what to do with. So go ahead, buy as many as you can carry.


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