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Tomato Water

Tomato Water

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The fragrant rose-colored liquid that releases from a ripe tomato after it's been cut transforms a vinaigrette or a cocktail, and can also replace stock in a variety of dishes.


  • 1 1/2 pounds beefsteak tomatoes (about 3)
  • 1/4 cup fresh cilantro leaves with tender stems
  • 1/4 cup fresh flat-leaf parsley leaves
  • 2 medium shallots, chopped
  • 3 Tbsp. white wine vinegar

Recipe Preparation

  • Line a fine-mesh sieve with cheesecloth; set over a large bowl. Pulse tomatoes, shallots, garlic, basil, cilantro, parsley, vinegar, and salt in a food processor until coarsely chopped.

  • Transfer mixture to prepared sieve. Cover and chill at least 12 hours. (Do not stir or press on solids, or tomato water will be cloudy). Discard solids; cover tomato water and chill.

  • DO AHEAD: Tomato water can be made 3 days ahead. Keep chilled.

Recipe by Michael Anthony,

Nutritional Content

Calories (kcal) 35Fat (g) 0Saturated Fat (g) 0Cholesterol (mg) 0Carbohydrates (g) 7Dietary Fiber (g) 1Total Sugars (g) 3Protein (g) 2Sodium (mg) 730Reviews Section

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