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Tomato Water
Preparation info
- Makes about
1 litre
- Difficulty
Easy
Appears in
Published 2008
This is an exquisite way of adding the intense flavour of summer’s best tomatoes to sauces and the like, and a great way of extending their season. Both the water and the essence keep best frozen in ice-cube trays.
Ingredients
5 kg
Method
Pulp the tomatoes, then drain in a jelly bag or a double layer of muslin suspended over a bucket for 24 hours. To keep the liquid clear, do not push or force the pulp through the bag.
To make reduced tomato essence, bring the tomato water to a boil and simmer until reduced by half. This increases the sweetness slightly and intensifies the flavour.