During our trip to Sonoma, we had a gorgeous amuse Bouche at La Salette. It was a shot of tomato water with Serrano ham. It was off the hook delicious. Lucky for me, Antonio decided to figure out how it was done. We outline the the process here (note – we were away, and made do with what we had…cheese cloth would have been the winner instead of coffee filters and juice glasses).
How to Make Tomato Water
Put 15 tomatoes through a juicer. Keep the liquid, discard the solids.
Boil the liquid to separate the extra solids from the juice.
Here the liquid is separating from the solids.
1st straining through a colander.
Strain the Tomato through a coffee filter (or cheese cloth if you have it)
Yeah…so #4 Coffee filters on a glass if you don’t have your regular schwagg.
Refrigerate (or cheat like we did and throw it in the freezer)
Uses for Tomato Water
1. Martinis – Serve tomato water in an up glass, spear a mozzarella balls & cherry tomatoes. Garnish with basil. For a more adult treat – 2 parts tomato water, 1 part vodka
2. Shots – Serve a shot of tomato water with a shot of vodka – think of a simplified bloody Mary.
3. Poaching – Great for poaching white fish.
4. Sauce – Make a quick sauce for pasta by mixing with either butter or olive oil.