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“How to Make Tomato Water”

Prep Time10 mins
Total Time10 mins


  • 2 large very ripe tomatoes
  • ¼ red onion thinly sliced
  • 2 cloves garlic
  • 1 cup fresh basil leaves
  • ½ cup fresh cilantro
  • ½ cup fresh parsley leaves
  • 2 tablespoons white wine vinegar
  • ½ teaspoon sea salt


  • Cut the large tomatoes into quarters and add to a blender along with the onion, garlic, basil, cilantro, parsley, vinegar, and salt. Puree the mixture for several minutes until it reaches the consistency of a smoothie.
  • Set a fine-mesh strainer over a medium bowl and line it with a piece of cheesecloth. Sieve the mixture through the strainer, using a spatula to press it until all of the liquid is extracted.
  • Pour the tomato water into a mason jar or freezer-safe container. Store it in the refrigerator for up to 2 days—shake before using—or freeze for up to 3 months.