As much as we love tomatoes, the "guts" can be overwhelming or overly juicy, or maybe you really don't want the tomatoes' seeds in your batch of sauce. And so we smash or slice them open and squeeze out the goop, leaving just the meaty tomato flesh behind.
But it seems a waste to toss the liquid—which tastes as much like a tomato as the rest of the tomato—down the drain. Chef Michael Ruhlman knew to capture the water and swirl it into hot pasta, almost like a super-light tomato sauce; we've seen it turn into a feisty vinaigrette.
To the tomato water she added the liquid from a blended, sieved cucumber and some gelatin, aiming for a gazpacho-esque, aspic-like result. But when it seemed like the gelatin might not be setting up, she put it all in the freezer instead, raking it with a fork every half hour until it turned into granita. And, because of the gelatin, it even somewhat mimics the a tomatoes texture, but sans seeds.
You're not alone in wanting to dive right into the bowl. We'll add a fat sprinkle of flakey salt and maybe a drizzle of olive oil and a basil leaf, too.
How do you use tomato water? Tell us in the comments—or show us on our app!