Transforming Imperfect Tomatoes into Tomato Water

As summer winds down, heirloom tomatoes often appear less than perfect, yet they hold hidden value. Those with an abundance of blemished tomatoes can create tomato water, a concentrated essence of the fruit that enhances various dishes and drinks.

To make tomato water, start with a pound of late-summer tomatoes, preferably slicing or cherry varieties for their higher water content. After chopping the tomatoes, blend them into a coarse puree and strain through a cheesecloth-lined strainer to separate the liquid from the pulp, allowing it to drain for several hours.

This tomato water can be used in cocktails, such as a martini, or added to salad dressings and sauces for an umami boost. The leftover pulp can also be dehydrated and ground into tomato powder, providing a versatile spice. This process not only minimizes waste but also celebrates the unique qualities of heirloom tomatoes.