Texas Farmers Market Leaderboard January 2021

Tomato-Water Martini


Courtesy of Laura McKissack

Photography by Ryan Donahue


Tomato-Water Martini


For 3 Person(s)


  • 1 pounds Fully ripe tomatoes
  • Pinch of salt
  • 2 ounces Tomato Water
  • ounces Gin
  • Black or green olives, optional
  • Cherry or pear tomatoes, optional
  • Basil, optional
  • Tiny mozzarella balls, optional
  • Herbed salt, optional

Tomato-Water Martini Directions

  1. Line a colander with a layer of cheesecloth or a tea towel big enough to eventually tie into a bundle and place over a nonreactive pot.
  2. Wash and roughly chop the tomatoes and scrape them into the cloth. Sprinkle with salt and give them a stir.
  3. At this point, either leave the tomatoes in the colander, or gather up the corners of the cloth, tie them to a wooden spoon and suspend the bundle over the pot overnight.
  4. Regardless, place the pot in the refrigerator and cover the top with plastic wrap or another towel to avoid evaporation and unwanted refrigerator smells.
  5. Let the moisture drip out of the tomatoes overnight, or for at least eight hours.
  6. When ready, give the bundle a good squeeze to get out all of the juice, then save the pulp for tomato sauce. Chill 3 martini glasses in the freezer.
  7. Place the tomato water and alcohol into a shaker filled with ice and shake vigorously.
  8. Pour a few teaspoons of sea salt onto a saucer and mix in a couple of shakes of dried and crushed herbs, such as oregano and basil.
  9. Place a small amount of water in another saucer.
  10. Invert the glass into the water to wet the rim (or half the rim), then press it into the herbed salt.
  11. Pour in the tomato water and alcohol mixture and garnish with a basil leaf and a skewer of mozzarella, olive and cherry tomato.

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