Tomato Water (drip thaw clarification)

Tomato Water (drip thaw clarification)


  • 4 Large Ripe tomatoes (approximately 3 lbs)
  • ½ tablespoon of salt per quart of tomato water. 
  • 1 clean linen 
  • 1 colander or perforated pan. 
  • 1 large bowl or pan 


  • Puree the tomatoes with an immersion blender or food processor or  counter top blender until somewhat smooth and pulpy.
  • Transfer to a pan or container and freeze solid
  • Allow the frozen tomato to thaw on the counter set into a linen on a colander or perforated pan. If you're using a colander, set it into a large bowl to catch the water that drips. Allow to drip until the entire block of ice has passed through the linen. Discard the residue on top or dry it for later use 
  • Season the tomato water and keep sealed and refrigerated until ready to enjoy

* Clarified tomato water is unbelievably refreshing. Consider it a place for martinis or just fresh in agua frescas on ice. The drip thaw technique is important here because it keeps the tomatoes raw and lively aromatically. We also use this in chilled broths in the summer; just add a few blanched vegetables and greens to a seasoned tomato water.


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  • Farmer Jones Farm

    The clarity is much better with drip thaw. The flavor is cleaner. If clarity and flavor isn’t as important, cheese cloth in the walk-in is perfect.

  • Marsha

    Hi, Thanks for posting. I have made this in the past. But have not used your frozen technique. And I am not sure why include this time consuming, messy, extra step way. Please tell me why this is better.
    If you blend, cover a tall cambro in cheese cloth, pour blended toms on cloth, suspend over cambro, put in fridge & to allow to drip. Its raw, clean, clear, great, and does not need to get frozen. Thanks! Marsha

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