Tomato-Water Martini

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As part of our series What Chefs Actually Cook at Home, this tomato-water martini recipe comes to us from our friend Chef Phillip Ponticelli. The tomato water lends the essence of fresh tomato and basil to this summery martini, which remains as crystal clear as its tomato-free counterparts. The recipe for tomato water will yield more than is needed for a single-serving martini–the yield depends on the water content of the tomatoes–but the liquid will keep in the fridge for two or three days.

Try using the remainder in a vinaigrette, in lieu of vegetable stock or in one of the nifty recipes here. To follow along with Chef Phillip, check out the video on our Facebook page to follow along with the video.

For tomato water:

3 ½ lbs. ripe Roma tomatoes

3 sprigs fresh basil

1 teaspoon kosher salt

Line a sieve with cheesecloth or a coffee filter and place over a large bowl. Wash tomatoes rough chop and place in blender or food processor.  Top with  basil and salt and puree until smooth.

Strain the puree through the sieve, cover and refrigerate overnight to allow the mixture to continue to drip into the bowl.  Reserve liquid and discard tomato pulp (Chef Phillip suggests adding it to your compost).

For single-serving martini:

1 1/2 ounces vodka

1 1/2 ounces tomato water

Lemon twist, for serving

Fill a shaker with ice. Add vodka and tomato water and vigorously shake for 15 seconds. Serve in a chilled martini glass with lemon twist.

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