Tomato water is the clear liquid extracted from ripe, blitzed tomatoes, which can then be used as seasoning for savoury dishes, in cocktails, salad dressings and a soup base. Today I explain how to use tomato water in a Gin Bloody Mary (also known as a Red Snapper cocktail), a Tomato Water Dressing for salads and finally a Quick Pasta Sauce using the leftover tomato pulp.

HOW TO MAKE TOMATO WATER

Makes about 300ml

1 kg ripe tomatoes, cores removed and quartered

Sea salt flakes

Blitz the tomato quarters and salt in a food processor until finely chopped. Line a sieve with muslin or a clean ‘chux’ cloth with overhang and sit over a deep bowl. Tip the tomato mixture into the lined sieve and fold overhang back over the tomatoes. Place in the fridge for 8 hours or over-night.

Lift the muslin around the sides and gently squeeze the tomato filled bundle to extract some more excess liquid. Store the strained tomatoes in a sealed container in the fridge for another use such as a quick pasta sauce (see below). If not using the tomato water straight away, store in a sealed jar in the fridge for up to 5 days.

GIN BLOODY MARY (aka ‘RED SNAPPER’)

Red Snapper is a Bloody Mary cocktail using gin, instead of vodka. This is a lighter and refreshing version replacing tomato juice with the tomato water. For a Peninsula take, Mornington Peninsula Spirit Co has collaborated with Southern Seagreens to create a local gin with ocean vibes. Wakame and tomatoes are natural umami bombs, so the combination is a great team and makes for drink worth celebrating living locally. Cheers.

For one drink:

45ml Balcombe gin with wakame

60ml fresh tomato water

3 dashes Worcestershire sauce

2 dashes Tabasco sauce

1 teaspoon lemon juice

Southern Seagreens wakame salt (optional)

Ice

Thin slice of Lebanese cucumber, for garnish

If coating the glass rim, spread salt on a saucer. Rub the rim of a chosen glass with lemon juice then invert onto the salt, moving around to coat lightly in salt. Set aside.

In a cocktail shaker, or alternatively a jug, place 2 large cubes. Pour over the gin and tomato water and add the Worcestershire, tabasco and lemon juice, then shake or stir well. Have ready your chosen glass with a large ice cube, then hold a small sieve over the top, without touching the salt edge and pour in the gin mixture. Garnish with a cucumber slice.

TOMATO WATER DRESSING

This a light yet rich flavoured dressing that’s wonderful to drizzle over a leafy green salad, or tomato salad, or a sliced cucumber as pictured with wakame salt sprinkled over.

In a jar, combine a ratio of one part tomato water to two parts extra virgin olive oil with a pinch of salt. Seal with a lid and shake well.

**cucumber drizzled with tomato dressing and sprinkled with wakame salt**

TOMATO PULP PASTA SAUCE

After straining the tomato water use the left-over tomato pulp to make a quick pasta sauce, or as a cheat’s alternative to passata.

For a pasta sauce, place in a saucepan with about 6 large basil leaves, ½ teaspoon of salt and 2 tablespoon olive oil. Heat over a medium heat until simmering and cook for 5-8 minutes. Prepare while the pasta is cooking. Too easy.

Recipe by Fiona Hammond, Mar 2026

WAYS WITH TOMATO WATER