Fermented Tomato Water
Acqua di pomodoro fermentato
A clear, pale-pink tomato liquor made by hanging fermented tomato purée with basil and lemon zest overnight.
This is a clarified liquid built from the existing Fermented Tomato preparation. It is lighter and cleaner than the ferment itself, with the same lactic acidity and savoury depth.
About 1 litre, depending on the water content of the tomatoes
Ingredients
Tomato water
- Fermented Tomato2 kg
- Fresh basil20 g
- Lemon zestzest of 1/2 lemon
Method
Blend the Fermented Tomato until smooth.
Add the basil and lemon zest and pulse briefly.
Transfer to a clean muslin cloth suspended over a non-reactive container and refrigerate overnight.
Allow the liquid to drip naturally. Do not squeeze the cloth, because pressure will cloud the liquid.
Chill the clarified tomato water immediately and keep refrigerated.
Chef’s notes
- The finished liquid should be clear to lightly translucent with a pale pink hue.
- This is a derived preparation from the Fermented Tomato recipe, so do not ferment a second batch specifically for it.
Last refined · September 2026