Best Tomato Basil Water Recipes

Tomato-Basil Water image

Provided by Food Network Kitchen

Time 4h5m

Yield 2 quarts

Number Of Ingredients 0

Steps:

Place 1 diced ripe beefsteak tomato (about 10 ounces) and 3 sprigs basil (lightly crushed) in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add diced tomato and basil sprigs for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

Tomato, Cantaloupe, and Basil Salad with Tomato Water image

Provided by Martha Stewart

Number Of Ingredients 7

4 pounds ripe beefsteak tomatoes, cored
Coarse salt
1 ripe cantaloupe, halved lengthwise, seeded
2 pounds assorted small ripe heirloom and cherry tomatoes
1/2 cup loosely packed fresh basil leaves
1 tablespoon olive oil
Freshly ground pepper

Steps:

Puree beefsteak tomatoes and 3 tablespoons salt in a food processor until smooth. Line a bowl with double thickness of cheesecloth; transfer puree to bowl. Using a melon baller; scoop out as much cantaloupe as possible into balls; set aside. Scrape out remaining cantaloupe; puree in a food processor. Add to tomato puree. Gather cheesecloth and tie into a bundle. Suspend bundle from a large wooden spoon; hang over bowl to collect the juices for 2 hours (to yield 4 cups liquid).
Core heirloom tomatoes; slice into wedges and rounds. Slice cherry tomatoes in half. Place tomatoes in a bowl; add melon balls, basil, and olive oil, and season with salt and pepper. Toss to combine.
Divide among shallow bowls, mounding salad in center of each. Ladle tomato water around salad and serve immediately.