Tomato Water Martini
Chef Ken Oringer of Clio – Boston, MA
Adapted by

Yield: 1 Martini

Tomato Water Martin by Chef Ken Oringer on StarChefs.comIngredients:

    Tomato Water:
  • 5 Ripe tomatoes
  • ½ teaspoon salt

  • 3 thin slices pickled small green tomatoes
  • 6 caper berries
  • 1 Tablespoon basil oil
  • 6 small opal basil leaves
  • 1 teaspoon jicama brunoise
  • ½ teaspoon red tomato brunoise
  • ½ teaspoon yellow tomato brunoise
  • 1 cherry tomato, halved
  • Tomato popsicle

For Tomato Water:
Puree tomatoes and salt in a robot coupe. Wrap puree in a triple layer of cheesecloth and place in a chinois with a bowl underneath. Let sit overnight. Chill reserved liquid before using.

To Assemble and Serve:
Pour 3 ounces of chilled tomato water into a martini glass. Add pickled green tomato slices and caper berriers. Finish with basil oil, opal basil leaves, jicama, red and yellow tomatoes and half of the cherry tomato. Garnish with a tomato popsicle.


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   Published: August 2006