low-carb

Have you ever made tomato water? It's the clear liquid strained gently from a ripe tomato, and one of the best treats of summer. When made from juicy, vine-ripened tomatoes, it has a sweet yet green-tomatoey taste that is so intense that a little goes a very long way.

Making tomato water is very simple. All it requires is a blender or food processor, a fine mesh sieve, paper towels, and patience. What you do with the resulting water is up to your imagination. Here I have added a little gelatin to make it into a tomato gelée (or, to be non-fancy, jelly). Served on top is a tomato coulis made from the pulp that is left over after the water is strained. The only heat-adding cooking involved is in melting the gelatin. It fits in well with my minimal-cooking mood this summer.

This would make a very interesting first course for a summer meal, or an amuse-bouche if served in tiny portions. It would be a great in-between courses palate cleanser too, if you are having an elaborate meal.