If there is a savory martini on the menu, I’m ordering it. As a salt lover, few things bring me more joy than a crisp, filthy martini making its way to my table. Well, that was until I discovered the tomatini a few years back.
They’re starting to pop up on menus more often, but a truly great one is still few and far between. The best I’ve had in NYC so far is hands down the one from Theodora, but Swan Room makes a pretty delicious one too. And, like all things in my life, if a good food or drink is hard to find, I’m naturally going to figure out how to make it myself.
The idea for this tomatini came while I was making pan con tomate with an especially juicy tomato. I strained the pulp and there it was: a little bowl of umami-packed tomato water just sitting there, begging to become a martini. And I thought to myself, man, this would make a GREAT martini.
So that, my friends, is how this tomato martini was born.
Tomato water, vodka or gin, a little olive brine, champagne vinegar, and lemon juice come together to make a seriously savory, bright, ridiculously drinkable martini. Finish it with a few drops of olive oil (basil olive oil works wonderfully here if you can find it), a few cracks of black pepper, and a cherry tomato for garnish.
It’s salty, savory, bright, and just tomato-y enough without tasting like you’re drinking straight-up tomato juice. Basically, everything I want in a martini, and the perfect way to close out Tomato Week.
What You’ll Need
- Tomato water
- Vodka or gin
- Dry vermouth
- Olive brine
- Champagne vinegar (you can use white balsamic or white wine vinegar, but do not use red wine or distilled vinegar, as the flavor will be too strong)
- Lemon juice
- Black pepper
- Olive oil
- Cherry tomato, for garnish
How to Make a Tomato Martini
- Chill your glass – a MUST.
- Grate your tomato and strain. Use the tomato water to make the martini.
- Shake all ingredients in a cocktail shaker with ice until suuuuuper cold. Your hand should be freezing.
- Strain into chilled glass and garnish with cherry tomato, a few drops of olive oil, and fresh cracked pepper.
Tips & Tricks
- If you want to skip the grated tomato option, you can also muddle 3-4 cherry tomatoes per martini in the shaker before adding in the remaining ingredients. Shake well and double strain to remove the pulp.
- Vodka or gin? Vodka keeps the tomato and savory flavors front and center, while gin adds a botanical layer. Both work!
- Don’t skip the olive oil. Just a few drops on top add a subtle richness and make the whole thing elevated.
- Chill your glass. A cold glass makes a big difference here, especially since this is served straight up.
- As with any martini, I don’t recommend making more than 2 of these at once as it can affect the ice dilution.
What to Serve With a Tomato Martini
In my opinion, martinis are just begging to be served with a side of fries, but really any salty snack thing will do. Marinated olives, olive oil kettle chips, burrata salad, a little cheese board, or of course, pan con tomate.
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Tomato Martini (Tomatini)
- Total Time: 10
- Yield: 1
Description
This savory Tomato Martini (Tomatini) combines fresh tomato water, vodka or gin, dry vermouth, olive brine, lemon, and champagne vinegar for a bright, salty cocktail.
Ingredients
For the Tomato Martini (Tomatini):
- 2 large heirloom or vine-ripened tomatoes
- 2½ oz vodka or gin
- ½ oz dry vermouth
- 1½ oz tomato water
- ½ oz olive brine
- ¼ oz champagne vinegar (or white wine vinegar)
- ¼ oz lemon juice
- Tiny pinch of salt
- Cherry tomatoes, a few drops of olive oil, and fresh cracked pepper, for garnish
- Ice
Instructions
For the Tomato Martini (Tomatini):
- Place your cocktail glass in the freezer to chill.
- Place a box grater over a bowl. Use the largest hole on a box grater to grate the tomatoes into the bowl.
- Line a fine mesh sieve over another bowl and pour the grated tomato into the sieve. Let sit for 5-10 minutes, so the tomato water starts to strain. Reserve the pulp for pan con tomate or a simple pasta sauce, then pour the tomato water into a jar to use for the martini. Measure out 1½ oz tomato water per cocktail.
- Now make the tomatini. Fill a cocktail shaker with ice, then add the vodka or gin, dry vermouth, tomato water, olive brine, champagne vinegar, lemon juice, and a small pinch of salt.
- Shake until very cold, then double strain into your chilled cocktail glass.
- Garnish with a cherry tomato, a few drops of olive oil, and freshly cracked pepper.
Notes
Tip: If you don’t have tomato water, muddle 3–4 cherry tomatoes directly in the shaker before adding the remaining ingredients. Shake well and double strain into your chilled glass.
- Prep Time: 10
- Category: Cocktails
