Recipe: Tomato Water Pops

Recipe: Tomato Water Pops

Meghan Splawn
Jul 14, 2017
(Image credit: Joe Lingeman)

Let me introduce you to your new summer BFF: tomato water pops. These blush beauties are a savory snack on a stick that will make you a hero at every backyard BBQ between now and September, or even just your own personal hero at midnight on a hot August night. These pops are packed full of tomato flavor and studded with fresh basil, making them a fast and fancy appetizer option for serving a crowd. Here's how to make these tomato Popsicles this summer.

(Image credit: Joe Lingeman)

Double Tomato-Powered Pops

These pops get twice the tomato flavor. The first hit comes from two hearty heirloom tomatoes and the second from a dab of tomato paste. Choose heirlooms that are so juicy and soft that they feel as though they might burst; these are the sweetest and best tomatoes for making ice pops. Blend the tomato with olive oil and tomato paste until very smooth. Then pour into molds and chill for at least four hours until solid.

Tomato Water Pops

Makes 6 to 8 popsicles, depending on the size of your mold

2 large, very ripe heirloom tomatoes (about 1 pound total), coarsely chopped
1 tablespoon olive oil
1 tablespoon tomato paste
1/2 teaspoon kosher salt
6 to 8 fresh basil leaves

Place the tomatoes, olive oil, tomato paste, and salt in a blender and blend until very smooth, about 5 minutes on high speed.

Press a basil leaf onto the side of each ice pop mold. Gently pour in the tomato mixture until the molds are full. Insert the stick and freeze until solid, at least 4 hours or overnight.

Recipe Notes

  • Storage: Once frozen, the ice pops can be removed from the molds to a zip-top bag, where they will last up to 2 weeks.
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