Recipe: Tomato Water Pops

updated May 1, 2019
Tomato Water Pops
A savory and refreshing Popsicle made with basil and fresh tomatoes.

Makes6 to 8 popsicles

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(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

A savory and refreshing Popsicle made with basil and fresh tomatoes.

Makes 6 to 8 popsicles

Nutritional Info


  • 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


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

  2. 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.