The present invention provides a method of making substantially solid-free and clear tomato water. The method includes the steps of: (1) Cutting, dicing, pressing, juicing or otherwise reducing whole tomatoes into pulp and liquid material； (2) Removing at least some of the pulp from the pulp and liquid material to form a filtered liquid material； (3) Freezing the filtered liquid material into a frozen solid material； (4) Maintaining the frozen solid material in its frozen state for at least 24 hours at a temperature at or below 20° F.； (5) Thawing the frozen pulp and liquid material at a temperature of approximately 40° F. to form a thawed material； (6) Allowing the thawed material to rest until the thawed material separates into a clear tomato water top layer and a particulate solid pulp an liquid bottom layer； and, (7) Drawing off the clear liquid tomato water top layer from the thawed material.
