Tomato "Liquor"

Nan_PA_6b · August 17, 2017

When I cook down tomatoes, I drain the liquid out.This works really well if using frozen toms. As they're cooking, I'll skim off even more liquid. All that liquid goes into a pot that boils until it's reduced to about 1/3 of original volume. This is what I call "tomato liquor." Making liquor keeps one from having to cook down the sauce ad nauseum.

It has a concentrated tomato flavor. Usually I pour it back into the sauce. Today I was making soup, and after using some liquor, I had the perfect tasting soup. Now I have the rest of the leftover liquor. Does anyone else make this? What do you do with it?

Nan

August 17, 2017	#1
Nan_PA_6b Tomatovillian™ Join Date: Dec 2016 Location: Pittsburgh, PA Posts: 3,194	Tomato "Liquor" When I cook down tomatoes, I drain the liquid out.This works really well if using frozen toms. As they're cooking, I'll skim off even more liquid. All that liquid goes into a pot that boils until it's reduced to about 1/3 of original volume. This is what I call "tomato liquor." Making liquor keeps one from having to cook down the sauce ad nauseum. It has a concentrated tomato flavor. Usually I pour it back into the sauce. Today I was making soup, and after using some liquor, I had the perfect tasting soup. Now I have the rest of the leftover liquor. Does anyone else make this? What do you do with it? Nan