Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
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November 3, 2017 | #1 |
Tomatovillian™
Join Date: Jul 2013
Location: Ontario
Posts: 3,894
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Is there a good use for tomato liquid?
The time has come, to make tomato sauce, so yesterday I hauled out all my bags of frozen tomatoes and dunked them in hot water to remove the skins. I put them in colanders with bowls underneath to catch all the liquid in preparation for cooking them and canning the sauce on Saturday. (They are sitting in coolers, which is probably why it takes so long for them to thaw, but at least it keeps the fruit flies out!)
Does anyone have a good use for that lovely tomato liquid? I really hate to waste it and I think I could make soup with it, but don't want to overpower any recipe. Thanks for any ideas/recipes Linda Last edited by Labradors2; November 3, 2017 at 10:42 AM. |
November 3, 2017 | #2 |
Tomatovillian™
Join Date: Jul 2008
Location: 6a - NE Tennessee
Posts: 4,538
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When I make tomato juice, I always cook it down by about 30%. I'd set a pot on the side and keep the heat just high enough to make the contents "roll", but not "bubble" boil. This prevents burning and after a while, you've got some of the tastiest tomato juice you can make.
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Ted ________________________ Owner & Sole Operator Of The Muddy Bucket Farm and Tomato Ranch |
November 3, 2017 | #3 |
Tomatovillian™
Join Date: Jul 2013
Location: Ontario
Posts: 3,894
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Thanks a lot Ted. I just had a glass of the neat liquid and it was extremely tasty. I've read that one can make Bloody Mary's with it, but I don't drink them
Linda |
November 3, 2017 | #4 |
Tomatovillian™
Join Date: May 2015
Location: wisconsin
Posts: 536
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bloody mary mix! a woman says the best bloody mary she ever had was from the liquid, not the boiled down juice.
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November 3, 2017 | #5 |
Tomatovillian™
Join Date: May 2015
Location: wisconsin
Posts: 536
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lol you beat me to it while i was typing! lol
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November 3, 2017 | #6 |
Tomatovillian™
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
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Yum. Give me all your juice and the skins. Good food value in the
skins and juice. Toss in blender and drink up. (Virgin Mary) Or add to soups. Can be frozen to add at any time. Skins can be dehydrated for powder. |
November 3, 2017 | #7 |
Tomatovillian™
Join Date: Dec 2010
Location: Pewaukee, Wisconsin
Posts: 3,149
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Yes, make a nice healthy 'Virgin Mary', add to smoothies or reduce it and add to your sauce for a wonderful flavor. I never throw that out.
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~ Patti ~ |
November 3, 2017 | #8 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I bet it would be good in clam chowder.
Worth |
November 3, 2017 | #9 |
Tomatovillian™
Join Date: Oct 2012
Location: Vancouver Island
Posts: 5,931
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Reduce it a bit to concentrate the flavour, season with salt and pepper and use it anywhere you would use vegetable stick- soups, stews, gravy... etc. If there’s lots you can freeze or can it.
KarenO Last edited by KarenO; November 3, 2017 at 04:19 PM. |
November 3, 2017 | #10 |
Tomatovillian™
Join Date: Jul 2013
Location: Ontario
Posts: 3,894
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Thanks folks. Now I will feel even worse about tossing it down the sink , and will have to freeze it for later use. There's lots of it, and all my cup-like containers are already in the freezer, full of asparagus water - saved for making soup..... Obviously, I don't make much soup in the summer! Guess I'll just have to break down and get some more containers!
Linda |
November 3, 2017 | #11 |
Tomatovillian™
Join Date: Jan 2006
Location: Northern Minnesota - zone 3
Posts: 3,231
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Linda, when I freeze my tomato sauce, I use quart zip-lock bags that I stand up in some square plastic containers of a size I like. Leave enough head space in the bag so you can fold it over flat to zip with no air pocket. After the bags freeze into a semi-cube shape, I take them out to stack and re-use the containers for another batch.
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Dee ************** |
November 3, 2017 | #12 |
Tomatovillian™
Join Date: Nov 2011
Location: ohio
Posts: 4,350
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why not can it and put it in the cabinet? It doesn't need to be pressure canned, just a waterbath. for 35-40 minutes
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carolyn k |
November 3, 2017 | #13 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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I like to freeze liquids like that in a 9" square cake pan, then slide the frozen block into a ziploc bag. You can stack them flat or stand them up.
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Corona~Barb Now an Oregon gal |
March 2, 2018 | #14 |
Tomatovillian™
Join Date: Mar 2015
Location: USA NJ zone 6B
Posts: 228
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I use it for making Borstch - tomato based soup instead of adding tomato juice if i have some. I just use my own scrap veggie broth with tomato liquid added (from frozen and cooked tomatoes), add potatoes, carrots, beets cut in matchsticks, a can of beans and lots of chopped cabbage-added in the end so it would not get too soft. Some sauteed dill with garlic (in any veg oil or olive oil) in the very end, salt and pepper to taste. I do salt my broth so not adding salt at the end. A bit late with the reply..
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