Tomato "Liquor"

[Nan_PA_6b]

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

[PhilaGardener]

How about freezing it in small amounts for use off season (like that great sounding soup)?

[Nan_PA_6b]

I definitely will freeze it! And using it in a different soup, say beef vegetable/barley, might be just the thing. "Tomato stock."

Nan

PS- the tomato soup is to die for, with sourdough bread & butter!

Originally Posted by PhilaGardener

How about freezing it in small amounts for use off season (like that great sounding soup)?

[PhilaGardener]

Sounds delicious!

[charline]

I use it to cook rice.

[Nan_PA_6b]

Ooh, that would be good and tasty!

Nan

[Nematode]

That liquor makes an amazing white cream of tomato soup.
Kind of mind blowing to get all that tomato flavor in a white soup.
Oh, if you happen to cook pine nuts and a touch of garlic in the pan before you make the soup it doesn't hurt.

[Nan_PA_6b]

Nematode, I never in a million years would have thought of doing that. But now I guess I'll have to try it...

Nan

[Worth1]

Cook shell fish in it.
Set aside then cook rice in it.
Or add it to gumbo.
Let it get iced cold and mix with vodka.
No never done it but it sounds good.
Worth

[Nan_PA_6b]

I'm thinking meat marinade.

Worth, a bloody Mary with more of a kick!

Nan

[Nematode]

The flip side is that you are missing all that tomato goodness in your sauce.

[Nan_PA_6b]

I agree with you Nematode, but in this case, I added the liquor until the soup was perfect, and had some left. Usually I plow it all back into the sauce. I'm surprised to read threads where so many people say they discard that liquid rather than cooking it down & returning it to the sauce.

Nan

[Worth1]

If I wanted the liquor to stay mixed up with the sauce I would mix in some xanthan gum.
The stuff is in many products we use and nothing wrong with it.

Worth

[Nan_PA_6b]

Originally Posted by Worth1

If I wanted the liquor to stay mixed up with the sauce I would mix in some xanthan gum.
The stuff is in many products we use and nothing wrong with it.

Worth

It doesn't stay mixed?

Nan

[Gardeneer]

I drink it ( bloody mary or virgin mary ), make soup w/it.
I am making 8 gallons of wine too. It is in the second stage of fermentation now.