Quote:
Originally Posted by ContainerTed
I may look at the pre-salting to release more water. But I know that clear liquid has a lot of flavor in it and that's why I have always chosen to cook it down. In the final analysis, I guess I'm making "juice" and you're makin "puree".
Is this one of those, ….. "A rose by any other name...…….."????
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I cook down the clear stuff separate from the pulpy stuff, until it is about 1/3 of its former self. I call it "tomato liquor" and either put it back in the (lightly cooked) pulpy stuff or save it out for other purposes, such as meat marinade, soup flavor, etc.