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