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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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Old 2 Weeks Ago   #1
Labradors2
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Default 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; 2 Weeks Ago at 11:42 AM.
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Old 2 Weeks Ago   #2
ContainerTed
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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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Old 2 Weeks Ago   #3
Labradors2
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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
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Old 2 Weeks Ago   #4
encore
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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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Old 2 Weeks Ago   #5
encore
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lol you beat me to it while i was typing! lol
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Old 2 Weeks Ago   #6
oakley
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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.
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Old 2 Weeks Ago   #7
MissS
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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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Old 2 Weeks Ago   #8
Worth1
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I bet it would be good in clam chowder.
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Old 2 Weeks Ago   #9
KarenO
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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; 2 Weeks Ago at 05:19 PM.
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Old 2 Weeks Ago   #10
Labradors2
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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
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Old 2 Weeks Ago   #11
ddsack
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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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Old 2 Weeks Ago   #12
clkeiper
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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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Old 2 Weeks Ago   #13
coronabarb
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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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