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What to do with tomato juice?

daily_unadventures Aug 15, 2007 10:14 AM

I have about 4 cups of leftover tomato juice from a batch of gazpacho I just made. I am looking for ideas of what to do with it. Can I freeze it?

Cheers
Katerina

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  1. cheftori Aug 15, 2007 10:37 AM

    I would have a friend over for Bloody Mary's - that is enough for 2 each.
    ;-)

    6 Replies
    1. re: cheftori
      daily_unadventures Aug 15, 2007 10:39 AM

      Good idea, I haven't ever had a Bloody Mary - but rather drink it's cousin the Caesar.

      How long do you figure it will last in the fridge?

      1. re: daily_unadventures
        g
        GeoffD Aug 16, 2007 08:28 AM

        > "How long do you figure it will last in the fridge?"

        Tomato is quite acid. I'd think it could live a couple of months after you open it.

      2. re: cheftori
        t
        tartiflette Aug 15, 2007 10:40 AM

        Speaking of Bloody Marys... If you're not in the mood to drink it all, maybe try out Michael Smith's Bloody Mary Poached Salmon instead?

        http://www.foodtv.ca/recipes/recipede...

        1. re: tartiflette
          daily_unadventures Aug 15, 2007 10:57 AM

          Ooh! I like the look of that, thanks!

        2. re: cheftori
          Candy Aug 15, 2007 12:31 PM

          I'm with you on that one.

          The juice should be fine for about a week in the fridge. I'd put it in a pitcher that can be covered so that it does not pick up other flavors.

          1. re: cheftori
            jinet12 Aug 15, 2007 02:51 PM

            Ditto...Bloody Mary time!

          2. pescatarian Aug 15, 2007 12:34 PM

            If you eat couscous (I prefer the whole wheat couscous myself), you can replace the water with the tomato juice when preparing the couscous for an extra tasty side dish (you can add whatever herbs, spices you want).

            1. revsharkie Aug 15, 2007 02:31 PM

              When I have a little bit of leftover tomato juice I freeze it in ice cube trays. You can use the cubes to thin things or to add a bit of flavor or in a recipe that calls for a little bit of stock.

              1. BobB Aug 15, 2007 02:37 PM

                Add crushed red pepper and cook some stuffed peppers in it.

                1. chef chicklet Aug 15, 2007 08:12 PM

                  its a good soup base, I would make a beef and barley soup with veggies. I'm over summer already.

                  1. Will Owen Aug 15, 2007 08:24 PM

                    There is nothing better, except perhaps for a good stock, as an emergency liquid for whatever sauce you're making. I freeze it in those giant cube molds from IKEA, and keep the cubes in a Ziplock for when I'm making soup or gravy or pasta sauce or something and need some kind of juice. Absolutely indispensible.

                    1 Reply
                    1. re: Will Owen
                      b
                      biggen Aug 16, 2007 07:44 AM

                      hey Will email me at jeff_peyton@hotmail.com I need to ask you a question

                    2. daily_unadventures Aug 20, 2007 08:06 AM

                      Thanks for the suggestions everyone!

                      1 Reply
                      1. re: daily_unadventures
                        daily_unadventures Aug 31, 2007 11:24 AM

                        Again, thanks to everyone for their suggestions I was inspired by the cous cous idea and made a sort of pilaf out of it. I finally posted about it here:

                        http://dailyunadventures.blogspot.com...

                        Cheers
                        Katerina

                      2. chocabot Aug 31, 2007 11:30 AM

                        tomato juice is good to use as the liquid in stew/braises instead of wine or broth

                        1. Chew on That Aug 31, 2007 11:45 AM

                          Make bloody marys! Mmmmm

                          1. h
                            holy chow Sep 2, 2007 07:22 PM

                            Mexican shrimp cocktail!

                            Chunk up avacado, jalepeno, onion, cilantro, tomato, cucumber and what ever other fresh produce you have in the fridge, add lime juice to taste and season. Plop in some cooked and cooled shrimp and a bit of stock from the shells. Serve chilled on a hot summer night with a bit of creame fresh stirred in for show.

                            Delish!

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