Leftover canned and 'real' tomato juice
I just made large batches of gazpacho and ratatouille (yes, the tomato crop came in BIG this year!). After all that peeling, seeding, 'draining' etc, I have about 6 cups of a mix of tinned, but mostly fresh, seedless and bright coloured, tomato juice....just tried it and it is VERY tasty.
I could use it as is for Bloody Mary's or just plain with lemon at dinner. But I was curious as to whether I could use it for soup base? If so, any recipe ideas?
And can I freeze it for future soup/stew additions?
Will its' introduction too soon in the cooking process render beans, potatoes, celery etc. impossible to cook thoroughly the way whole tomatoes do?
Thanks in advance! LJS
What an awesome problem to have! I hope my crop is as good as yours (southern hemisphere), seedlings just starting now.
If you freeze it, I have found that you have to use it in cooking. They taste a little strange in fresh things such as salsa etc once defrosted. (I normally use canned tomatos in salsa, lazy I know).
ABSOLUTELY can use in soups. Last time I made a BIG batch of fresh salsa (to can), I strained off juice... didn't toss. After I PACKED jars as full as possible, topped off with the juice... a bit of a v-8 by then with onions, peppers, etc. ANything that I didn't use, I just put in containers and froze. Then when I was making stew, chili, soup... just popped out into pot with rest of stuff.Thinking would be a nice change from plain water for cooking rice, too.