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Old August 17, 2017   #1
Nan_PA_6b
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Default Tomato "Liquor"

When I cook down tomatoes, I drain the liquid out.This works really well if using frozen toms. As they're cooking, I'll skim off even more liquid. All that liquid goes into a pot that boils until it's reduced to about 1/3 of original volume. This is what I call "tomato liquor." Making liquor keeps one from having to cook down the sauce ad nauseum.

It has a concentrated tomato flavor. Usually I pour it back into the sauce. Today I was making soup, and after using some liquor, I had the perfect tasting soup. Now I have the rest of the leftover liquor. Does anyone else make this? What do you do with it?

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Old August 17, 2017   #2
PhilaGardener
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How about freezing it in small amounts for use off season (like that great sounding soup)?
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Old August 17, 2017   #3
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I definitely will freeze it! And using it in a different soup, say beef vegetable/barley, might be just the thing. "Tomato stock."

Nan

PS- the tomato soup is to die for, with sourdough bread & butter!

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How about freezing it in small amounts for use off season (like that great sounding soup)?
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Old August 17, 2017   #4
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Sounds delicious!
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Old August 18, 2017   #5
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I use it to cook rice.
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Old August 18, 2017   #6
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Ooh, that would be good and tasty!

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Old August 18, 2017   #7
Nematode
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That liquor makes an amazing white cream of tomato soup.
Kind of mind blowing to get all that tomato flavor in a white soup.
Oh, if you happen to cook pine nuts and a touch of garlic in the pan before you make the soup it doesn't hurt.
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Old August 18, 2017   #8
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Nematode, I never in a million years would have thought of doing that. But now I guess I'll have to try it...

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Old August 18, 2017   #9
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Cook shell fish in it.
Set aside then cook rice in it.
Or add it to gumbo.
Let it get iced cold and mix with vodka.
No never done it but it sounds good.
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Old August 18, 2017   #10
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I'm thinking meat marinade.

Worth, a bloody Mary with more of a kick!

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Old August 19, 2017   #11
Nematode
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The flip side is that you are missing all that tomato goodness in your sauce.
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Old August 19, 2017   #12
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I agree with you Nematode, but in this case, I added the liquor until the soup was perfect, and had some left. Usually I plow it all back into the sauce. I'm surprised to read threads where so many people say they discard that liquid rather than cooking it down & returning it to the sauce.

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Old August 19, 2017   #13
Worth1
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If I wanted the liquor to stay mixed up with the sauce I would mix in some xanthan gum.
The stuff is in many products we use and nothing wrong with it.

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Old August 19, 2017   #14
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Quote:
Originally Posted by Worth1 View Post
If I wanted the liquor to stay mixed up with the sauce I would mix in some xanthan gum.
The stuff is in many products we use and nothing wrong with it.

Worth
It doesn't stay mixed?

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Old August 19, 2017   #15
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I drink it ( bloody mary or virgin mary ), make soup w/it.
I am making 8 gallons of wine too. It is in the second stage of fermentation now.
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