After blanching and peeling plum tomatoes I strained the seeds and have a quart of tomato water. How long will this last? ideas for use?

Marnie
  • Posted by: Marnie
  • August 5, 2015
  • 2642 views
  • 12 Comments

12 Comments

Smaug August 6, 2015
Cooking grains is the obvious, or just put it in the stock pot if you have one. It makes a particularly nice seafood stock with shrimp shells and the like. My question: how many plum tomatoes did it take to get a quart of tomato water, and what did you do with them?
 
Marnie August 6, 2015
8 pounds! So far I have two batches of Marcella Hazan's Tomato Sauce with Onion and Butter in the freezer as well as several containers of plain crushed tomatoes.
 
Smaug August 6, 2015
Something I've had good success with- I cut tomatoes in half and freeze them in 2 lb. batches (about enough to dress 1 lb. of pasta). To use, you can thaw them in a pan, cook about 10 min. and run through a food mill. If they were really ripe, you might be able to do this without cooking. I usually strain out most of the liquid (simply let it sit in the food mill, turning occasionally ). I usually use it to cook the sauce, reducing as necessary, then add the pulp right at the end- it gives a very fresh tasting sauce.
 
Susan W. August 6, 2015
Marine, I froze an absolute ton of that sauce last year. I was so happy to have it on hand made with fresh tomatoes. I think I have one qt Ziploc baggie left, but hitting up my neighborhood farmer's market tomorrow for more tomatoes.
 
Nancy August 5, 2015
In the past week or 10 days, I saw a recipe for making pink salt using tomato water. Didn't interest me enough to make it. Wrongly thought it was NYT, but if you google under "news" for past 30 days you may find it.
 
Nancy August 9, 2015
OK, turns out the recipe is on this site.
But, sorry, I can't find it with the search function.
If you want it, try google search, which I've heard gives them better food52 results.
 
sexyLAMBCHOPx August 9, 2015
Here is is: https://food52.com/blog/13558-a-good-reason-to-peel-your-tomatoes-turn-them-into-salt
 
Nancy August 11, 2015
SLC - glad you found the recipe for tomato-flavored salt. Thanks.
 
sexyLAMBCHOPx August 5, 2015
Here's a recipe that has been featured on the site using tomato water : https://food52.com/blog/11127-michael-ruhlman-s-pasta-with-tomato-water-basil-and-garlic
 
HalfPint August 5, 2015
If you imbibe alcohol, make some cocktails with the tomato water. Here's one for Tomato Water Blood Mary,
http://www.foodrepublic.com/recipes/tomato-water-bloody-mary-recipe/
 
702551 August 5, 2015
You can use it in many savory dishes in place of water/stock/etc. or to rehumidify whatever tomato preparation you are creating. It freezes well, so using it right away is not an issue.
 
Jennifer August 5, 2015
Agreed that you can/should freeze whatever you don't use right away. I love tomato water for cooking rice, farro, other grains.
 
Recommended by Food52