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?
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.
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.
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.
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.
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.
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
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/
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.
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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.
http://www.foodrepublic.com/recipes/tomato-water-bloody-mary-recipe/