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