Home Cooking

Tomatoes Leftovers

Leftover canned and 'real' tomato juice


Home Cooking 4

Leftover canned and 'real' tomato juice

LJS | Sep 2, 2012 07:35 AM

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

Want to stay up to date with this post?

Recommended From Chowhound