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Step 3Extracting the Tomato Stock
Tomato stock is the liquid from the tomatoes. In conventional sauce making, the water in this is boiled away (into the air of your house -- great stuff on an already hot, humid day!). You might argue that the "essences" of tomato are kept in the sauce. I'd argue that I like a "fresher" taste to my sauce even though it is canned.
To extract the stock:
1. Roast your tomatoes.
2. Put them in the colander and cut through them to start liquid release. Cutting is optional with small tomatoes, but recommended for those tennis ball size or beyond.
3. Mash while still hot and let them sit to drip and cool before putting them through the tomato mill. You can stir them a little to encourage the liquid to go to the sides and bottom of the colander, but not so much that you put a lot of pulp into the stock.
4. When the level of stock reaches the bottom of the colander, pour the bowl's contents into a pot (if you are processing that day) or into large containers to store in the fridge or freezer for later processing. I elected to process that day since I was planning to freeze pulp for some meat sauces later in September.
Whatever do you use it for?
1. Soup
2. Cooking rice
3. Anywhere else you would use a vegetable stock.
I usually add whatever green herbs I have on hand, starting with parsley (I now grow parsley to have it on hand for tomato stock and also a salted vegetable stock I put up). I know I'll be adding lemon juice to assure acidity, so lemon thyme combines nicely with that. Garlic chives are rampant in my kitchen garden, so I also add those. They have a more delicate flavor than garlic itself. I like to add celery if I have it at hand. You can also go Italian and use basil and oregano. Use combos you like for soups.
When I've accumulated enough for 5 or 6 jars, I take a cup of the stock and blend up the herbs with it. I add that to the pot of stock with some salt to taste. I simmer it about 5 minutes before putting it into pint jars (with a tablespoon of lemon juice in the bottom of each jar). I process those in a water bath for 35 minutes.
To extract the stock:
1. Roast your tomatoes.
2. Put them in the colander and cut through them to start liquid release. Cutting is optional with small tomatoes, but recommended for those tennis ball size or beyond.
3. Mash while still hot and let them sit to drip and cool before putting them through the tomato mill. You can stir them a little to encourage the liquid to go to the sides and bottom of the colander, but not so much that you put a lot of pulp into the stock.
4. When the level of stock reaches the bottom of the colander, pour the bowl's contents into a pot (if you are processing that day) or into large containers to store in the fridge or freezer for later processing. I elected to process that day since I was planning to freeze pulp for some meat sauces later in September.
Whatever do you use it for?
1. Soup
2. Cooking rice
3. Anywhere else you would use a vegetable stock.
I usually add whatever green herbs I have on hand, starting with parsley (I now grow parsley to have it on hand for tomato stock and also a salted vegetable stock I put up). I know I'll be adding lemon juice to assure acidity, so lemon thyme combines nicely with that. Garlic chives are rampant in my kitchen garden, so I also add those. They have a more delicate flavor than garlic itself. I like to add celery if I have it at hand. You can also go Italian and use basil and oregano. Use combos you like for soups.
When I've accumulated enough for 5 or 6 jars, I take a cup of the stock and blend up the herbs with it. I add that to the pot of stock with some salt to taste. I simmer it about 5 minutes before putting it into pint jars (with a tablespoon of lemon juice in the bottom of each jar). I process those in a water bath for 35 minutes.
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