Mods, I won’t be offended if this post isn’t allowed, but I had to share my delicious discovery!
I freeze my tomatoes before canning them, I find it’s so much easier to get the skins off once they defrost. But I’ve always been left with a full pot of tomato water after defrosting all those tomatoes that I never know what to do with.
Here’s the answer. Make pasta for dinner and boil the pasta IN the tomato water with plenty of salt. It is surprisingly tomato-y and SO delicious with basil, a little park and black pepper.
What else do you make with strange canning by-products?
by PeeWeesTequila
6 Comments
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That sounds delicious
Wow! I feel kinda silly for never thinking of this before. Genius!
I make rice, lentils and whatever veggies I have too much of with some herbs and seasonings in my fake instant pot. I call it Glop. It’s delicious!
I’ve never canned tomatoes before. I have a freezer full of them. I’m thinking I want to can “crushed” tomatoes, will that work with previously frozen tomatoes? Or is it better to make a sauce of some kind?
So technically you are supposed to still keep the tomato water with the tomatoes… that’s where a lot of the acidity that keeps it safe is.
Just an FYI