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| Over the past 2 weeks I have processed 120 lbs of slicer tomatoes into sauce. To minimize the amount of time I had to boil down the sauce to the right consistency, I drained off a lot of the tomato water. After canning 50+ pints of "tomato broth", I still have a pot with about 5 quarts of tomato water left. I was thinking of experimenting with a tomato syrup.
I figured I would use the typical recipe for fruit syrup - 2 parts liquid to 1 part sugar, then boil to 219. But I'm wondering about acidification. Can I acidify the tomato broth before I add the sugar? Or should I acidify the individual jars? I was planning to acidify with red wine vinegar. Any thoughts as to how I should go about doing this. I was going to put the pot on the stove shortly to start boiling down the tomato water - trying to concentrate the flavor a bit more before I add sugar. For all of you thinking - gross, tomato syrup on panacakes or ice cream. I'm thinking of using the syrup in savory applications - mixing the tomato syrup with oil and vinegar to make a vinagrette for salad. Or maybe drizzle the syrup over baguettes with goat cheese. Or maybe add a bit to brighten up the dressing of pasta salad. |
Follow-Up Postings:
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| Nobody has answered, likely because nobody knows :-) How did it come out? |
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- Posted by chrisb_sc_z7 7 (My Page) on Thu, Sep 27, 12 at 12:49
| I saw on Diary of a Foodie one time where someone put tomato juice/puree/whatever liquid in a centrifuge and separated out the solids. Ended up with a yellowish clear liquid that they used to make something with. I forgot what. Point was that it maintained all the flavor and just looked different. To me, that would make a good tomato flavored syrup starter. |
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| My girlfriends came over as I was boiling the juice down. We ended up making bloody Mary's and shrimp cocktail. I'm still going to try tomato syrup. I have some tomatoes in the freezer still for a batch of sauce. Still mulling how I will acidifying it. I'm thinking at this point of just using citric acid. Since the vinegar would concentrate if I put it in ahead of time. And it would water down the syrup if I added it directly to the jars. |
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| pixie lou, I hope you'll follow up and let us know how it went. Your suggestions for how to use it sound really intriguing. |
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| There is always Tomato Jam or Jelly. I make it all the time. The lemon juice and sugar go in together with the tomato juice, brought to a boil, then liquid pectin added and boiled for 1 min. Put in canning jars and BWB for 10 min. Tomato Jam is especially tasty on grilled cheese sandwiches and on toast with fried egg. Some of my customers use it as salad dressing mixed with cider vinegar and basil. Nancy |
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| I have made tomato jam in the past. Which is why I thought of trying syrup. But maybe I can double heck my notes re acidification. Though there is still the issue of cooking down the syrup. I'll probably be trying this in about a month. I'm headed on vacation and will do this when I get back. |
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