Tomato Stock

Tomatoes yield very little waste when processed.  The reason for this is the entire tomato can be used.   The pulp can be used in sauces, chutneys and salsas, the skins can be dried for tomato powder and the natural juice that is released can be used for stock.  Tomatoes contain high levels of the enzyme pectase (pectinerterase) that is activated when tomatoes are cut.  This results in separation of the pulp and juice in home canned tomatoes.  The enzyme is destroyed at temperatures over 180ºF (82ºC).  Using this knowledge it is possible to force tomatoes to separate in order to make two products, one from the pulp and the other from the separated juice.

Removing the juice from the pulp results in a thicker pulp that takes less time to boil down to the desired consistency for sauces, ketchups and paste.  Reserving that liquid to can as tomato stock puts one more product on your pantry shelves but once you have tried it you will see why I rave a little about it.  It has a lovely, mellow flavour.  Tomato stock gives an amazing flavour to roast beef during cooking and to the resulting gravy.  The stock is also wonderful added to soups or stews as well as using as the liquid for cooking rice or pasta. 

Each hamper of tomatoes will give a yield of about 20 - 250 ml (half-pints) of tomato stock.  This particular hamper was processed into two sauces, one that did not have the juice removed so I ended up with 10 half-pints.  Every time I make a sauce where the tomato juice can be separated from the pulp I do.  I'd like to finish the season with 60 - 250 ml (half-pint) jars of tomato stock for the upcoming year.  I'm using half pints because I prefer that size.  It is the perfect amount for adding to roasts and stews.  The tomato stock can be processed in 500 ml (pints) jars as well as L jars.  I process at 10 lb pressure for 15 minutes.