What to Do With Liquid From Seeding Homemade Tomatoes?

Marinades

• Tomato water makes a good base for a marinade for mild-flavored meats, such as chicken and fish. The acidity level is a bit lower than you might find in other acidic marinade ingredients, such as vinegar or citrus fruits, but it is high enough that it effectively breaks down the proteins to make the meat more tender while adding a nice flavor. Experiment with different flavors and add compatible herbs, such as cilantro or rosemary, and other seasonings, such as salt, black pepper and garlic.
  
  

Stocks and Broths

• If you find yourself short on liquids for soups and stews, use the tomato water for added volume. As with the marinades, the low acidity in the tomato water will help tenderize any meats you add to the recipe while providing a new depth of flavor. Additionally, if you are making your own stock, replace some of the water in the recipe with as much tomato water as you have to infuse the meats with sweet tomato flavor.
  
  

Sauces

• If you're making your own tomato sauces from scratch, go ahead and add the tomato water to the saucepan once you've removed the seeds and chopped the tomatoes. You will have to cook the sauce slightly longer to boil off the extra liquids, but the tomato flavor will be that much more concentrated when you're ready to serve.
  
  

Poaching or Braising

• Most poaching liquid recipes call for some type of acidic liquid, such as lemon juice or vinegar, to help tenderize the meat during the cooking process. Because the flavor is so mild, you will need to use more tomato water than you would vinegar or lemon juice. For example, if your recipe calls for 1/4 cup of lemon juice, use 1/2 to 3/4 cup of tomato water. For braising recipes that call for wine but allow you to substitute with water, substitute the liquid with tomato water instead.