I would put the juice into a clad bottom sauce pan and start cooking it down to a sauce. Then, you may skip the tomato sauce in the recipe. Use the sauce you just made. You could put everything is a food mill to rid the seeds before reducing.

I freeze it and drop it into chili makins..

ahem

Ahem?

I generally keep a bunch of ends, bits and pieces in the freezer for the next time I make stock. That's probably what I would do with the seeds and squeezings. Any time I peel a carrot, have celery ends & leaves, cut the end slices off onions, core tomatoes, trim greens, or have little dabs of this veggie or that, too little to save for anything else, it goes into the bag.

Waste not, want not, as they say, and all these little scraps add flavor to my stocks.

I ended up straining the seeds and saving the juice. I will stash it in the freezer to add to some soup or chili later.

The guinea pig usually gets the veggie trimmings.

I checked my recipe files and found these:

Essence of Gazpacho
Chef Juan Pablo Felipe of El Chaflan Madrid, Spain
Adapted by StarChefs.com
Yield: 4 Servings

Ingredients:

Tomato Water:
2 kilograms tomatoes

Gazpacho Essence:
1 Liter tomato water
8 grams salt
6 grams sherry vinager
7 gelatin sheets, soaked

Cumin Toast:
1 slice of bread
Ground cumin
Salt
Olive oil

Garnish:
Cubed tomato
Thinly sliced green pepper
Italian parsley
Thinly sliced Jamón Ibérico or Jamon Serrano

Method:
For Tomato Water:
Puree tomatoes and pass through a chinois. Place tomatoes in cheesecloth and suspend over a container to catch the liquid. Allow to rest for 24 hours to obtain the maximum amount of water from the tomatoes.

For Gazpacho Essence:
Mix 200 grams of the tomato water with the salt, vinegar and previously-soaked gelatin. Mix with the rest of the water and pour into 6 small glasses with handles. Refrigerate until solidified.

For Cumin Toast:
Preheat the oven to 320ºF. Cut bread into thin, flat slices. Season with olive oil, salt and cumin and bake for 10 minutes.

To Serve:
Garnish solidified tomato mixture with cubed tomato, green pepper, parsley leaves and a few slices of jamon. Drizzle with olive oil and sea salt and top with a vertical slice of cumin toast.

Tomato Water Martini
Chef Ken Oringer of Clio  Boston, MA
Adapted by StarChefs.com
Yield: 1 Martini

Ingredients:

Tomato Water:
5 Ripe tomatoes
½ teaspoon salt

Garnish:
3 thin slices pickled small green tomatoes
6 caper berries
1 Tablespoon basil oil
6 small opal basil leaves
1 teaspoon jicama brunoise
½ teaspoon red tomato brunoise
½ teaspoon yellow tomato brunoise
1 cherry tomato, halved
Tomato popsicle

Method:
For Tomato Water:
Puree tomatoes and salt in a robot coupe. Wrap puree in a triple layer of cheesecloth and place in a chinois with a bowl underneath. Let sit overnight. Chill reserved liquid before using.

To Assemble and Serve:
Pour 3 ounces of chilled tomato water into a martini glass. Add pickled green tomato slices and caper berriers. Finish with basil oil, opal basil leaves, jicama, red and yellow tomatoes and half of the cherry tomato. Garnish with a tomato popsicle.

Tomato Tartare with Tomato Water

SERVES: 4
Tartare is the name given to a dish of ground raw beef served with seasonings and herbs. My tomato tartare has the look of the original and is delightfully refreshing for a first course. For the sauce, I emulsify the tomato water (the clear liquid is squeezed from the tomato halves) with olive oil and garnish the dish with herbs. If you don't have enough tomato water for the sauce, add some tomato juice, Bloody Mary mix or V-8 juice.
ingredients
TOMATO TARTARE
1 large tomato (about 12 ounces)
2 tablespoons finely chopped mild onion, such as Vidalia
1/2 cup diced (1/2-inch) day-old bread, preferably from a country-style loaf
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
TOMATO WATER SAUCE
Tomato juice, Bloody Mary mix or V-8 juice, if needed
5 tablespoons good olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon finely chopped tarragon or chives
2 chive flowers, for decoration (optional)

directions
For the tomato tartare: Cut the tomato in half crosswise, and squeeze the halves into a strainer set over a bowl to release the seeds and juice. Press with a spoon to extract as much juice from the seeds as possible; set aside. Cut the tomato flesh into 3/4-inch pieces. (You will have about 1-1/2 cups.) Put the tomato pieces in a bowl and add the seeds in the sieve. Add the remaining ingredients to the bowl and stir to mix.
For the tomato water sauce: Measure the tomato liquid; if necessary, add enough of the tomato juice, Bloody Mary mix or V-8 juice to bring the liquid to 5 tablespoons. Combine the tomato liquid and the remaining ingredients in a bowl, whisking to emulsify the sauce.
At serving time, divide the sauce among 4 plates. Place a 1/2 cup ring mold (or a tuna fish can with both ends removed) in the center of one plate and spoon one quarter of the tomato tartare into the mold. Carefully remove the mold. Repeat this procedure on each of the 3 remaining plates. Sprinkle with the chopped tarragon or chives, decorate with the chive flowers, if desired, and serve.

Tomato Water Bloody Mary
SERVES: 4 DRINKS
Restaurant Eve, Alexandria, VA

This Old Town restaurant occupies a restored 18th-century warehouse. Bar manager Todd Thrasher lightens the Bloody Mary by replacing tomato juice with "tomato water."
ingredients
Ice
16 ounces Tomato Water (below)
6 ounces pepper vodka
4 savory sprigs

directions
Fill 4 highball glasses with ice. Add 4 ounces of Tomato Water and 1 1/2 ounces of vodka to each glass. Stir well and garnish each glass with a savory sprig.
TOMATO WATER
In a food processor, combine 4 large beefsteak tomatoes cut into chunks with1/2 serrano chile, 1/2 red onion, 1 coarsely chopped 2-inch stalk of lemongrass and a large pinch of salt; puree until smooth. Pour the puree into a cheesecloth-lined strainer set over a bowl and refrigerate overnight. Discard the pulp. Add 2 ounces of fresh orange juice to the mixture and refrigerate for up to 1 day. Makes 16 ounces of Tomato Water.

Trout in Tomato Water

2 4oz filets of trout
2 red plum tomatoes (poached, seeded and skinned)
2 yellow plum tomatoes (poached, seeded and skinned)
2 green tomatoes (poached and skinned)
1 sprig of fresh oregano
1 64 oz whole tomatoes in a can
2 oz red and yellow sundried tomatoes (julienne)
8 oz. tomato juice (optional)
2 slices of brioche bread (¼ inch thick, cut into a 4x4 inch square, cut into four, then cut each one in half to form a triangleÂdredge with clarified butter and toast)
3 oz. cashew butter
Pinch of white pepper
Pinch of ground sea salt
5 large coffee filters
½ cup tri-colored Israeli cous cous
1 cup water
3 ounces of goat cheese

For the cous cous
In a 1 qt pot boil the water and add the cous cous. Lower the heat to medium and continue to cook for 4 minutes. Strain cous cous and mix with 3 ounces of goat cheese.

For the tomato water
Take a 5 large coffee filters and put then into the inside of a strainer. Pour the tomatoes into the coffee filters and let strain for 24 hrs. The result should be clear water like substance with a very strong tomato flavor.

For the fish
Take a non-stick sauté pan and put on the flame at medium heat. Add grape seed oil until it starts to smoke. Season the fish with a pinch of white pepper. Place the fish in the pan and cook 1 minute on each side and then remove from the pan. In a separate deep cooking casserole rest the fish in the dish submerged in tomato water. When the fish is ready to be served put the casserole in a pre-heated oven at 350 degrees for 3 minutes.

For the tomatoes
In a 1qt skillet pour the tomato water and bring up the temperature of 100 degrees. Cut the poached tomatoes in half. Put the poached, seeded, and skinned tomatoes in a small hand strainer and leave them in the tomato water for 5 minutes.

For the brioche
Take the cashew butter and spread in between the bread and close the two sides.

Assemble the plate
Scoop three ounces of the tri-colored cous cous in the center of the plate. Take the Trout out of the tomato water and place it on top of the cous cous. Strain the poached, skinned, and seeded tomatoes and place them on top of the fish. Peel oregano buds and place them on top of the tomatoes. Place the brioche with the cashew butter on the side of the fish. Use the tomato juice as a dipping condiment for the brioche, optional.

Grilled Salmon in Tomato Water

Notes: The amount of water that tomatoes produce depends on how juicy they are; you may need to adjust the amount you start with. If using thawed frozen peas, omit cooking them; just add with the onions and cherry tomatoes in step 5. Serve the salmon in tomato water, topped with creamy mayonnaise blended with fresh basil and lemon juice; offer crusty bread alongside.

Ingredients
5 pounds ripe tomatoes, rinsed, cored, and quartered
About 1/2 teaspoon salt
6 ounces purple or white pearl onions (about 1 1/2 cups)
1 cup shelled fresh peas (from 1 lb. in pods) or thawed frozen petite peas
1 1/2 pounds boned, skinned salmon fillet, cut into four equal pieces
Pepper
3/4 cup cherry tomatoes (at room temperature), rinsed and stemmed

Preparation
1. In a blender, working in batches if necessary, whirl tomatoes with 1/2 teaspoon salt until smooth. Pour into a strainer lined with two layers of cheesecloth (four if it's loosely woven) and set over a large bowl. Enclose nested containers in plastic wrap and chill, without stirring, at least 12 hours and up to 2 days to drain. Gather cloth edges and twist gently to squeeze out any remaining clear liquid, stopping when any red is released. Pour clear tomato water into a glass measure; you need 3 to 3 1/2 cups. Save red purée for other uses, such as pasta sauce.
2. In a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Add pearl onions and cook just until barely tender when pierced, about 3 minutes. Lift out with a strainer or slotted spoon and rinse under cold running water until cool enough to handle. Trim root end from each onion and squeeze out of peel. Add peas to boiling water and cook until barely tender to bite, 2 to 3 minutes (see notes); drain.

3. Rinse salmon and pat dry. Sprinkle all over with salt and pepper. Lay pieces on a well-oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until barely opaque but still moist-looking in center of thickest part (cut to test), 6 to 8 minutes total.

4. Meanwhile, in a microwave oven on full power (100%), heat tomato water until steaming, 2 1/2 to 3 minutes.

5. Set a piece of salmon in each of four wide, shallow bowls. Pour tomato water around fish and distribute onions, peas, and cherry tomatoes in water.

Yield
Makes 4 servings

Nutritional Information
CALORIES 471(38% from fat); FAT 20g (sat 4g); PROTEIN 41g; CHOLESTEROL 100mg; SODIUM 445mg; FIBER 0.0g; CARBOHYDRATE 34g

Sunset, AUGUST 2003

Thank you! Copied and pasted.

In case anyone needs to know: 28 pounds of tomatoes and the rest of what is required makes 27 pints of salsa. I left out the tomato sauce and some of the paste from Annie's lovely recipe or I'm sure there would have been more. Annie says her recipe makes 6 pints. I get five. Hmmm. The difference in measuring vessels perhaps. I measure my tomatoes in one huge 8 cup measuring cup from Pampered Chef. Maybe if measured differently one has more?

They are sitting on my counter like little red soldiers. My mechanic will get the first jar later today.

Yes, Jessy. That was just for you!

:)

Eileen, I think it's Deanna that says she always gets 7 pints, but she blamed it on me "tasting" too much before it got into the jars, LOL, so there, it's not just me.

I use the "goo" in soup but haven't found anything else it's good for besides compost.

Annie

Annie, I made the following modifications to your essential and fabulous recipe in case you'd like to see what I did. I opened a jar for lunch, dang it's good.

8 cups tomatoes, peeled, coarsely chopped, and drained
2 cups chopped onion, drained overnight (mine were very sweet and a mix of red and yellow)
1-1/2 cups chopped green peppers (I used a mix of 2/3 bell peppers and 1/3 mild Anaheims
1/2 cup fresh chopped cilantro
1 heaping tablespoon minced serranos and jalapeños
2 teaspoons cumin seed (I use whole and crush them with in a mortar and pestle)
1 teaspoon coriander seed (same as above, whole seeds crushed in mortar and pestle)
2 teaspoons dried Mexican oregano
2 teaspoons sweet California chili powder
30 turns of the pepper mill, black pepper
1/4-1/2 teaspoon chipotle powder
1/2 teaspoon celery seed
1 teaspoon to 1 tablespoon sugar (my onions were so sweet I needed to cut back on the sugar)
1 tablespoon plus 1 teaspoon kosher salt
2/3 cup lime juice
1/3 cup cider vinegar
1 6 oz. can tomato paste

Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot (I also sterilized) jars. Boiling water bath 15 minutes for pints.

This is a mild salsa, I carefully removed the seeds and membranes on the hot peppers. I made a batch with double the hot peppers and triple the chipotle for some folks I know who like more heat.

Oops!

And 6 cloves of garlic, minced (I cheat and use my microplane grater)

Yes, I get 7 pints, plus a tiny bowl for lunch, like clockwork, every time!
Annie Ashley tastes too much.........

DARFC

Deanna
(who has 21 pints sitting on the table like little soldiers too! awaiting their labels and new home on the shelf)

eileen, I think I'd like the addition of the celery seed and probably the chipotle, as long as I cut the other peppers down because I'm a wuss.

Annie

I had some for breakfast on yummy organic corn chips and dumped half a half pint into my chili that's on the stove..oh and that frozen hunk of tomato 'juice' from last week...
I only used 4 jalapeno's only 1 was seeds and membrane..and for a batch plus half...the salsa is SUPER mild...no heat at all...

I just rinse them down the drain....DARFC!

David