6-in-1...what to do with the drained liquid?

[RSMBob]

Thanks to you guys here, I discovered 6-in-1 a few years ago and haven't gone back to anything else. Recently for deep dish/stuffed i have been draining the tomatoes, but ok, I'm a thrifty kinda guy and want to use the run-off....but for what?

[tdeane]

How about soup? Or, a nice spicy caesar.

[Mad_Ernie]

I echo the soup suggestion.  Sounds good on a day like today. 

[JConk007]

#1 dont dump it ! Add a little red wine and boil it on low to reduce it. Now you have a nice sace you can do alot of things with A great option is  part of a nice past sauce.
John

[trosenberg]

Makes a nice Bloody mary.

[zalicious]

Try using it as the 'water' when making bread. It's very good.

[Mendocino]

When straining, what sort of strainer is used and how long?

Thanks in advance.

Jake

[Pizza_Not_War]

When straining, what sort of strainer is used and how long?

The best way I have found is to use a gold coffee filter basket. Fill with crushed tomato and let sit in fridge for several hours, I just put it on top of a plastic quart sized deli container. I have found 6 in 1 to be much more watery than other brands such as Eden Organic, my preferred brand at the moment.

PNW

[BTB]

For Chicago Style deep dish pizzas, I strain it for about 45 minutes as indicated in the picture below.  I do not like to strain it any longer than that as it dries up the tomato flavor too much I think.  I used to strain it for hours, but I found that the result was very undesirable, at least IMO.  For thin crust pizzas, I use it straight out of the can without any draining.  In both cases, I mix and blend a number of spices and herbs with it.   I have not found Escolon's 6 in 1 to be any more watery than other brands.  My wife uses the drained liquid to add in a number of things (salad, soup) or we simply dispose of it.

[The Slice]

I just ordered 6 cans from there web site and I'll be using them for NY style. I like smooth sauce so I'll be using a wand to mix them. Do any of you think I'll have to drain out some of the water first? Will the water separate after being mixed? I don't really use paste so it will likely just be the tomatoes and a wine slurry I'll add for flavor. thanks in advance  Billy

[lj]

I made pizza last night, and tonight I'm going to use the drained liquid for pepper steak.
  I would also use it for beef barley soup, & spaghetti sauce. That sauce is soooo good
I would never throw it away.