Tomato consommé

Just a bit of possibly useful info.

I opened a jar of my passatta and had 300-400 ml left so decided to try the cryofiltration/clarification I have used on stocks. So froze the pasatta then let it thaw and drain undisturbed in a cheesecloth lined sieve.
Notes
Worked really well, producing a crystal clear red gold fluid
400 ml produced around 200 ml of consommé
The consommé was full of tomato flavour
The remaining pulp was near tasteless which came as a surprise, so was consigned to the compost rather than the pizza sauce I’d envisaged.

Interesting. Why does the cryo work so well? Would you have gotten a similar result just letting it sit in cheesecloth for an hour?

Freezing will disrupt the cell membranes and cell walls of the plant tissue, thus more thoroughly releasing the flavors than just a physical pureeing.

-Paul W.