Yeah my gut reaction suggestion would be to add it to veggie stock. A little extra veggie flavor would be good. Also, if you wanted to use a little bit at a time freeze it into ice cubes and then you could think out sauces with it, or add it to soups, like they suggested above.

They would make excellent ice cubes for your bloody marys!

Cooking liquid for Mexican rice

I use it in place of stock or water in Moroccan and Indian dishes, as well as southwestern flavored stews. Also, you can use it instead of stock and water for a red colored and tomato flavored Mexican rice--just saute onion, garlic, and then the rice and then cook it all with the tomato juice and maybe some cumin, and then mix in roasted chile peppers, corn, cilantro, and/or queso fresco when it's done cooking.

My ideas are about the same as the ones above: you could add leftover tomato juice to chili, pasta sauce, soup, ramen noodles, rice dishes, salsa, barbecue sauce, mixed drinks, etc.

Why not just use the liquid and let it boil down? When I make any dish with canned tomatoes or Relish (tomato & onion mix), I usually allow the liquid to simmer down to thicken it, and it adds a wonderful additional flavour to whatever is being cooked.

I make a spicy tomato soup inspired by Indian restaurant meals: fry up some diced onion with garam masala, salt, turmeric, coriander powder, a few black peppercorns, and a bay leaf, then add tomato juice and an ice-cube or two of frozen homemade vegetable or chicken stock, and bring to boil. Dress with cilantro and fresh diced tomato if you have these on hand.

Perfect for gazpacho!

You can also add it as you're making salad dressing.

Grandmother cooked her spaghetti in tomato juice and then added grated cheese and mushrooms. It was one of our favorite meals.

Sorry to be a nattering nabob of negatism, but isn't this stuff loaded with bpa? I'm sorry to say that I'd throw it out.

I was going to echo the concerns about BPA too. It is especially heightened with acidic foods like tomatoes. I buy tomato-ey stuff in jars instead.

Still, if you already have it...I always like to add a bit of tomato sauce to my veggie stocks. Helps make a great soup base. Reduce it and use in pasta sauces...or add a bit of the thickened/reduced stuff to pizza crust maybe? I've never tried it, but it sounds good. :)

One of my favorite quick lunches is to cook a little pasta, cover with chilled tomato juice, and top with a little basil and salt and pepper.

Yea Trish1980! ... never thought of vodka... I just drink it. My little perk for cooking dinner.

Ah yes... the BPA. I haven't found standard whole tomatoes in jars... only cans. Latebutearnest & Nikki Moore, what brand do you guys recommend?

Bpa sucks. Hate to think what they'll come up with to replace though...

Just wanted to talk about BPA. It is present in tomatoes canned in aluminum cans or other stored materials such as plastic. Most of the articles I've read about BPA in tomatoes state that home canned tomatoes in "Jars" is BPA free. So, again, go back to our roots and start canning your own... Just make sure you add about a tbsp in each jar you can... BPA it might not have but if you don't can with enough acid, you might have to face botulism which is MUCH worse!

I use my juice as a base for smoothies, I use it as a replacement for chicken and veggie broth. I also makes great bloody marys. LOL I also make my own V8 Juice which really kicks the butt of the store bought kind. :)