Questions around preparing or cooking with tomatoes, along with selecting appropriate varieties

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Tomato Products containing Citric Acid

I read that tomatoes are often not picked in the optimal ripeness for canning and because of this, citric acid is added to promote further ripening within the can. I purchase bottled pasta sauce and ...
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1answer
222 views

How do I boil down a gravy?

I'm following a recipe that required an hour of simmering, first 30 minutes covered, then 30 minutes uncovered. I guess I didn't get the simmer correct as by the end of the hour; the liquid should ...
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0answers
43 views

What is tomato sauce cooking time?

I tried the longer cooking time of 60 minutes while I have seen recipes call for 20 minutes, The taste came heavy but it felt like only tomatoes and somewhat like ketchup, I added onions, garlic ...
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3answers
95 views

Best way to store tomato paste/puree?

What is the best way to store tomato paste or tomato purée? Just to be clear, I'm talking about this stuff At home we buy metal cans of the stuff (500g or 1Kg), but once opened, within about 5 to 6 ...
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1answer
70 views

Equivalent tomato products: paste, sauce, puree, diced, whole

Doctor says low sodium so now I have to make my own tomato sauces ( pizza, spaghetti etc ). So I look up a bunch of recipes online to decide what to add and in what proportions ( using no salt added ...
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1answer
79 views

Are sundried tomatoes regulated in the EU?

There are different methods for drying tomatoes, and I suppose that using a dehydrator is most convenient in an industrial setting. Still, many dried tomatoes are sold as "sundried tomatoes". I have ...
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1answer
53 views

Can I use tomato paste in dal?

My current method for making an Indian dal include using whole peeled tomatoes, almost always canned. Would substituting Tomato Paste, the thick stuff from cans, change the taste, and if so, how? I ...
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2answers
2k views

Are these tomatoes San Marzano knockoffs?

I buy these tomatoes at my local grocery and always assumed they were San Marzano brand. I was waiting for my soup to simmer and was reading the label when I noticed the initials on the label actually ...
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1answer
52 views

Why did the skin of my tomatoes fracture after a few days in a refrigerator?

I purchased a bunch of red tomatoes on a twig a few days ago, and put them in a plastic bag in my refrigerator. When I opened the plastic bag five–six days later, all the bottoms of the tomatoes (...
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1answer
113 views

How does (Goya) Sofrito sauce compare to salsa?

I was reading some rice recipes online. Some used sofrito sauce. I read the ingredients on the Goya label. It is similar to salsa. I think salsa is chunkier and uses fresh veggies whereas sofrito ...
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6answers
2k views

What methods make tomato chopping less messy?

Chopping tomato is real mess sometimes. I just want to know that what is the best chop tomatoes without any mess? One trick I did was to deep freeze tomatoes before cutting them and then used to ...
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2answers
795 views

Is the un-moldy part of tomato paste still safe to eat?

Today when I was making Bolognese sauce, I removed the moldy part of the tomato paste and use the non-moldy part in the sauce. After searching on the internet, I found out that I can get sick from it. ...
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2answers
74 views

Which types of tomatoes are good for which dishes? [closed]

I am just beginning to realize the difference between the tastes and quality of different tomatoes for different dishes. I need help from a tomato expert. Which tomatoes are best for the following ...
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1answer
124 views

Does adding sugar to tomato type sauces affect acidity?

Many(most?) tomato based pasta sauces have added sugar, it is generally a very small amount. I have always heard this was done to reduce the acidity. My main question: Does this little bit of sugar ...
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2answers
110 views

What should I look for when choosing tomatoes for pasta sauces?

What factors should I take into account when selecting tomatoes for sauces? Background: I'm growing my own tomatoes, and I need to start germinating soon. Taste and production are my 2 first ...
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1answer
49 views

How do I measure the ripeness of my tomatoes?

In my quest for a perfect shakeshouka (eggs in poultry) I figured out I need less acidity in the dish, and have read that acidity in tomatoes varies widely. I have read that very ripe tomatoes have ...
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1answer
30 views

Stewing Tomatoes for a Purée(sauce)

Aside from water, are there any other liquids I can use to stew tomatoes to make a purée? I was thinking maybe chicken stock or vegetable but don't know how that would taste or if it would even be ...
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3answers
2k views

I accidentally dropped the lid from a can of diced tomatos in my crockpot of cabbage roll soup! [duplicate]

I went to stir the cabbage roll soup and found the metal lid to the diced tomatoes in the soup. It's been in there for at least an hour with all the food in the crockpot cooking on high. I got it out ...
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1answer
54 views

How to measure tomatoes for making sauce?

In the ingredient list my recipe calls for 10 lbs of tomatoes. I'm not sure if this means before or after they are cored and peeled. What is the best way to measure tomatoes for canning sauce?
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3answers
173 views

Should I peel my tomatoes before making a sauce?

What are the pros and cons of peeling my tomatoes before making a sauce? I basically make two different sauces a classical red sauce and a "pink" sauce that is a light alfredo infused with white wine ...
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2answers
810 views

What effect have bay leaves in a meat/tomato sauce?

A bolognese-type sauce recipe I usually do uses ground beef, canned tomatoes, onions, carrots, chilli, garlic and bay leaf. The bay leaf gets cooked with the rest for a while and the sauce tastes ...
3
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2answers
844 views

How can I get weak-tasting tomatoes?

I love the weak tomatoes that you get at fast food restaurants like Subway. Whenever I buy tomatoes from the grocery store or the farmer's market, they're too strong and I end up throwing them out. ...
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0answers
89 views

Bubbles in canned tomato sauce

I put up two quarts of fresh tomatoes for sauce yesterday. They were in the hot water bath for 45 minutes. This morning they are cold & I thought ready for the cupboard. I notice many air bubbles ...
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1answer
116 views

Cooking down tomatoes

I grow sauce tomatoes, roma and others. When they come in I blanch them, then run the thru a food mill. I then freeze the sauce in plastic freezer bags or cook it down into paste. I recently tried ...
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3answers
797 views

What device to use to chop/dice tomatoes?

I make chunky salsa in 2 quart batches. I have terrible knife skills, it takes me way too long to dice the amount of tomatoes needed for a batch. I am looking for a piece of equipment that will chop ...
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3answers
1k views

Using Canned San Marzano Tomatoes Vs. Regular Canned Tomatoes

I have never used San Marzano tomatoes yet. I recently bought a cookbook and most of the recipes call for San Marzano Tomatoes. They are more expensive. Is it really worth paying the extra money for ...
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3answers
512 views

Can I refreeze sauce made from frozen tomatoes

Hi I have some frozen tomatoes and I would like to blend them in my Vita mix and make sauce. My question is can I re-freeze the sauce once it's been cooked.
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1answer
159 views

Turn Passata Into Tomato Paste?

I have an American recipe that calls for 12oz Hunts Tomato paste and 1.5 cups of water. The nearest thing I have is Passata. I don't know much about cooking, but they both seem to be made from ...
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2answers
1k views

Is it advisable to freeze tomatoes?

I have some tomatoes that might go bad soon. Do they freeze well? (E.g. taste, texture)
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2answers
285 views

What is a device used to slice tomatoes with in one motion called?

I worked at a restaurant for a month once and they had a device there. It was a rectangular box: you'd put a tomato in it, and there was a handle at the one end you could use to push the tomato ...
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2answers
432 views

Why does tomato not dissolve when I make curry

when I am cooking curry, I add chopped tomatoes. I cook the tomatoes for 30+ minutes. In spite of this the tomatoes do not fully dissolve by the end of cooking. There are still whole pieces of tomato ...
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3answers
183 views

How do you quickly prepare tomatoes for pizza?

Whether is be homemade pizza or adding topping to the self-rising frozen pizza we love adding meats and veggies. We often have tomatoes at hand. I slice them thin and lay them on a paper towel and ...
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2answers
2k views

What can I substitute for tomato juice?

I have a daughter who is allergic to tomatoes, but there are so many recipes calling for tomato juice. What can I use to substitute for tomato juice?
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2answers
2k views

What is a mealy tomato, and how would one use one?

When people say a tomato is or isn't mealy, what does that really mean? I've never had a tomato that was grainy, as it's sometimes described. Is that even possible? That sounds like a tomato with sand ...
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2answers
4k views

Why do sun-dried tomatoes taste different than fresh tomatoes?

I thought that dehydrated produce only differs from fresh produce in containing less water, so why do sun-dried tomatoes taste so different from their fresh counterparts?
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2answers
3k views

Why remove the skin and seeds of a tomato?

Many recipes ask for peeled and seeded tomatoes, which I find both wasteful and too hard work. What is the point of removing seeds and skin of tomatoes? Just texture and presentation? Or can it ...
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4answers
1k views

How do I preserve a tomato's freshness after it is cut?

I've seen and read online, and experienced firsthand, that refrigerating a tomato is an awful idea. Not only does it lose freshness, it does little to prevent wilting and leads to flavorless tomato. ...
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2answers
142 views

How to write the so called wooden tomato / wooden potato in Chinese (and where to find it)?

I once went to a Chinese restaurant with a Chinese friend, and there was this sort of yam which was white colored and covered with a whole bunch of red/pink dots resembling freckles and these dots ...
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0answers
95 views

Tomato Sauce Turns Dark/Sweet

I tried to make my own tomato sauce from fresh tomatoes using a slow-cooker (for quite a long time). I gather this may not have been a good idea because the result is very dark red and it's super ...
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3answers
86 views

What are the options for sweetening?

This question relates to a tomato based sauce, but I imagine it applies to all dishes. I recently made meatballs in a tomato sauce; typically, I find that any tomato sauce is too bitter. I found a ...
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3answers
3k views

What can I substitute for tomato paste to thicken a marinade?

This recipe calls for 2 TB tomato paste in the marinade. I assume it is to thicken it so more stays on the meat and veggies. I don't want to open an entire can of tomato paste just to use 2 TB. Can I ...
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3answers
989 views

Why to remove skin and seeds of tomatoes when we puree them?

I tried a couple of recipes which demanded tomato puree which was eventually cooked as part of the gravy. The gravy turned sour even after cooking it covered for more than 15 minutes. Is that because ...
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4answers
379 views

How do I sautee tomatoes without them being juicy?

I sautee them in olive oil and salt and they turn out great except for the fact that they are too juicy. If I could just get the juice out, they would be perfect. I had some tomato basil pasta the ...
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2answers
2k views

Air bubbles in canned tomatoes

I've always been told that if you see air bubbles in canned food, you should treat it like toxic waste. Today I opened a can of tomatoes and saw a few air bubbles form along the edges of the can. Is ...
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3answers
4k views

What size are small, medium and large tomatoes?

Many recipes call for a tomato of a certain size. How do you know the difference between small, medium and large tomatoes?
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5answers
4k views

Fresh vs Canned tomatoes in Indian cooking

How does fresh and canned tomatoes compare in indian cooking? I usually see recipes call for pureed or finely chopped tomatoes, which are added after the initial stage of frying the spices and onion....
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5answers
20k views

Is it safe to store unopened metal cans in the refrigerator?

A co-worker and I are having a disagreement on whether or not it's okay to put unopened cans of pizza sauce in a refrigerator. I say it's not, because the acidity in the tomatoes in the can will make ...
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2answers
242 views

What to do with too-dry sun dried tomatoes?

I bought a huge bunch of sun-dried tomatoes with the intent of pickling them in olive oil. So I started with a small batch, but still after weeks in the oil, they are still hard. So I guess they are ...
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1answer
195 views

Salty Chili and too spicy [closed]

I cooked chili with lime/chili pepper seasonings. It's too salty and too spicy. How do I fix it? The seasonings were packaged by Whole Foods, called Tequila Lime Seasonings
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2answers
2k views

How to store blanched tomatoes?

So I like to cook food in advance so its quicker to make dishes when I come back from work. After blanching a few tomatoes, how can I store them so I can use them days after? Should i refrigerate them ...