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

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2
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1answer
1k views

What's the source of the sweetness in tomato sauce that's simmered for at least four hours?

I was reading up on tomato sauce, and it seems important to simmer the sauce for at least a few hours. The “Frankies Spuntino” recipe is about as simple as it can get, it doesn't even contain onions. ...
1
vote
2answers
4k views

How do tomatillos differ in taste from under-ripe tomatoes?

I can't get access to tomatillos, but I would like to know what they taste like. This helped me a bit, but it's not entirely clear to me what would be different between tomatillos and under-ripe ...
4
votes
3answers
762 views

Will tomatoes keep for longer if you keep the stalk in?

I know that avocados are supposed to keep longer with the stalks; I would like to know if it is also true for tomatoes?
3
votes
1answer
811 views

How do I get rid of that calcium chloride taste in my tomato sauce?

When making high-heat, quick tomato sauces using economical brands of tomatoes packed using calcium chloride (and citric acid typically), the metallic taste and fake-fresh texture are disturbing. ...
0
votes
1answer
2k views

How Long Does Tomato Juice Last?

We've been buying tomato juice in smaller containers and now decided to buy bigger ones. But, when we went to the store the tomato juice says that it only lasts two weeks in the fridge. Expiration ...
2
votes
2answers
2k views

How can I make Shepherd's Pie without tomatoes?

Shepherd's pie recipes usually involve cooking the lamb mince with tomato paste or chopped tomatoes from a can, for example in this BBC recipe, or this Good Food recipe. How can I best approximate ...
6
votes
4answers
48k views

What is the difference between grape and cherry tomatoes?

What is the flavor difference between grape and cherry tomatoes? The store had both and they looked rather similar.
3
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2answers
449 views

Looks curdled, but it wasn't - my bad alfredo

I made some alfredo sauce (evoo, heavy cream, homemade pesto, Parmesan cheese) and decided to throw in some chopped tomato. Instantly, it separated. Was it the acidity of the tomato or the extra water ...
0
votes
1answer
3k views

Preparing Salsa with a Magic Bullet

I'm trying to make some salsa with a magic bullet using the given recipe from the cookbook that comes with it. Here's the recipe with a picture of how it turns out at best. The final product comes ...
5
votes
2answers
1k views

Is it necessary to skim the scum off of fermenting pickles?

The sour (fermented) pickle recipe that I am following states: Check the crock every day. Skim any mold from the surface, but don’t worry if you can’t get it all. If there’s mold, be sure to ...
7
votes
3answers
2k views

What is the correct onion to tomato ratio for North Indian masala sauce?

What's the optimum — or, at least, the most widely used — tomato to onion ratio for making the tomato masala (sauce)? Masala is used as the base for a number of north Indian dishes. Onions are fried ...
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9answers
428 views

Looking to add some texture to my tomato soup recipe

I have been working on perfecting a tomato soup recipe for the past month or so and I've reached the point where the soup itself is to my liking. I am now trying to figure out the garnish and so far ...
4
votes
1answer
1k views

Did tomato paste come in only one size of can in the 1950s?

I found an old cookery book while on holiday at the german coast, it was published by Peter Pauper press, Mt. Vernon, New York in 1959. All recipes that use tomato paste just say "1/2 can tomato ...
7
votes
3answers
9k views

What is the “standard” salsa tomato?

I make a lot of fresh salsa (pico de gallo style) in the summer, but I don't usually think much about the type of tomatoes I'm usuing. Usually I just buy whatever looks best (fresh & ripe) at the ...
1
vote
1answer
1k views

Tomato skin in roasted tomato soup?

In preparing roasted tomato soup, which includes tomatoes that I roast in the oven at 200 °C (392 °F) for 30 minutes, and then simmer for a long time, I am having an issue with tomato skins. I find ...
-2
votes
3answers
329 views

Red tomato sauce recipe [closed]

As of late, I have found myself incredibly interested in perfecting a red sauce recipe. While I don't have the recipe in front of me, I know most of what I put in it off the top of my head. I would ...
2
votes
3answers
325 views

Freezing Tomatoes for Winter?

Local farmers are currently dumping tomatoes with about 0.5EUR per kg. It is a very low price. I know how to branch small things but tomatoes are large. The video here mentioned to use C-vitamin ...
2
votes
4answers
530 views

What vegetable for sauteed zucchini could I use instead of tomatoes?

I like to fry or sautee onions, garlic, chilis, spices (for flavor) and zucchini (the main ingredient); then stir them in a can of chopped tomatoes and simmer for a few minutes. The tomatoes are a way ...
2
votes
2answers
247 views

Why do gazpacho recipes have you put garlic and salt together, then mash with an egg?

Why do gazpacho recipes have you put garlic and salt together, then mash with an egg? What is the purpose?
3
votes
3answers
10k views

American recipe using 'a can of tomato sauce'

I have an American recipe which lists a 'can of tomato sauce' as an ingredient. Does anyone know if this just means chopped tomatoes or is an actual sauce maybe onion, garlic, tomato, seasoning? Do ...
10
votes
6answers
39k views

What causes a tomato sauce to have a bitterness and getting rid of it?

My tomato sauce is coming out great, lots of flavor, especially after I was able to reduce it following the tips here However, it is still slightly bitter. What causes a tomato sauce to have a (in ...
5
votes
3answers
23k views

My tomato sauce is very watery

It has flavor, but its consistency is too thin. Will letting sit over medium low heat evaporate enough to increase its density or is this useless? Would bringing it to a boil help more. I don't want ...
5
votes
5answers
1k views

How can I cut lots of cherry tomatoes in half quickly and evenly?

Is there a tool to cut cherry tomatoes in half? Since they are so regular it should be possible to build such a machine. Alternately, what can I do to improve my speed and accuracy when halving them ...
4
votes
1answer
5k views

What is the conversion rate between plum tomatoes and “regular” tomatoes?

I have a recipe that calls for 12 plum tomatoes (seeded, skinned, and pureed). Can I substitute regular tomatoes, and if so, in what ratio should I substitute them? Here is a picture of what I mean ...
4
votes
2answers
792 views

Thicker tomato sauce on the pizza makes the cheese more slippery

After reading the advice about tomato sauce in this answer, I decided to try straining the sauce to remove water and see what it did to the crust. I let the water drain out of a jar of tomato sauce ...
6
votes
5answers
2k views

Why did my tomato soup turn thick and brownish?

I tried to improvise a tomato soup following these steps: Slice tomatoes, briefly stir-fry for aroma, together with some onions, garlic pepper, salt, and a bit of sugar. While still hot, purée all ...
0
votes
2answers
2k views

How do I use up my canned tomato paste? [duplicate]

Possible Duplicate: What do you do with left over tomato paste? I have many cans of tomato paste, and I just want to get some ideas about how to use them up.
6
votes
3answers
3k views

How can I add meat into a completed tomato sauce?

Yesterday I was cooking for someone and was planning on making a bolognese sauce, but when it came to start cooking (ie. after doing my mise en place), she asked if I could leave the meat out of it, ...
7
votes
12answers
44k views

Making Tomato Sauce from Tomato Paste

I've been trying, on-and-off when I have time, to make tomato sauce from a 5 1/2 oz can of tomato paste, but haven't figured out the right proportions of ingredients. I've been combining a can of ...
14
votes
1answer
14k views

Does ketchup belong in the fridge, or the cupboard?

I'm hoping this will solve a biiig long-running debate I have with my friends. Heinz Tomato Ketchup (The UK version contains sugar from beets, rather than HFCS like the US version) I tend to think ...
16
votes
5answers
4k views

How do you make tomato paste?

I have a garden every year and would prefer to use my own tomatoes for all my cooking. I can them and make sauces, but haven't found a good recipe that describes the technique for tomato paste. I ...
6
votes
7answers
7k views

How to get a thicker soup from watery tomatoes?

I want to make a tomato soup, but my girlfriend tells me that, from the tomato we have, the soup will be too watery. Now I've read that one could use tomato paste/puree as a thickener, and still keep ...
8
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3answers
4k views

What kind of knife should I use to slice tomatoes?

Is it better to use a serrated knife, or a regular chef's knife that is really sharp?
2
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4answers
1k views

Fruit salad with tomatoes

In a recent trip to my local supermarket with the intention of purchasing items for a fruit salad, I picked up some oranges, bananas, lemons, grapefruit, and a few other select fruits. This got me ...
3
votes
2answers
727 views

If tomatoes are fruit

isn't ketchup (catsup) technically a smoothie?
6
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2answers
6k views

Why use chopped tomatoes and tomato paste/puree?

I have seen a number of recipes that call for a tin of chopped tomatoes and some quantity (usually a tablespoon or two) of tomato puree (USA: tomato paste). What is the reasoning behind using tomato ...
5
votes
6answers
1k views

What is the name of the middle eastern salad containing Tomato and Cucumber?

Not sure if there is an proper name, had it in Israel but have seen it (or similar variations) in Moroccan restaurants (in the US). Comprised of primarily diced cucumbers and tomatoes, that have been ...
7
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2answers
2k views

How does one soften sun dried tomatoes?

Some packs of sun dried tomatoes come a bit too hard to chew. How do I soften them for use in a salad? Should I toss them?
19
votes
12answers
38k views

How do I make homemade Salsa thicker?

I have been playing with homemade salsa for a few weeks now and I can't seem to figure out how to get that thicker tomato texture that a lot of southern Mexican restaurants have. Right now I play ...
15
votes
2answers
3k views

Why peel tomatoes?

Everyone seems to think it is necessary to peel tomatoes before canning or freezing them. Since I do not peel tomatoes when I'm cooking with them (soups, salsa, etc.), I'm wondering if I can freeze ...
5
votes
10answers
19k views

What alternatives are there to tomato based pizza sauces?

I know someone that can't eat citrus foods or foods with high acidity so when it comes to pizza this means having it with no tomato based sauces. So far this means having ranch or an Alfredo-type ...
5
votes
3answers
24k views

How can I replace canned tomatoes with fresh?

I have a tomato sauce recipe that calls for 1 can (28oz) of diced tomatoes (including the liquid). How can I replace the can with fresh tomatoes? I'm not sure if there is a particular type of tomato I ...
13
votes
5answers
2k views

What do you do with left over tomato paste?

I sometimes make sauces that use tomato paste. The problem is that usually I need only one or two tablespoons and I don't know what to do with the rest of the can. The smallest can I could find is 6 ...
7
votes
4answers
509 views

I would like to make homemade Ketchup, how do I prepare the tomato?

I've got the rest of the recipe, sugar, vinegar and a few other spices that I was going to experiment with,but I wanted to know what do you need to do to the tomato in order to get it to look like ...
35
votes
3answers
6k views

Why do tomatoes get so hot?

Ever noticed how certain foods seem to get a lot hotter than others? I almost never burn my tongue or mouth... except on tomatoes; Pizza sauce, tomatoes in panini sandwiches or spaghetti sauce. ...
11
votes
3answers
249 views

Sun Drying Tomatoes

Sorry if this seems obvious, but is there a method to making your own sun-dried tomatoes or is it really as simple as leaving them out in the sun? How long should it take to reach the proper ...
5
votes
6answers
7k views

Keeping pizza crust from getting soggy from fresh tomatoes

Whenever I make a pizza with fresh tomatoes on it, the juice from the tomatoes turns the crust to mush. I think I must be doing something wrong - do I need to pre-cook the tomatoes to get rid of ...
4
votes
4answers
20k views

Crushed tomatoes - sub with diced or whole?

I have a barbecue sauce recipe that calls for 1 can of crushed tomatoes. I have cans of whole & cans of diced. Could I just run one of those through the food processor and deem it "crushed"? ...
3
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4answers
592 views

Is it possible to turn old tomatoes into flour?

I saw a recipe that employed Tomato Flour - how do you turn tomatoes into flour?
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4answers
767 views

Is it possible to make french fries out of potatoes and tomatoes?

In the same way that they make tomato tortillas, is it possible to create french fries with a homemade recipe that is made from potatoes and tomatoes both? My idea is to create something that does not ...