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

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0
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2answers
238 views

Reduce the watering from tomatoes in a dish or sauce

There are many questions asking on how to reduce the watering from (fresh) tomatoes in a dish or a sauce (most likely baked): How do I prevent tomato making quiche soggy (mentioned in comments by ...
8
votes
3answers
362 views

Fresh tomatoes for home-made pizzas, is it worth it?

I figured fresh tomatoes would be the best choice for making a tasty pizza sauce, so I bought like 8 kg of fresh Roma tomatoes as I found a good price opportunity, to make jars. I already made a try ...
2
votes
3answers
179 views

Furman's Italian Style Tomatoes

My question is of a scientific nature in regards to the above product. My boyfriend has been given cans of this and every time he has used it, he has said that it tastes literally like nothing. ...
8
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7answers
1k views

Keeping scrambled eggs with tomatoes from being too watery

When cooking scrambled eggs with tomatoes, I find that the longer the tomatoes cook with the eggs, the a. more they decompose, b. the more water the put into the pan. My ideal would be scrambled eggs ...
5
votes
1answer
188 views

How long does it take to ripen tomatoes in a bag with bananas?

I read a tip about putting unripe tomatoes in a bag with a few bananas, and keeping them in a dark part of the house at room temperature. How long, more or less, does it take for the tomatoes to ...
3
votes
2answers
548 views

Safe to make liqueur from tomato vines?

I was thinking about all my favorite tomato dishes and wondering if there were a way to infuse more tomato flavor into my chili, spagbol, and bloody mary. I've heard that the tomato vine contains a ...
2
votes
1answer
1k views

Can I add tomato paste afterwards, instead of during cooking, for a tomato sauce?

So I have a pizza tomato sauce recipe that called for adding 6 tablespoons of tomato paste during the cooking. Unfortunately, due to being very disorganized, I only realized half way through cooking ...
0
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1answer
2k views

Do tomatoes lose their nutritional value when they are made into tomato sauce? [closed]

Do tomatoes lose their nutritional value when they are made into tomato sauce? What about canned tomato sauce?
3
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3answers
4k views

Why does my cookbook want me to drain my tomatoes for a pasta sauce?

I have an excellent recipe for pasta sauce, but I'm having trouble convincing people to try it because it contains a counter-intuitive and potentially wasteful instruction. The gist of it is this: ...
3
votes
2answers
708 views

Canning tomato sauce problem, jar broken in boiling method

It was my first try to canning tomato sauce but I failed. I prepared a tomato pizza sauce. I boiled a jar and lid then removed it I filled the jar with sauce and left one inch empty space and closed ...
5
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4answers
4k views

How do I prevent tomato making quiche soggy

I have made a simple quiche using a Martha Stewart recipe (http://www.marthastewart.com/336904/spinach-and-gruyere-quiches) several times, sometimes altering the filling to include variously bacon, ...
6
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3answers
9k views

what makes red tomato sauce turn orange in colour?

I have noticed that tomato sauce (having started with deep red tomatoes) can turn orange. The colour change isn't from mixing in an ingredient of different colour such as cream. It seems to occur in ...
17
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4answers
3k views

What is the alternative to a vine ripened tomato?

Having just had a lovely sandwich of Aberdeen Angus beef, vine ripened tomato and horseradish I was wondering if anyone could explain to me exactly what a vine ripened tomato is? Since all tomatoes ...
2
votes
3answers
1k views

How to get rid of the raw tomato smell from tomato sauce?

I'm making marinara sauce with crushed tomatoes, and no matter how much seasoning I add or however long I cook it down, the smell of raw tomato is still in the sauce. Does anyone know how to get rid ...
16
votes
2answers
3k views

Why does tomato sauce spatter more than other sauces?

Of all the (thick) sauces and creams I prepare in a hot pot, tomato sauce is the most jumpy. When it's hot, it's impossible to cook properly without having it jump everywhere and repaint the walls, ...
2
votes
3answers
3k views

Will I never be able to cook anything needing tomatoes in a seasoned cast iron Kadhai?

http://cooking.stackexchange.com/a/5863/6168 If you put any acid in cast-iron, you are harming your seasoning, and leeching iron into your food. This will affect the taste of your sauces, I find ...
1
vote
1answer
371 views

Enhancing garlic and tomatoes on toast [closed]

I often make the following vegan breakfast toast. I start by finely chopped onions and garlic and heat the combination on a non-stick pan till the onions are brown. Then I add a tomato chopped into ...
2
votes
1answer
144 views

Tomato sauce - tomatoes, then juice vs tomatoes & juice

Recently I made a simple tomato sauce using canned tomatoes. In the recipe it said to first put the tomatoes in the pan, then the juice. I followed this advice and the sauce was great, but will the ...
3
votes
1answer
373 views

I'm making tomato sauce which never thickens

I tried the following recipe. http://www.bbcgoodfood.com/recipes/5211/amatriciana-pasta The result is tasty, but the sauce looks nowhere near the image. It is some red paste, yes, but with onions ...
4
votes
1answer
1k views

Canning tomato sauce

I am asking for advice on canning a tomato pasta sauce. It consists of canned tomatoes, butter, and some onions. I already did a Google search, but the results are contradicting. Some people claim ...
10
votes
3answers
41k views

What is the difference between tomato puree, paste and sauce?

I was looking for a recipe for an Italian tomato sauce when I came across an old cookbook from an American Creole Chef I like, but I'm really confused about the terminology he uses for some of the ...
6
votes
4answers
54k views

Can tomato paste be substituted for tomato purée?

A recipe for meat loaf from an Australian book (apparently terminology differs from country to country) calls for 1 cup (250 mL/8 fl oz) of tomato purée, and 2 tablespoons of tomato sauce. ...
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4answers
2k views

How to create thick, hearty garlic marinara sauce?

I've been searching online for a recipe for a robust garlic marinara sauce to no avail. Does anyone have any tips on how to make this kind of thick, hearty sauce from scratch? This is what I've tried ...
6
votes
2answers
248 views

Can pressure canning be replaced water bath canning?

I wanted to make and can, my Grandma's tomato soup. However I don't have a pressure canner. I made the soup in a 15 PSI pressure cooker and then poured it into sterilized jars and then canned it in a ...
2
votes
4answers
14k views

What does it mean when a recipe calls for coring a tomato?

When I was making gazpacho, I looked up a video, and found this: http://www.youtube.com/watch?v=dDt0L1-SaRg In this video, almost the entire interior of the tomato is removed. I followed this video, ...
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2answers
1k views

Make tomato sauce from fresh tomatoes? [closed]

I'm quite new to cooking, but nonetheless I have been experimenting in the kitchen for a while to try and make some sauce from tomatoes. But all my attempts failed: I usually get just a bunch of fried ...
2
votes
1answer
459 views

Cored tomatoes measured before or after coring?

If a recipe calls for 3 pounds of tomatoes, cored, should you start with three pounds of tomatoes and core them, or should you have 3 pounds after coring? I would have thought that you start with 3 ...
2
votes
2answers
157 views

Why does oil change the color of salmorejo?

We did a few experiments last year with salmorejo, a cold soup made of very ripe tomatoes and bread, very similar to gazpacho. We noticed that while blending, the salmorejo would turn pink. This is ...
4
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3answers
2k views

What can I use to replace the tomato juice in gazpacho?

I'm trying to find cold alternatives to hot soup. A friend pointed me to gazpacho. I tried that, and we really liked it. However, I will be cooking for someone who does not eat cooked tomatoes ...
11
votes
3answers
335 views

How can I use these new findings on tomatoes to my advantage?

A new study appears to suggest that the characteristics that make a tomato most appealing when choosing one at the store also make it the least appealing when biting into it. Apparently, it is the ...
2
votes
1answer
564 views

Thinning Tomato paste

I have been experimenting with making my own condiments over the paste few weeks and there is one thing I cannot get correct. The tomato paste has a thicker grainy texture that is really not ...
3
votes
2answers
2k views

Tomato pasta sauce splits. Why?

I use fresh tomato puree to make my pasta sauce, other things in my sauce are olive oil, garlic, some herbs and salt, i don't let it boil but during the simmering & thickening process the sauce ...
4
votes
4answers
354 views

How do I prevent tomatoes from falling in a green salad?

When making a green salad, I have taken to grating carrots instead of dicing them so they will mix better with the leaves. I can't grate tomatoes. No matter how small I dice them (short of pureeing) ...
2
votes
1answer
2k 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
11k 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
1k 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
1k 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. ...
1
vote
1answer
3k 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
5k 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 ...
7
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5answers
59k 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
662 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
4k 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 ...
6
votes
2answers
2k 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
3k 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 ...
1
vote
9answers
495 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
2k 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
19k 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
2k 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
419 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
338 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 ...