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

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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 ...
2
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3answers
562 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 ...
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3answers
57 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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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.
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3answers
83 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 ...
4
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2answers
21k 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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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 ...
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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 ...
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2answers
298 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 ...
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3answers
4k 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 ...
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3answers
1k 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 ...
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12answers
30k views

Should tomatoes be stored in the fridge?

Storing tomatoes in the fridge tends to make them last a bit longer, but I've heard that the flavor is negatively affected. What is the best way to store them?
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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 ...
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4answers
2k 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, ...
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3answers
233 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 ...
4
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3answers
3k views

Differences between canned and fresh tomatoes

I read on the web (including here) that canned tomatoes are usually more suitable for tomato sauces (in particular pizza sauce) than fresh tomatoes. It is unquestionable that both are really ...
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3answers
256 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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4answers
269 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
471 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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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 ...
2
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5answers
829 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 ...
8
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3answers
305 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 ...
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2answers
2k 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
454 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 ...
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2answers
104 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
115 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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3answers
1k views

How to dice tomatoes?

I like to make pico de gallo which calls for a lot of diced tomato. This is always the most time-consuming part of this recipe. What are some tips to make dicing a tomato a little easier? I finally ...
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2answers
206 views

need to convert US recipe calling for tomato sauce to equivilant in UK

I have a wonderful chili recipe that calls for 16 oz. of tomato sauce and need help finding an equivilant for my dear friend in the UK who wants to make this recipe. Is there a way she could delute a ...
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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 ...
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1answer
419 views

Substituting Diced Canned Tomatoes for Fresh

The recipe calls for 1.25Lbs of fresh plum tomatoes. They are to be simmered with hydrated whole dried chiles and other seasonings for 20 minutes, then pureed and strained. This time of year it's ...
5
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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 ...
17
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4answers
2k 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 ...
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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 ...
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2answers
767 views

Canned cubed tomatoes vs crushed

I have a recipe (for pumpkin turkey chili) which calls for 14 oz can of cubed tomatoes. All I have is either 10 oz cube canned tomatoes or 14 oz crushed tomatoes. Which should I use? Does it make a ...
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2answers
4k views

Non-alcoholic substitution for dry white wine in bolognese sauce and other tomato sauces?

What is the purpose of dry white wine in a recipe like bolognese sauce? I need to substitute something non-alcoholic for the wine and while I've found many great lists of possible substitutions, the ...
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2answers
166 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 ...
19
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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 ...
4
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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"? ...
2
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3answers
108 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. ...
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6answers
608 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 ...
6
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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 ...
3
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1answer
127 views

how to ripen tomatos quickly?

I read a tip about putting unripe tomatos in a bag with a few bananas in a dark part of the house at room temperature, but I wonder how long - more or less - does it take for the tomatos to be fully ...
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2answers
23k 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 ...
48
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25answers
137k views

In a tomato sauce recipe, how can I cut the acidity?

It seems that every time I make a tomato sauce for pasta, the sauce is a little bit too acid for my taste. I've tried using sugar or sodium bicarbonate, but I'm not satisfied with the results.
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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. ...
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4answers
8k 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, ...
2
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1answer
607 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 ...
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1answer
1k 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?
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3answers
1k 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
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2answers
537 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 ...