Questions around preparing or cooking with tomatoes, along with selecting appropriate varieties
1
vote
2answers
841 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 ...
16
votes
5answers
2k 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 ...
4
votes
1answer
170 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 ...
4
votes
1answer
204 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 ...
15
votes
4answers
705 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 ...
5
votes
2answers
3k 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 ...
2
votes
2answers
102 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 ...
3
votes
4answers
435 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?
2
votes
3answers
158 views
how to get rid of the raw tomato smell from tomato sauce
Im 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 of ...
6
votes
3answers
4k 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 ...
16
votes
9answers
10k 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 ...
13
votes
2answers
573 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, ...
6
votes
7answers
18k 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 ...
41
votes
25answers
37k 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.
7
votes
3answers
2k 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?
1
vote
3answers
226 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
104 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
65 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 ...
1
vote
4answers
526 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 ...
3
votes
1answer
133 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 ...
7
votes
1answer
2k 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 ...
34
votes
3answers
3k 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.
...
3
votes
2answers
1k 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.
...
2
votes
9answers
340 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 ...
5
votes
2answers
115 views
pressure cooking THEN water bath canning
I wanted to make and can my grandma's tomato soup but it calls for carrots and 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 ...
17
votes
10answers
10k 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?
4
votes
9answers
7k 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 ...
2
votes
2answers
1k 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, ...
15
votes
2answers
1k 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
2answers
360 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 ...
1
vote
2answers
764 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 ...
1
vote
1answer
125 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 ...
4
votes
3answers
373 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 ...
12
votes
3answers
316 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 ...
10
votes
4answers
589 views
How to make - succulent - Bruschetta?
What ingredients do you need, and what steps to perform to make Bruschetta?
While on honeymoon in Tuscany we got bruschetta with chopped tomato and herb topping, on crusty bread (I think there was ...
3
votes
2answers
465 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 ...
2
votes
1answer
160 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 ...
4
votes
4answers
222 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
397 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. ...
5
votes
3answers
902 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 ...
4
votes
3answers
376 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?
0
votes
1answer
1k 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 ...
3
votes
1answer
482 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
990 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
1k 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
3answers
8k 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
votes
2answers
251 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 ...
6
votes
5answers
1k 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 ...
7
votes
4answers
12k 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 ...
2
votes
4answers
616 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 ...
