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There are a number of reasons why the flavor of tomatoes changes during both the cooking and drying processes. The first is that when drying the tomatoes, farmers and processors will dust the tomatoes in fairly high levels of salt, which helps to keep harmful microbes and insects from eating into the fruit and causing rot and infections. The second is that ...


5

Yup, tomatoes can most definitely be a bit grainy. It's not a hard graininess like sand, but a softer graininess. The best comparisons that come to mind are hydrated but uncooked cornmeal or slightly wet breadcrumbs. Instead of being juicy and smooth (whether firm or soft), you'll notice a bit of small texture. It'll probably also be less juicy, and the ...


3

The flavor is usually more intense. If the tomatoes are picked at their perfect peak ripeness and put out to be sun dried, the flavor is indeed more intense. Also what can happen is that they are packed in olive oil that may have some herbs or seasonings like garlic or basil or just the oil, what kind of olive oil and where is it from may cause it to taste ...


3

Texture is the main reason, but if you're going to be blending the sauce, there can be off-flavors from cracking open the seeds. Even if you don't blend it, they can be these slippery little things that I never much liked growing up. To reduce the amount of waste, you can : cook the sauce, then put it through a food mill to strip out the seeds and skins, ...


1

Like JasonTrue, I add tomato slices at the very end, but generally I broil the tomatoes for the last two minutes in order to zap out moisture quickly. This also works for premade pizzas ordered in.


1

If I want to top a pizza with tomatoes, I generally only add them in the last two minutes of baking. The texture retains some character and they get warm to hot in that amount of time. Basically I just take the pizza out a minute or two before I expect the pizza to be fully cooked, top the pizza with sliced or chopped tomatoes, and stick it back in briefly. ...


1

Your best bet is to oven dry your tomatoes a bit. This will remove some of the moisture which will mean no puddles on your pizza and more intense tomato flavor. Slice your tomatoes as you would like them, then put them on a baking sheet. Bake them on the lowest possible temperature, opening the oven door every 10 minutes to let the moisture out. How long to ...


1

Mealy tomatoes are good candidates for sauce. They tend to be of the meatier, less juicy varieties like Roma and pear tomatoes. Beafsteak and brandywine varieties and hybrids generally don't get mealy, they just started getting leaky, and making a mess. Bunch tomatoes like Grape and Cherry tomatoes usually just get moldy and shrivel up.



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