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10

No, it's not worth the bother. Get a few cans of crushed tomatoes and simmer them slowly with whole garlic cloves and some chopped onion for a few hours until it's thickened (but not like paste). Season and you're good to go.


10

White wine in tomato sauces adds: Some acidity, but tomatoes are quite acidic as well A touch of fruitiness and flavor Alcohol, which does not all cook off, which can enhance the perception of the dish due to some flavor molecules being alcohol soluble, especially in tomatoes Since you are avoiding alcohol itself, some of the options you might use are: ...


7

I recently had exactly the same challenge with Lasagna Bolognese. I substituted white balsamic vinegar diluted 50/50 with water for the wine. The final sauce was actually superior to the sauce I had just made a few days prior with the same recipe but using wine.


7

For whatever reason, the brand of tinned tomatoes I used to buy regularly had somewhat bitter-tasting seeds; the flavour was definitely present in pureed soups / sauces. I used to squeeze them all out by hand, but some still made it into my precious San Marzano tomato sauces. Then I found the perfect tool for skinning and seeding larger quantities of ...


5

Another effective method (not mentioned in the link SAJ14SAJ provided) is salting. Dice the tomatoes, generously salt them and leave them in a sieve for 20 minutes or so. You probably want to squeeze off some of the juicy bits first. Flip the tomatoes half-way through the resting time. That will draw off a lot of water without pre-cooking the tomatoes (which ...


5

Usually I will fry my tomatoes alone on high heat before making the omelette - if you cut each tomato into eighths and fry them facedown for a minute then flip for another minute, the outside is seared and some of the internal water will have cooked off.


5

Canned tomatoes, compared to fresh, are: Cooked. As part of the canning process, they are fully cooked. Peeled. Most canned tomatoes are peeled Acidic. For safety reasons, canned tomatoes often have additional citric acid added to the can (this prevents botulism growth) Ripe. The tomatoes to be canned are often vine ripened to a more ideal ripeness ...


5

Octern, It's a realative thing. What you're trying to determine is: where these gas bubbles generated out of something inside liquid portion of the can? The reason that can be hard to determine is that many cans have a little air trapped in them. If the can has been agitated at all (doesn't need to be extensively), then you can get what look like bubbles ...


5

When tomatoes are used as a vegetable in a dish that does need extra water, I will often de-seed my tomatoes. For example, when I put them in an omelet. The process is simple. Just cut the tomato in half and sweep and the seeds and pulp. Use the remaining flesh as a vegetable. This technique will work with any tomato but obviously some are better suited ...


4

In a chili application, the recipe is going to be forgiving. You will get a little more texture from the cubed (diced) tomatoes assuming that your recipe doesn't then cook them down a considerable time; more absolute quantity of tomato flavor from the crushed simply because you have more of it. Both should give you good outcomes. Choose the one that you ...


4

These are the factors to consider when using tomatoes in Indian cooking:- 1) Does the recipe need pureed or chunky tomatoes to contribute bulk to the gravy? >> if puree then canned is fine or even tetrapak puree. But stick to fresh tomatoes if you need to increase the gravy's volume. E.g.: Paneer Butter Masala where tomato puree is better vs. Matar Paneer ...


4

There's nothing wrong with storing unopened metal cans in the refrigerator. But it's pointless - the whole point of canning is to make the food safe to store at room temperature. Don't waste the fridge space unless you're actually trying to chill the contents of the cans. Now, if the cans are open, sure, that's a problem. You should transfer the food to a ...


4

When I have very fresh and very ripe tomatoes, I don't like to cook them as their structure breaks down with heat and quickly becomes grainy. Another option in addition to others' wonderful recommendations is just to prep the tomatoes separately. Peel them by blanching and shocking them so the skin comes apart, split, and scoop out the seeds. Dice, and add ...


4

Tell your friend to buy around a 450g jar of passata. This is finely crushed, sieved tomatoes. It comes plain, or most supermarkets carry versions with onions, basil etc. Tomato puree is an entirely different thing and I wouldn't go down that route. There are also various pre-made tomato sauce jars available from the likes of brands like Dolmio that have ...


4

It's really a matter of time, and cost. You can make a great tomato sauce with fresh tomatoes, and it will beat anything you get out of a can. However, you need a whole load of very good tomatoes, and lots of time and effort to scald them, peel them, then cook them down until they thicken. It's not worth making a tomato sauce out of mediocre tomatoes, you'll ...


4

In addition to what's already been mentioned, try salting or brining them (any kind of tomato), before draining them. That will cause them to release more water and become more concentrated in flavor. See also Keeping scrambled eggs with tomatoes from being too watery.


3

USDA requirements for measurements used by the Fresh Market tomato industry **Size** **Size** No Pass Pass inches inches see note #1 see note #2 Small 2 1⁄8 inches 2 9⁄32 inches Medium 2ΒΌ inches 2 17⁄32 inches Large ...


2

I feel for your dilemma. I never use tomato paste alone to make a sauce. Pastene canned tomatoes works much better. But I have been stuck with just one small can of tomato paste and left with the DAUNTING talk of trying to turn into an edible sauce, on it's own. I've never been able to do it. I'm also Italian and I know that we don't use tomato paste ...


2

I've found here: http://www.biggirlssmallkitchen.com/2012/06/streamlining-tomato-halves.html great advice to take two take-out plastic containers (shape of plastic plates) fill with tomatoes - put tomatoes between them like sandwich, so they will not go out thanks to containers/plates boarders cut through


2

It's worth to bother! :) Fresh tomatoes are the WOW factor in my home made pizzas, I also store it for the winter and make huge amounts in the summer. Experiment with seasoning and make sure you reduce the sauce well to avoid watery pizzas. The important thing is also to buy good fresh tomatoes, there are plenty bland ones in the market, in which case ...


2

I like using fresh tomatoes, and I just put them in the oven (with basil and thyme, and blend them with garlic) to dry them out a little while making the dough. I've never tried it with canned tomatoes, so I'm not sure if there's any difference in taste, but you can definitely make it work. As a plus, once you've blended/strained them, you can make a ...


2

Italian style likely just means Roma (plum) tomatoes. It's a marketing ploy since there are lots of different types of tomatoes in Italy and no one 'style'. Roma tomatoes (along with most other types) grown without proper plant nutrition, and limited sun can be especially bland if picked early as well. They don't have to add anything to make them bland. ...


2

Most savory cooking simply isn't exact enough to worry about this in any level of detail. Tomatoes are extremely high in water to start with, even whole, about 94%. Savory recipes can be adjusted easily by adding liquid or reducing in most cases, if it does matter. Simply use the entire weight of the can content in substitution for the weight of fresh ...


2

I would imagine that cooking with tomatoes in Indian cuisine is no different than in any other cuisine: use the best product you can get. For much of the year where I live, canned tomatoes are of a consistently higher quality than those at the grocery store. Since I don't grow my own tomatoes, I always use canned in almost any dish except salads. You ...


2

I make curries quite a lot at home and am keen on a recipe book by Anjum Anand. She recommends using cheap, fresh tomatoes that are either finely chopped or blitzed in a blender. The reasoning behind this is that you are often looking for the tomatoes to form the basis of the gravy, and this shouldn't be over tomatoey. Personally, I look for the meat and the ...


2

As SAJ14SAJ said, there's not really a true answer here. But insofar as there's anything at all official, it's probably the sizes the USDA uses for nutrition. They're still a bit arbitrary, but hey, everything will be. large whole (3" dia): 182g medium whole (2-3/5" dia): 123g small whole (2-2/5" dia): 91g plum tomato: 62g cherry: 17g ...


2

I don't think many of us have actually seen bad canned tomatoes. It is exceedingly rare. The risk versus reward ratio to save a bit of tomato which is not very expensive just isn't worth it. Discard.


2

First off, tomato paste is sometimes helpful but definitely not essential for making a tomato sauce; see this answer in another thread. In my experience, grape tomatoes tend to have a pretty high ratio of internal goo around the seeds, within what is technically called the locular cavity (who knew?) This stuff has very little in the way of structure and ...


1

If your main concern is tomato skins floating in your curry you can fix that. Get some water up to a boil, take the tomatoes and cut out the stem flip the tomato over and make shallow cuts into the bottom, usually an X type of cut. Drop them into the boiling water for just a minute and drop them into cold water with some ice. After a minute or two they ...


1

You can put them in boiling water for a few (about 5) minutes. Adding a pinch of salt and a little vinegar to the water can improve the effect and taste, depending on personal preference.



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