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13

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 ...


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 ...


6

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 ...


6

I peel and seed the leftovers, freeze them, and use them the next time I make tomato sauce or marinara.


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 ...


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 the future buy real Italian tomato paste in the tube. You'll use it all up, it lasts and lasts.


4

Doing a bit of Googling, it seems that there are a couple of different methods but I think the one that will please you best is to: put a piece of plastic wrap on the cut side only place it cut side down on a plate or plastic container leave it on the counter Some recommend putting it in the fridge regardless, as the cut side is prone to bacterial ...


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

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, ...


3

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. ...


3

I think your best option may be to vacuum seal the leftover tomato and refrigerate it. I think everyone has run across the dilemma of what to do with the leftover piece and, while it doesn't happen often, it does happen. (For me, it usually happens when I make a sandwich for lunch and only use a slice or two.) Being frustrated so many times at having saved ...


3

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.


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 2¼ inches 2 17⁄32 inches Large ...


3

If Tomatoes aren't cooking quickly. What i do is heat enough oil to high temp and add finely chopped tomatoes and let them cook in oil. Do not add water. Tomatoes have natural water in it. keep stirring till they break down and dissolve. Let all of its water nearly evaporate. Once oil starts separating from tomatoes that means its done.


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 ...


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

By your description I would say it's taro or 芋头 (yu tao) in chinese https://www.google.ca/search?q=mu+shu&source=lnms&tbm=isch&sa=X&ei=J862VLp1ivxSvZODoAM&ved=0CAgQ_AUoAQ&biw=1394&bih=827#tbm=isch&q=%E8%8A%8B%E5%A4%B4&imgdii=_ It can be bought in most chinese supermarkets For more info ...


2

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.


2

The tomato variety used (for centuries) in most parts of Mexico for making salsa is the one called "Jitomate" the Jitomate is a (red) tomato that has an oval form and a belly button, normally smaller than round tomato. Its flavor is more intense than the round tomato, it is ideal for pico de gallo, boiled and grilled sauces. In the us you can find it in most ...


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

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.


1

In Morocco, this is a very common salad, it's usually made from diced cucumbers, tomato, and parsley to which a vinaigrette is added, some people add finely chopped onions. Variations include mint, and the vinaigrette is sometimes made with salt, pepper and paprika or cumin also. ...


1

木薯 (pronounced mù shǔ, literally translated as wood tuber) seems to be nothing other than cassava / maniok / tapioca. Did it look like this? by Amada44, source Often only the products made by cassava starch or the starch itself is called tapioca. In Germany you can find cassava in asian grocery stores but in large "normal" grocery stores, too. I guess ...


1

Some quick things which you may or may not find in your nearby stores which can act as sweetners: Honey Jaggery Corn Syrup Some citrus fruits like oranges Berries Winter Squash like Acorn, Butternut


1

Use your can opener on both ends of the can. They will both continue to stick to the tomato paste, especially the one on the bottom because gravity's had its way. So slowly pull up and grab one edge of the top lid. Then slide it off, pressing it against the lip of the can. Everything that was attached to it will now still be in the can. Carefully discard it. ...


1

It might be there for body, but more likely for the umami kick that tomato past helps with. I bet you could leave it out with no ill effect...otherwise, try some ketchup. You could also open the small can, use what you need and put the rest in a baggy in the freezer.


1

It is possible that the tomatoes you are using are under ripe, however could I suggest another possibility, are you using an aluminium pan? Tomatoes are acidic, and they can react with the metal in an aluminium cooking pot to change the flavour in a way that might taste unpleasant or metalic. http://noshon.it/tips/tomatoes-and-aluminu/ If it is not the ...



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