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Unless specified, I would assume before cored and peeled. And in general for any ingredient, unless explicitly specified: Raw, as bought in the store, before cleaning and/or preparation. It makes assembling a shopping list easier, it makes buying easier, it makes writing a recipe easier, and it makes cooking a recipe easier.


It is unnecessary, however some people don't like the skins. They tend to curl up into tube sticks that don't chew very well and can hurt if you chew one accidentally and you have a sensitive tooth or gum disease. Peeling it very easy. Score an x at the bottom of each tomatoe and blanch. The skin will curl back and leave you with a whole but peeled tomato. ...


We cook down our tomatoes with skins on and then about half way through we strain the juice out to get rid of skins and seeds. Once we do that it goes back in the pot with our spices until it's reduced enough for our liking. We prefer smooth sauces.


Yes, I think you should peel tomatoes, but I have a thing about tomato skins. In my opinion, you should either peel them or use a food mill to weed out the skins. If they don't bother you or your guests, it's an unnecessary step. Even if the tomatoes are diced, some of the tomato skin will separate from the meat of the tomatoes and make a paper-like curl in ...


I've never used bay leaves for a tomato sauce so I'm not sure but, for example, basil reduces the acidity of the tomato. It is possible that bay leaves have a similar effect.


In Naples (Italy) we add a few leaves of basil (about 2-3 per kg). It has the same effect of sugar without making the sauce sweet. If you cook the sauce for long add the basil later, as overcooking it may make the sauce bitter. Apart from regulating the acidity it adds a fresh smell.


It doesn't do anything, it's your second suggestion. The feeling of "right/wrong" and "like/dislike" is highly correlated with familiarity. This is proven not only by psychometry, but even physiologically, with fMRI scans. People like most whatever they are familiar with, up to the point that unfamiliar things seem wrong. This applies not only to bay ...


Besides buying cheaper, firmer and paler tomatoes as explained above, try also keeping them in the fridge before eating them. Refrigeration breaks down many of the tomato flavors.


Buy "hot house" tomatoes, particularly off-season. You'll be good to go.

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