Questions tagged [tomatoes]
Questions around preparing or cooking with tomatoes, along with selecting appropriate varieties
275
questions
0
votes
2
answers
1k
views
I have 12 cups of tomatoes, but my recipe calls for 10. What do I add? [closed]
I'm making salsa, and the recipe calls for 10. What do I add to make this turn out?
- 25
1
vote
0
answers
43
views
Too much liquid released in canning tomatoes
I'm canning tomatoes in quart jars. I left the suggested 1/2 inch of space on top. Tightened the rings. After processing, one jar has lost too much liquid. There is now a space of about 2 inches on ...
- 11
3
votes
1
answer
129
views
End-of-season tomato chutney
When a recipe such as https://www.jamieoliver.com/recipes/vegetable-recipes/easy-tomato-chutney/ refers to "mixed-colour tomatoes", does it mean that it's OK to collect not-quite-ripe ones ...
1
vote
1
answer
291
views
Forgot to acidify tomato sauce
I have 6 pint jars of tomato meat sauce, which includes shredded carrots, onions and ground pork sausage. I forgot to add citric acid this time around, but did process at 11psi for 60 minutes.
Is ...
- 113
11
votes
2
answers
3k
views
Is it the ash from Mount Vesuvius that gives Italian tomatoes their great taste?
I have heard it mentioned that it is the ash in the soil from the volcano that gives Italian tomatoes their great flavour. Is this true or just an old wives tale?
- 4,644
1
vote
1
answer
382
views
Fresh lime juice vs. bottled for canning tomatoes
After I canned some tomatoes using fresh lime juice, I noticed the recipe called for bottled. Will this batch be shelf safe?
- 11
0
votes
1
answer
127
views
When should I reduce tomato purée to brick red or stop midway?
In order to make tomato purée from scratch, tomatoes are boiled and then ground in a grinder to make a paste.
As mentioned here, usually as I have been taught, one must always reduce the tomato paste ...
- 101
1
vote
1
answer
2k
views
Is it safe to can tomato sauce after refrigerating it?
For my first adventure in canning, I had planned to make an arrabiata sauce and give it a hot-water bath.
I finished making the sauce around 11 p.m. before I realized I didn't have citric acid -- or ...
- 111
2
votes
1
answer
326
views
What is the quality problem with commercial jarred tomato sauce?
Tonight, I made a quick tomato pasta sauce, using canned tomatoes, garlic, olive oil, and basil. And ... it was better than even the $11 jar of fancy gourmet tomato pasta sauce I once bought.
It's ...
- 61.4k
2
votes
1
answer
418
views
Why did the juice start coming out of the jar as soon as I lifted them out of the water?
I was water bath canning tomato juice. I filled them within 1/2" from top and put the lids on. The juice wasn't scalding hot but hot enough. When I was lifting the wire rack out all of a sudden ...
- 21
5
votes
1
answer
279
views
Why remove blossom ends for canned tomatoes / marinara sauce?
I was looking at recipes for canning marinara sauce and the Ball jar's recipe notes to remove the blossom end from the tomatoes.
In trying to search for the rationale I couldn't find anything. The ...
- 364
2
votes
3
answers
2k
views
What liquid should I use in a mango curry?
I want to make a curry using mango (frozen as there aren't any fresh mangos where I live). I usually use tomato puree for curries, but I am never happy with the result.
Even after simmering for two ...
- 371
2
votes
1
answer
894
views
How to reduce the taste of tomato in a tomato sauce?
I did butter chicken for the first time. It was good but I felt that the tomato sauce had too much tomato flavour.
The sauce was made of tomato passata and liquid cream (and what remained from the ...
- 613
0
votes
1
answer
90
views
Are ripe tomatoes that much better for making catsup vs red but not as ripe
Cooking a “less ripe” tomato increases the sugar taste of the tomato so do I need very ripe tomatoes for the best homemade catsup?
3
votes
1
answer
352
views
What do boiled tomato skins contribute?
Tomato skins are often removed because of their texture, but I've come across a few exceptions. Some dishes that involve boiling whole tomato, such as when cooking rice or making broth. This sidesteps ...
- 131
0
votes
1
answer
2k
views
How are strained tomatoes different than tomato sauce? [duplicate]
I cook a lot of Italian dishes. My wife likes tomato sauce, but can't stand chunky tomato flesh. And so I have learned to make these dishes with strained tomatoes.
Recently I came across a recipe ...
- 2,021
11
votes
9
answers
6k
views
How to know what variety of tomatoes will be good as a spaghetti sauce?
I have never succeeded from making great tomato sauce using our native tomatoes and the final product always tastes flat. When I eat the tomato, there is always 0 hints of sweetness in them and not ...
- 263
1
vote
1
answer
247
views
Can I substitute ketchup with tomato puree in marinades?
I want to experiment with various marinades the first time, and I've found great recipes but some of them require the use of ketchup.
While it sounds awesome, I find it unhealthy and prefer not to buy ...
- 847
1
vote
2
answers
1k
views
How to remove salt from sun-dried tomatoes
I have a large packet of sun-dried tomatoes, the type that are preserved dry with salt rather than the type sold in jars covered with olive or sunflower oil. It's a large packet so I don't want to ...
- 123
1
vote
1
answer
795
views
How much extra water and time is needed when cooking rice with a tomato-based liquid/semi-liquid too?
I have a number of rice dishes that use tomato-based liquids (tomato soup or tomato sauce) or semi-liquids (tomato paste) as part of the cooking process.
I use the amount of water called for on the ...
- 287
-4
votes
3
answers
683
views
Too tomatoey gravy?
I saw this video. He is cooking Paneer Tikka Masala. He used 6-7 tomatoes to make gravy for the curry. My question is that, when I cook and add so many tomatoes its taste is too tomatoey. Am I missing ...
1
vote
4
answers
1k
views
Reducing acidity in Northern Indian Cuisine (chana masala)
I have been buying various spice mixes to make Pakistani/North Indian food myself. My issue is that in dishes with yoghurt and/or tomatoes, the end result always winds up being too sour. It happens ...
- 113
8
votes
5
answers
7k
views
How do I make my blended soup a more appealing colour?
I was following this recipe for minestrone soup. This recipe includes a red tomato base, as well as some green vegetables.
I like to blend my soups up after to make them smoother. However, when I do ...
- 376
0
votes
2
answers
80
views
tomato-substitute for sausage and spaghetti squash? [closed]
I just got diagnosed with an autoimmune disorder and have to avoid both grains and tomatoes. I was wondering if there is a way to substitute tomatoes to create a nice sauce that would go well with ...
36
votes
5
answers
42k
views
If one tomato had molded, is the rest of the pack safe to eat?
Yesterday I bought a pack of cherry tomatoes and after arriving home I discovered that one of them had developed some impressive black mold (it was bigger than the tomato itself!). Of course, I tossed ...
- 511
6
votes
1
answer
2k
views
Stem on tomatoes
I have noticed stores selling tomatoes with the stems left on. Usually 3-4 tomatoes per stem.
Is this just a new marketing gimmick? Or do tomatoes taste or store better with the stem left on?
We ...
- 706
19
votes
3
answers
5k
views
Where did my fennel go?
I made tomato soup based on Adam Ragusea's recent video. It's a simple reciple:
Chop a medium-large onion, shave a bulb of fennel and toss both into a stick of butter with some freshly ground black ...
- 583
2
votes
2
answers
1k
views
If cooking doesn't kill all the nutrients in tomatoes, why are none in sauce labels, even the nice ones made direct by an organic farm?
I've had this question in my head since forever, it's kind of a food sciencey question. I understand that cooking changes the properties of food including their nutritional value, sometimes positively,...
- 317
2
votes
2
answers
676
views
What kind of cream is used to make tomato sauce into an orange colour i.e. creamy tomato sauce?
What kind of cream is used to make tomato sauce into an orange colour i.e. creamy tomato sauce? (the creamy tomato sauce that restaurants serve with pasta)
I'm looking to buy some cream to do that but ...
- 307
0
votes
0
answers
184
views
After few day of plastick bag packing of Tomato sauce increase the size of it and produce gas in plastic bag
I am one small manufacturer of tomato sauce and dates sauce . And my question is regarding preservative i.e we make tomato sauce and paking it in plastic bag after few day this paket size increasing ...
0
votes
0
answers
44
views
What is the rate of deterioration of lycopene in an open can of tomatoes?
Once I open canned tomatoes and transfer it to a glass jar, what is the rate of deterioration of their lycopene content?
6
votes
2
answers
915
views
Canning Tomatoes: When are they too blemished and why does it matter?
In every canning recipe I have seen, the recipe calls for unblemished tomatoes, but this has never been explained further. The sources of these recipes has been on various internet sites (the kind ...
- 163
3
votes
1
answer
173
views
Cream of Tomato with garlic + cilantro stalks aroma
I've been trying to crack this Cream of Tomato recipe for many decades now that is served in almost all Indian five star hotels and professionally managed kitchens.
At the end when it's served, it has ...
- 31
1
vote
0
answers
745
views
Pressure canning tomato paste
I'd like to can some homemade tomato paste with my pressure canner. I prefer to can under pressure because of the reduced time required & increased safety due to higher processing temps. However I ...
2
votes
2
answers
2k
views
"tomato sauce" vs. "tomato paste" [duplicate]
amazon returns almost 50 hits for "tomato sauce" and just 3 for "tomato paste"
Do "tomato sauce" and "tomato paste" mean the same thing?
- 311
1
vote
0
answers
31
views
Canned Tomatoes [duplicate]
How can I get rid of the metallic taste of canned tomatoes? I’m making salsa and needed extra tomatoes. I decided to use some canned tomatoes. Now my salsa has a metallic taste. Please help.
- 11
1
vote
1
answer
138
views
Can you preserve/can tomatoes of various sizes together?
I am new to canning and have a water bath canner. I have successfully (well...I think!) canned/jarred several dozen bread-and-butter pickles following a recipe I found in the official Ball Canning &...
- 297
0
votes
2
answers
2k
views
Can I substitute fresh tomatoes for canned?
I'm quite new to cooking. I want to make spaghetti and all the recipes I've found for spaghetti sauce so far have required multiple types of canned tomatoes. However, I only have fresh tomatoes, ...
2
votes
0
answers
126
views
What's the proper way to slice cherub tomato for sandwiches that maximizes tomato flavor? [closed]
I buy cherub tomatoes because I can use them all week in a variety of dishes and meals.
I'm looking for the best way to slice them for sandwiches to maximize the tomato flavor in a bite. I don't need ...
- 287
2
votes
3
answers
160
views
How to harvest peppers and tomatoes for later use in sauces without harming taste [duplicate]
Is there anyway I can pick my peppers and tomatoes now and freeze them immediately for later use to make hot sauces and tomato sauces? I am trying to find the most efficient way to process my pepper ...
giuseppe
2
votes
1
answer
278
views
Same spaghetti sauce recipe for over 30 years
I’ve been making the same spaghetti sauce for over 30 years and everybody loves it! But,the last 6+ times that I have made it it tastes acidic. I can’t figure out why. It’s a very Basic recipe using ...
- 21
0
votes
0
answers
221
views
How to reduce/remove smell when cooking salmon fin soup?
I usually use simple recipes for salmon fin soup (tomato soup + salmon fin with some seasoning mostly). It tastes good but the smell of salmon fin is not.
What should I do to reduce or remove the ...
- 143
2
votes
2
answers
8k
views
Can you eat red tomatoes' seeds that turned black?
I bought bright red tomatoes from a supermarket that looked fresh, ripe, edible on the outside. I descry no evidence of Blossom End Rot; the tomatoes isn't blemished like pics below.
When I cut ...
user24882
1
vote
4
answers
2k
views
How to get rid of Garlic taste in tomato sauce
Hi I have added some garlic paste in tomato sauce now it tastes somehow a little strange how to get rid of that?
5
votes
2
answers
946
views
Cooking shakshuka without burning the tomatoes
I've tried cooking a basic shakshuka a few times, and always come up against the same problem of the tomatoes burning to the bottom of the pan before the eggs are fully cooked.
The basic recipe I ...
- 153
4
votes
4
answers
604
views
How can I make onion tomato paste taste more punchy?
I batch pan-fried a paste of onions and tomatoes for using them in future dishes.
I love the flavour of garlicy onions and tomatoes! How can I make their flavour stronger?
I believe restaurants for ...
- 927
6
votes
3
answers
5k
views
Why don't some Italian tomato sauces and pastes use citric acid?
I bought tomato paste that came from Italy that just contains tomatoes and no citric acid. Another jar of tomato passata also only contained tomatoes. Are Italian tomatoes more acidic or is there a ...
- 1,212
36
votes
7
answers
36k
views
Fry onions and garlic before adding to the sauce?
I am making a tomato sauce for pasta but I am not sure whether to put the garlic and onions into the sauce raw or to sauté them first?
What would be the difference in the taste, does one have more ...
- 471
0
votes
1
answer
71
views
How do I make canned tomato sauce delicious for pouring on top of steamed vegetables? [closed]
I usually steam mixed vegetables and top it with the following tomato sauce concoction:
canned diced tomato (salt free)
cayenne chili powder
habanero chili powder
dill weed
stevia
There’s no ...
- 65
5
votes
3
answers
3k
views
Canning tomato sauce for the refrigerator
I buy 3000 gram jars of San Marzano plum tomatoes, and when I open one, I have a lot left over. This time, I made a basic marinara from the pureed de-seeded/de-stemmed tomatoes with oil, garlic, ...
- 61