Questions tagged [tomatoes]
Questions around preparing or cooking with tomatoes, along with selecting appropriate varieties
10
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3answers
1k views
Why is tomato paste so cheap? [closed]
So, at target, Tomato Sauce is $0.84 / lb. But, tomato paste is $1.00 / lb. However, tomato paste has 4x as many calories, implying that they reduced it by 4x. This makes sense, since reducing tomato ...
5
votes
0answers
41 views
Is there any significant flavour difference between dehydrated and sun-dried tomatoes?
I have a large batch of tomatoes which I want to preserve. I am confused between sundrying them and dehydrating them. Essentially they are the same processes but is there any significant flavour ...
1
vote
4answers
220 views
Why is my tomato sauce getting pink?
I was trying to make regular tomato sauce for on my pizza. And I didn't want to buy any processed goods. So I bought tomatoes:
I put them into a blender and just blended them until it became smooth. ...
2
votes
1answer
75 views
Replacement for sun-dried tomato pesto sauce?
I'm crazy about the Barilla sun-dried tomato pesto. However, the local store where I was buying it has dropped it. Can I get a similar effect by putting in a blender or food processor the sun-dried ...
0
votes
2answers
94 views
Canned tomatoes with too much vinegar
I canned some tomatoes using vinegar but now the taste in my pasta sauce is too acidic. Is there anything I can do to correct this in my sauce?
3
votes
2answers
251 views
What variety of tomato is typically used in Italian, canned, peeled tomatoes?
I'm experimenting with different brands of canned tomatoes and I just bought some Italian peeled tomatoes, the brand it Petti. Here is a image of the can.
I was looking into what variety of tomato ...
0
votes
0answers
100 views
Should I be concerned that the inside on the lid of my canned diced tomatoes is bright pink?
These are Aldi organic brand. I'm not sure I even would have noticed except we have to rinse out our recyclables now. Tomatoes are already in the soup and I really don't want to waste all that food ...
1
vote
3answers
85 views
Are tomatoes worth rinsing off if you boil them soon after?
Have a large set of tomatoes to make some pasta sauce. To soften them for the food mill I boil them. My question is whether it's worth rinsing if they're eventaully gonna get boiled anyway?
2
votes
2answers
1k views
Do I use half as much “double concentrated” tomato paste?
I have a tube of tomato paste that is "double concentrated" (brand is "Cento"). Do you use half as much as a recipe calls for, or is this a case where all tomato paste has been "double concentrated" ...
0
votes
1answer
120 views
Washing vegetables that I accidentally threw moldy tomato sauce on safe?
So I was frying some mushrooms and was gonna put tomato sauce/passata on it but I didn't realize it was moldy until I squeezed it out of the box and onto the mushrooms. I immediately put everything in ...
2
votes
1answer
56 views
How does marinating with sugar improve cherry tomatoes jam?
I am trying to make a cherry tomatoes jam. All recipes ask to let the tomatoes marinate with sugar for a night, and I can't decide if it's just tradition or if it may have an actual positive ...
5
votes
2answers
1k views
How to peel tomatoes easily? [duplicate]
I went through several websites and found that the easiest way to peel tomato is to boil them . So, How long do we need to boil tomatoes so that you can easily peel them?
-3
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3answers
690 views
What is the best alternative for tomatoes in chicken curry?
Some peoples do not like tomatoes in chicken curry. What alternative should I use instead of using tomatoes?
-1
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1answer
190 views
Tomato substitute in italian dishes?
I'm looking for some delicious Italian dishes,but have to avoid tomatoes. What can be used as an alternate to tomatoes?
Using Google, I found Red Pepper Pasta Sauce, and Cream Sauce.
I have also ...
1
vote
1answer
131 views
Did I kill my chili's heat by processing the tomatoes and onions together?
I made this chili: https://www.youtube.com/watch?v=eQ9eY0_DoEk
I ended up with a chili that, while robust, only gave a mild heat and a heavy tomato/meat flavor, even after excessive salting and ...
3
votes
3answers
179 views
Is there a good reason not to add crushed tomatoes to chicken soup?
Is there a good reason not to add crushed tomatoes to chicken soup?
I am new at cooking soup, but I think tomatoes taste good and that's why I want to add them. But I've also had garlic bread just ...
0
votes
2answers
190 views
Adding tomatoes to pizza dough
I want to try this pizza recipe and it calls for putters beets to be added to the dough to make it red. Currently, I have so many tomatoes. Would replacing the beets with tomatoes affect the crust at ...
1
vote
3answers
105 views
Is it possible to release the earthy citrus of a tomato in a soup without eating it?
I have this idea that maybe along with other ingredients for a savory Thai-inspired soup that I can boil whole tomatoes with it to balance the savory flavor with the earthy citrus that the tomatoes ...
17
votes
1answer
2k views
'Caramelization' of tomato sauce in slow cooker
For the last few years I've made my tomato sauces in a slow cooker ('crock pot'), or actually, in a machine that is sold as a 'plate warmer' but works great for low temperature cooking. I pre-heat the ...
1
vote
2answers
1k views
How do commercial sauce companies remove seeds from tomatoes?
When I remove seeds from tomatoes it is a tedious process. I scoop out the pulp which is in different compartments inside the tomato and push it through a strainer. It takes a long time.
How do food ...
2
votes
0answers
171 views
How do commercial sauce makers have such red tomato paste?
When I make concentrated tomatoes, like for catsup, my paste comes out the color of salsa, a pale pinkish red, not the deep red you see in commercial tomato paste or catsup.
Is there a secret to ...
7
votes
2answers
2k views
Do onions help to sweeten tomato sauce?
I have a school project. We are to create a recipe of our own and also explain the effects of the ingredients used when cooking.
I would like to know if adding onions to tomato sauce helps to ...
1
vote
1answer
109 views
how to clean a tomato [duplicate]
How should a standard supermarket tomato be cleaned before putting it in a green salad. Is a quick rinse under running water with light rubbing under the palm and fingers adequate?
1
vote
1answer
69 views
Can meat flavored tomato sauce be used without heating?
I saw similar questions but I can't comment as I'm new.
Is there any tomato sauce with meat chunks? Can those be used without cooking?
1
vote
1answer
257 views
How do I keep leftover tomato sauce from spoiling?
I made pizza today. The last time I did this I had some leftover tomato sauce; when I opened that it went POP and smoke came out of the jar. Tasted really bad, too, so I threw it away and opened a ...
11
votes
1answer
3k views
Is tomato foliage edible?
I was picking some home-grown basil for a simple pasta dish yesterday, and like many people who grow in home-made compost find tomato seedlings are very common weeds. Obviously the leaves of basil and ...
0
votes
0answers
48 views
Can tomato essence be made with tomatoes only?
I've seen a few recipes for tomato essence and they all include a few other distinctly flavoured ingredients. I understand the essence of something to be of that one item. How can the tomato ...
0
votes
1answer
116 views
Bottled tomato sauce separated
I made tomato sauce yesterday but looking at the bottles today it has separated, can I re cook it to hopefully thicken it? I made it with fresh tomatoes.
3
votes
1answer
213 views
How is this machine used? (for, I think, peeling the skin from the tomatoes)
I received as a gift this machine, which I am told is used to make spaghetti sauce. I believe that its purpose is to remove the skin of the tomatoes, but it simply looks like a grater....
Can someone ...
0
votes
1answer
100 views
How to make tomatoes last longer? [duplicate]
Some people say that you shouldn't keep your tomatoes on the fridge, while others say that this is the best way to make them last longer. I have tried both ways and I couldn't find the difference.
So,...
3
votes
4answers
818 views
Dried tomatoes vs. dried tomatoes in oil
I have a soup recipe that calls for 24 oz. dried tomatoes in oil, drained and patted dry. I would like to use dried tomatoes (not in oil), but don’t have a clue how much to use.
Is there a ...
10
votes
2answers
3k views
Why specifically use Passata, rather than tomatoes, in Ragu?
When making real Ragu, what really is the specific difference between
using tomatoes (so, for say 1kg of meat, a big pile of tomatoes, chopped and cooked-in for many hours as the last step)
using ...
0
votes
2answers
4k views
Tomato soup without a blender?
Can you use canned tomato puree to make a simple tomato soup? I want to make my own tomato soup but all the recipes I find call for a blender to puree the soup, and I don't have one! So I was ...
1
vote
0answers
70 views
Roast tomato soup without broth/stock
I am trying to make a vegetarian roast tomato and basil soup without using vegetable stock. A chef friend suggested making a mirepoix of vegetables, sweating them slowly, adding the roasted tomatoes ...
3
votes
1answer
454 views
Tomato paste - why logically?
What's up with tomato paste. I think it provides a unique taste you couldn't get with fresh tomato.. but why?? In specific, what's the difference between cooking fresh tomatoes or mixing tomato paste ...
1
vote
2answers
7k views
How can I counteract the to bright tomato taste of a beef stew?
I used a large tin of chopped tomatoes as the majority of the liquid (plus water) to make a beef stew. It doesn't taste right! I used lots of fresh spices; thyme, rosemary and sage. It really needs ...
4
votes
2answers
338 views
Imported Italian canned tomatoes vs. American tomatoes
Why are imported Italian canned tomatoes more tender than the same American product?
1
vote
3answers
214 views
Looking for a pliers-like tool for making crushed tomatoes
I need a tool for crushing or mashing fresh tomatoes. I know I can use a grater but that takes too much table space for me to use and it's not comfortable enough - if you want to crush a tomato after ...
2
votes
1answer
175 views
Vegetable mill versus using a food processor for vegetables
What is the advantage of using a mechanical vegetable mill (the utensil which in Italian is called "passaverdura" or "passaverdure") as opposed to using an electric food processor for vegetables?
The ...
1
vote
1answer
119 views
Marinate sundried tomatoes with ethanol overnight?
One of my favorite meals is an oil pasta with sundried tomato, pork belly, and broccoli. When I make it, I put a cap or two of scotch after adding the tomatoes and it really makes it shine.
I'm ...
1
vote
2answers
116 views
Elementary Tomato Canning
I don't have the stomach for a proper recipe for tomato canning. I simply "binge" bought an enormous box and am now trying to salvage what I can.
Here is my recipe:
Gently simmer 6 quarts/litres of ...
-1
votes
1answer
815 views
Are blanched tomatoes safe to eat if left out for 8 hrs then refrigerated for 5 hours.
I started to blanch tomatoes then had to leave for an emergency. About half the batch was peeled & the rest blanched but unpeeled. Sat on counter for about 8 hours. When i got home i put the ...
2
votes
2answers
4k views
How do you stop tomato sauce from splattering?
In order to reduce tomato sauce to make a nice thick tasty topping for pasta, you often need to let it simmer with the lid off for a very long time. This always seems to result in tomato splatters all ...
1
vote
2answers
883 views
Does Tomato Damage a Wok's Seasoning?
I have been using a wok since some years, it is nicely seasoned and I was quite happy with it and the results.
Recently, I have started cooking some Indian dishes, and because I like my wok, I just ...
8
votes
2answers
8k views
How much vinegar should I use when making Salsa?
My wife's boss makes some absolutely great salsa, so we got the recipe from her so that we could try our hand at it with our fresh garden veggies. The recipe is below:
Salsa
16 cup tomatoes,...
3
votes
3answers
560 views
How to 'stretch' tomato ketchup?
Currently, my home ketchup recipe involves using around 2.2 pounds of canned tomatoes to make 3.4oz/100ml of ketchup.
A full can of tomatoes costs me around USD$4.50 here. This means that 3.4 oz, or ...
3
votes
3answers
5k views
Is canned “tomato sauce” already cooked?
The can says the ingredients are tomato puree, garlic, etc. I suspect that cooking turns puree into sauce. But then why does it change again when simmered for half an hour with ground meat and chili ...
0
votes
2answers
181 views
Techniques and ingredients to make marinara sauce from canned spagetti sauce
My wife dislikes the flavor and thickness of canned spaghetti sauce. She finds it thin and tasting like vegetable soup. Can one spice and cook this down to make it the taste and texture of a ...
0
votes
1answer
4k views
*Roughly* how many tomatoes go into a 24oz jar of pasta sauce?
Suppose I have medium-sized roma or plum tomatoes and want to make a jar of pasta sauce. Assuming I do not add mushrooms, peppers, onions or a significant amount of other fillers, roughly how many ...
5
votes
1answer
400 views
Structure of tomato, ginger and garlic after blending in a blender
Found a new recipe, and it called for blending two (average sized) tomatoes, about a tablespoon of grated ginger (15 grams let's say), and four grated garlic cloves. Blended it all, everything fine.
...
