Questions tagged [tomatoes]
Questions around preparing or cooking with tomatoes, along with selecting appropriate varieties
252
questions
0
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2answers
43 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 ...
34
votes
4answers
8k 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 ...
6
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1answer
1k 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 ...
19
votes
3answers
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 ...
2
votes
2answers
197 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,...
2
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2answers
298 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 ...
0
votes
0answers
65 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 ...
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0answers
43 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
2answers
166 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 ...
3
votes
1answer
162 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 ...
0
votes
0answers
78 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
2answers
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?
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0answers
23 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.
1
vote
1answer
86 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 &...
0
votes
2answers
254 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
0answers
99 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 ...
2
votes
3answers
66 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 ...
1
vote
1answer
188 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 ...
0
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0answers
67 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 ...
2
votes
2answers
2k 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 ...
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vote
4answers
251 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
2answers
529 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 ...
4
votes
4answers
359 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 ...
6
votes
3answers
1k 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 ...
35
votes
7answers
16k 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 ...
0
votes
1answer
67 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 ...
5
votes
3answers
2k 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, ...
1
vote
2answers
407 views
How can I make my tomato-herb pasta sauce a lighter color?
I've been making a simple tomato sauce using tomato puree, basil, oregano, dried pasilla peppers, and garlic (as well as the left-over bits from cooking beef meatballs in the same pot). The flavor is ...
17
votes
5answers
5k views
How to get best taste out of tomatoes?
I'm making an Indian dish, for this I need tomatoes, no matter what recipe I follow I'm not getting the taste of the restaurant.
Is this because I'm not preparing tomato properly or is it because I'm ...
6
votes
2answers
956 views
Sun dried tomatoes
I purchased sun dried tomatoes, all natural/no oil, in a bulk food store that is not in my area a year ago. They are packaged in ziplock bags with no Best Before date. One package is still unopened, ...
2
votes
2answers
227 views
What can I do with my failed tomato canning attempt?
Yesterday I canned a batch of tomatoes, chunked. This morning when I inspected the jars, they all appeared to be sealed. This evening upon inspecting the jars, I found one was no longer sealed. I ...
8
votes
2answers
1k views
What are some ways to season that don't rely on garlic and onions?
I am looking for some alternative ways to season food. I am very familiar with currying, pesto, and chili. My difficulty is that each of these relies on onions, tomatoes and garlic.
What are some ...
5
votes
1answer
4k views
How does cooking food changes its content of carbohydrates and sugar?
When cooking for diabetics it is important to keep the amount of carbohydrates and sugar low. So I am wondering how cooking food - particularly vegetables - changes the amount of carbohydrates and ...
6
votes
1answer
232 views
Why do tomatoes react with sourdough starter?
I sometimes make sourdough and have found by accident that by adding fresh tomatoes to the dough, it seems to swell substantially more during proving, or more quickly.
There must be some chemical ...
2
votes
1answer
1k views
Pressure canning tomatoes without added acid
I'd like to pressure can tomatoes without adding acid as recommended by the USDA (and outlined here). The reason being is, imo, the additional acid ruins the flavor.
My understanding of the official ...
3
votes
2answers
412 views
Would blow-torching tomatoes have the desired “oven roasted” effect?
I want to have oven roasted tomatoes that have some black on them for salsa. I have over 100 tomatoes and don't want to use the oven for a full day doing this. I think a blowtorch might blacken the ...
3
votes
1answer
295 views
Sauce bubbling out of jar
I successfully canned one batch of roasted red pepper pasta sauce but had to step away from the kitchen for a half hour. When I came back the sauce was still warm so I heated it a bit more while I ...
5
votes
1answer
179 views
What is the difference in taste between San Marzano and 6 in 1 ground tomatoes?
I've been looking at some recipes for Chicago style pizza recently, and the consensus seems to be to use 6 in 1 ground tomatoes for the sauce.
Generally, when I make sauce, I use San Marzano ...
2
votes
1answer
116 views
Can wine be made from tomatoes?
Can wine be made from tomatoes? Do they have enough sugar to feed the yeast? Are they too acidic?
6
votes
2answers
713 views
Taste-wise, is there a difference between tomato from a blender vs. chopped tomato?
A chicken curry recipe and a mixed vegetables recipe require chopping tomatoes and frying them immediately after the onions and ginger-garlic paste are fried. But since this causes the tomato skin to ...
3
votes
2answers
299 views
Can a pasta pot be used for cooking sauces?
I am considering buying a pasta pot, such as the All-Clad 6807 SS Copper Core. Can I remove the colander and just use the main body to cook tomato sauce? Or can it only be used for water-based ...
0
votes
1answer
1k views
On what temperature should I leave my sauce to cook?
I decided to cook a pizza sauce. I know that the longer you leave it on your stove, the better it might taste. I want to leave my sauce on the stove for an hour or so. At what temperature should I ...
10
votes
3answers
2k 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 ...
11
votes
1answer
742 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 ...
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vote
4answers
2k 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
1k 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
361 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
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2answers
398 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 ...
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vote
3answers
98 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
15k 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" ...
