Questions around preparing or cooking with tomatoes, along with selecting appropriate varieties
1
vote
1answer
94 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
2answers
131 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
176 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
88 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
1answer
458 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
141 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
87 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
67 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
105 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 ...
0
votes
0answers
30 views
How long will cooked tomato salad keep in the fridge? [duplicate]
I just made this recipe with these adjustments:
no sugar
no oil
no paprika
tiny pinch salt (not 1/2 tsp)
The author says it will keep 3-4 days in the fridge but I'm certainly going to have at least ...
11
votes
1answer
2k 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
44 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
0answers
63 views
Tomato paste on eggless pasta dough
I am trying to develop my own version of egg & tomato pasta. In my last attempt, I made fresh pasta, with tomato and eggs (one egg per 100gr of flour, as usual and tomato paste in the pasta dough)....
0
votes
1answer
80 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.
4
votes
1answer
195 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
91 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
470 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
1k 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
2k 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
59 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
224 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
3k 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
191 views
Imported Italian canned tomatoes vs. American tomatoes
Why are imported Italian canned tomatoes more tender than the same American product?
1
vote
3answers
201 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
146 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 ...
0
votes
0answers
396 views
Help I did not sterilize my jars before canning my tomatoes [duplicate]
I forgot to wash my jars or sterilize them before I can't my tomatoes. I can the way my grandmother used to which was hot tomatoes into hot jars and then put a hot lid on them put the ring on and ...
1
vote
1answer
90 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
105 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
523 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
2k 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
524 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
6k 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
407 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 ...
2
votes
3answers
3k 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
145 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
3k 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
306 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.
...
4
votes
2answers
704 views
Can fresh basil cause tomato sauce spoilage?
I added fresh basil to tomato sauce once it was bottled, just before sealing. Never done this before and I lost the whole batch within 2 weeks. Can fresh basil cause fermentation to continue? Should ...
2
votes
1answer
787 views
I am unable to eat tomatoes. What can I use instead, especially in soups?
My digestion doesn't like tomatoes, and all the soup recipes I like call for them. Is there anything I could substitute?
12
votes
5answers
2k views
Do tomato-based sauces change/enhance flavour when left in the fridge?
I cooked some green beans in a tomato-based sauce then ate some and left the rest in the fridge 3 days ago. I tasted it today, and it was better than I remember: is this a known phenomenon or am I not ...
6
votes
3answers
6k views
Do you need to cook tomato puree?
I'm making a tomato sauce cold from tinned tomatoes and I was going to add tomato puree to thicken the sauce. Is it ok to use tomato puree without cooking it?
13
votes
2answers
3k views
Would sous vide-ing tomatoes result in a deeply caramelised tomato sauce?
I am looking to take the effort out of slow-cooking tomatoes for several hours over the stove and wondered if sous-vide may be a possible method of doing this. I understand that the end result may be ...
1
vote
1answer
1k views
Can I make my spaghetti sauce with puree instead of sauce?
I have been making the same spaghetti sauce for about 50 years now. It calls for 2 small cans tomato sauce, 1 can tomato paste and 1 large can of whole peeled tomatoes. For the first time in all ...
2
votes
2answers
2k views
Do tomatoes or tomato pastes damage stainless steel cookware?
I enjoy making a good ragu, and I often want to let it sit in the stainless steel cookware so I can have leftovers the next day (not a commercial setting). But I'm concerned about the acid from the ...
2
votes
1answer
42 views
Question about roasting green beans and cherry tomatoes
I have a question about something new I want to try for Thanksgiving.
Everyone things we're making too many casseroles and asked me to do something different. I decided to try to replace the green ...
1
vote
1answer
94 views
How do you manage the water that tomatoes generate when they're cooked? [duplicate]
I love tomatoes, and I like to put them in stuff like omelettes or to sautee them with sweet potatoes and other vegetables.
However, they "leak" so much fluid when they cook. When you sautee them in ...
1
vote
2answers
3k views
What is the difference between tomato juice and passata?
As far as I am aware passata is obtained by crushing tomatoes and then sieving the result without heating. That sounds an awful lot like juice to me. What is the difference (if any) between passata ...
3
votes
1answer
87 views
What are the 'acidity controllers' used in canned whole tomatoes?
I was looking at the label on a can of Italian roma tomatoes (similar to San Marzano) and I noticed an ingredient called an 'acidity controller'.
This makes perfect sense to me, but it doesn't go as ...
