Questions tagged [tomatoes]
Questions around preparing or cooking with tomatoes, along with selecting appropriate varieties
263
questions
0
votes
0
answers
12
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?
1
vote
1
answer
110
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 ...
- 111
0
votes
0
answers
57
views
What are the benefits/differences of doing a confit rather than simmering on a pan when making a sauce?
The other day I confit cherry tomatoes with garlic and some herbs in extra virgin olive oil (pretty much submerged) at around 212F (100 C) of my oven's thermostat which made the oil appear to very ...
- 251
-1
votes
1
answer
111
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 ...
- 1,575
11
votes
9
answers
5k
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 ...
- 251
1
vote
1
answer
186
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
418
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
168
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 ...
- 281
-4
votes
3
answers
342
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
533
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
5k
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 ...
- 356
0
votes
2
answers
69
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
5
answers
21k
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 ...
- 481
6
votes
1
answer
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 ...
- 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 ...
- 563
2
votes
2
answers
570
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,...
- 307
2
votes
2
answers
385
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
93
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
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
2
answers
340
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
166
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
0
votes
0
answers
184
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 ...
- 461
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
26
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
103
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 &...
- 287
0
votes
2
answers
743
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
107
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 ...
- 281
2
votes
3
answers
73
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
257
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
147
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
6k
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
900
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
674
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
459
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 ...
- 825
6
votes
3
answers
3k
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 ...
- 1,158
36
votes
7
answers
24k
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
68
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
1
vote
2
answers
602
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 ...
- 111
16
votes
5
answers
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 ...
- 197
6
votes
2
answers
966
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, ...
- 61
2
votes
2
answers
399
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 ...
- 173
8
votes
2
answers
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
1
answer
8k
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 ...
- 181
6
votes
1
answer
250
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 ...
- 193
2
votes
1
answer
2k
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 ...
- 461
3
votes
2
answers
782
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 ...
- 1,708
3
votes
1
answer
521
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 ...
- 31
5
votes
1
answer
204
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 ...
- 151
2
votes
1
answer
207
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?
- 1,034