Questions tagged [tomatoes]
Questions around preparing or cooking with tomatoes, along with selecting appropriate varieties
230
questions
32
votes
7answers
10k 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
61 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, ...
0
votes
0answers
24 views
Buy vine tomatoes at the supermarket? [duplicate]
What differs if I buy vine tomatoes at supermarkets like these at Sainsbury's and Waitrose? Are they fresher? Do they last longer?
Do Vine-Ripened Tomatoes (Cluster Tomatoes) Really Taste Better? | ...
1
vote
2answers
207 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
949 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
123 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
930 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 ...
4
votes
1answer
305 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 ...
5
votes
1answer
177 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 ...
1
vote
1answer
86 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
151 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
0answers
91 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
132 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
114 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
243 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
120 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
190 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 ...
0
votes
0answers
67 views
What does tomato purée mean in a UK context? [duplicate]
I'm looking at a recipe on a UK website that mentions needing "2 tbsp tomato purée".
Googling Australian websites suggests tomato puree is relatively unconcentrated and comes in cans.
By contrast ...
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
195 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
947 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
268 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
123 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
289 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 ...
1
vote
3answers
89 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
4k 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
208 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
68 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
votes
3answers
2k 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
votes
1answer
286 views
Tomato substitute in italian dishes? [duplicate]
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
165 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
192 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
210 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
111 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 ...
18
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
2k 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
195 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
156 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
73 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
459 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
51 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
294 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
261 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
120 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,...
4
votes
4answers
1k 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 ...
