Questions tagged [tomatoes]

Questions around preparing or cooking with tomatoes, along with selecting appropriate varieties

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12 votes
6 answers
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Peeling tomatoes

I have a recipe that calls for peeling tomatoes. I've found elsewhere that this is often done by boiling them and letting the skin lift away during that process. Is there anything else that can make ...
Dinah's user avatar
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68 votes
29 answers
562k views

In a tomato sauce recipe, how can I cut the acidity?

It seems that every time I make a tomato sauce for pasta, the sauce is a little bit too acid for my taste. I've tried using sugar or sodium bicarbonate, but I'm not satisfied with the results.
Curry's user avatar
  • 1,794
19 votes
6 answers
4k views

How to dice tomatoes?

I like to make pico de gallo which calls for a lot of diced tomato. This is always the most time-consuming part of this recipe. What are some tips to make dicing a tomato a little easier? I finally ...
Ryan Elkins's user avatar
  • 6,203
3 votes
1 answer
6k views

What's the source of the sweetness in tomato sauce that's simmered for at least four hours?

I was reading up on tomato sauce, and it seems important to simmer the sauce for at least a few hours. The “Frankies Spuntino” recipe is about as simple as it can get, it doesn't even contain onions. ...
Rinzwind's user avatar
  • 2,670
13 votes
3 answers
78k views

What is the difference between tomato puree, paste and sauce?

I was looking for a recipe for an Italian tomato sauce when I came across an old cookbook from an American Creole Chef I like, but I'm really confused about the terminology he uses for some of the ...
spiceyokooko's user avatar
  • 2,523
10 votes
8 answers
385k views

My tomato sauce is very watery

It has flavor, but its consistency is too thin. Will letting sit over medium low heat evaporate enough to increase its density or is this useless? Would bringing it to a boil help more. I don't want ...
Matt's user avatar
  • 605
3 votes
2 answers
138 views

Canning sauce time

I realized that I did not pressure can my tomato sauce long enough. The lids sealed.. Can I put them back in the canner like that to finish ? It has been several days
Dawn's user avatar
  • 31
26 votes
24 answers
145k views

How do I make homemade Salsa thicker?

I have been playing with homemade salsa for a few weeks now and I can't seem to figure out how to get that thicker tomato texture that a lot of southern Mexican restaurants have. Right now I play ...
jsmith's user avatar
  • 363
22 votes
13 answers
43k views

Should tomatoes be stored in the fridge?

Storing tomatoes in the fridge tends to make them last a bit longer, but I've heard that the flavor is negatively affected. What is the best way to store them?
rose's user avatar
  • 867
13 votes
5 answers
3k views

What do you do with left over tomato paste?

I sometimes make sauces that use tomato paste. The problem is that usually I need only one or two tablespoons and I don't know what to do with the rest of the can. The smallest can I could find is 6 ...
13 votes
5 answers
47k views

what makes red tomato sauce turn orange in colour?

I have noticed that tomato sauce (having started with deep red tomatoes) can turn orange. The colour change isn't from mixing in an ingredient of different colour such as cream. It seems to occur in ...
MandoMando's user avatar
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11 votes
8 answers
6k views

Keeping scrambled eggs with tomatoes from being too watery

When cooking scrambled eggs with tomatoes, I find that the longer the tomatoes cook with the eggs, the a. more they decompose, b. the more water the put into the pan. My ideal would be scrambled eggs ...
Peter Kazanjy's user avatar
9 votes
2 answers
23k views

Why use chopped tomatoes and tomato paste/puree?

I have seen a number of recipes that call for a tin of chopped tomatoes and some quantity (usually a tablespoon or two) of tomato puree (USA: tomato paste). What is the reasoning behind using tomato ...
Bluebelle's user avatar
  • 2,539
8 votes
4 answers
124k views

Can tomato paste be substituted for tomato purée?

A recipe for meat loaf from an Australian book (apparently terminology differs from country to country) calls for 1 cup (250 mL/8 fl oz) of tomato purée, and 2 tablespoons of tomato sauce. Wikipedia'...
Golden Cuy's user avatar
7 votes
4 answers
10k views

How do I prevent tomato making quiche soggy

I have made a simple quiche using a Martha Stewart recipe (http://www.marthastewart.com/336904/spinach-and-gruyere-quiches) several times, sometimes altering the filling to include variously bacon, ...
Ellie's user avatar
  • 267
22 votes
2 answers
6k views

Why does tomato sauce spatter more than other sauces?

Of all the (thick) sauces and creams I prepare in a hot pot, tomato sauce is the most jumpy. When it's hot, it's impossible to cook properly without having it jump everywhere and repaint the walls, ...
Gnoupi's user avatar
  • 371
17 votes
5 answers
7k views

How do you make tomato paste?

I have a garden every year and would prefer to use my own tomatoes for all my cooking. I can them and make sauces, but haven't found a good recipe that describes the technique for tomato paste. I ...
tab's user avatar
  • 173
16 votes
2 answers
7k views

Why peel tomatoes?

Everyone seems to think it is necessary to peel tomatoes before canning or freezing them. Since I do not peel tomatoes when I'm cooking with them (soups, salsa, etc.), I'm wondering if I can freeze ...
Rebekah's user avatar
  • 1,486
16 votes
8 answers
253k views

What causes a tomato sauce to have a bitterness and getting rid of it?

My tomato sauce is coming out great, lots of flavor, especially after I was able to reduce it following the tips here However, it is still slightly bitter. What causes a tomato sauce to have a (in ...
Matt's user avatar
  • 605
14 votes
1 answer
22k views

Does ketchup belong in the fridge, or the cupboard?

I'm hoping this will solve a biiig long-running debate I have with my friends. Heinz Tomato Ketchup (The UK version contains sugar from beets, rather than HFCS like the US version) I tend to think ...
Tom O'Connor's user avatar
12 votes
3 answers
1k views

Sun Drying Tomatoes

Sorry if this seems obvious, but is there a method to making your own sun-dried tomatoes or is it really as simple as leaving them out in the sun? How long should it take to reach the proper "dryness"?...
awithrow's user avatar
  • 1,097
10 votes
6 answers
37k views

Why remove the skin and seeds of a tomato?

Many recipes ask for peeled and seeded tomatoes, which I find both wasteful and too hard work. What is the point of removing seeds and skin of tomatoes? Just texture and presentation? Or can it ...
Cleber Goncalves's user avatar
10 votes
17 answers
101k views

Making Tomato Sauce from Tomato Paste

I've been trying, on-and-off when I have time, to make tomato sauce from a 5 1/2 oz can of tomato paste, but haven't figured out the right proportions of ingredients. I've been combining a can of ...
James McLeod's user avatar
  • 2,014
10 votes
1 answer
4k 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 ...
Chris H's user avatar
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10 votes
2 answers
10k 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 ...
Fattie's user avatar
  • 189
7 votes
1 answer
24k views

Does adding sugar to tomato type sauces affect acidity?

Many(most?) tomato based pasta sauces have added sugar, it is generally a very small amount. I have always heard this was done to reduce the acidity. My main question: Does this little bit of sugar ...
Debbie M.'s user avatar
  • 5,448
7 votes
2 answers
704 views

Can pressure canning be replaced water bath canning?

I wanted to make and can, my Grandma's tomato soup. However I don't have a pressure canner. I made the soup in a 15 PSI pressure cooker and then poured it into sterilized jars and then canned it in a ...
Desiree's user avatar
  • 71
6 votes
6 answers
27k views

Keeping pizza crust from getting soggy from fresh tomatoes

Whenever I make a pizza with fresh tomatoes on it, the juice from the tomatoes turns the crust to mush. I think I must be doing something wrong - do I need to pre-cook the tomatoes to get rid of ...
Keithius's user avatar
  • 163
6 votes
2 answers
3k views

Thicker tomato sauce on the pizza makes the cheese more slippery

After reading the advice about tomato sauce in this answer, I decided to try straining the sauce to remove water and see what it did to the crust. I let the water drain out of a jar of tomato sauce ...
Goodbye Stack Exchange's user avatar
5 votes
4 answers
28k views

What does it mean when a recipe calls for coring a tomato?

When I was making gazpacho, I looked up a video, and found this: http://www.youtube.com/watch?v=dDt0L1-SaRg In this video, almost the entire interior of the tomato is removed. I followed this video, ...
Karptonite's user avatar
5 votes
3 answers
12k 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 ...
JDługosz's user avatar
  • 1,304
5 votes
3 answers
4k 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, ...
John's user avatar
  • 61
5 votes
3 answers
13k views

I accidentally dropped the lid from a can of diced tomatos in my crockpot of cabbage roll soup! [duplicate]

I went to stir the cabbage roll soup and found the metal lid to the diced tomatoes in the soup. It's been in there for at least an hour with all the food in the crockpot cooking on high. I got it out ...
MamaOf2's user avatar
  • 51
4 votes
1 answer
2k views

Canning tomato sauce

I am asking for advice on canning a tomato pasta sauce. It consists of canned tomatoes, butter, and some onions. I already did a Google search, but the results are contradicting. Some people claim ...
Sven's user avatar
  • 1,969
3 votes
3 answers
5k views

Will I never be able to cook anything needing tomatoes in a seasoned cast iron Kadhai?

https://cooking.stackexchange.com/a/5863/6168 If you put any acid in cast-iron, you are harming your seasoning, and leeching iron into your food. This will affect the taste of your sauces, I find ...
Aquarius_Girl's user avatar
2 votes
1 answer
2k views

Cored tomatoes measured before or after coring?

If a recipe calls for 3 pounds of tomatoes, cored, should you start with three pounds of tomatoes and core them, or should you have 3 pounds after coring? I would have thought that you start with 3 ...
Karptonite's user avatar
2 votes
2 answers
381 views

Why do gazpacho recipes have you put garlic and salt together, then mash with an egg?

Why do gazpacho recipes have you put garlic and salt together, then mash with an egg? What is the purpose?
dfrankow's user avatar
  • 123
2 votes
3 answers
175 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 ...
user avatar
2 votes
4 answers
611 views

Freezing Tomatoes for Winter?

Local farmers are currently dumping tomatoes with about 0.5EUR per kg. It is a very low price. I know how to branch small things but tomatoes are large. The video here mentioned to use C-vitamin ...
user avatar
2 votes
1 answer
159 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 ...
Skippy le Grand Gourou's user avatar
2 votes
2 answers
159 views

What should I look for when choosing tomatoes for pasta sauces?

What factors should I take into account when selecting tomatoes for sauces? Background: I'm growing my own tomatoes, and I need to start germinating soon. Taste and production are my 2 first ...
NKY Homesteading's user avatar
2 votes
3 answers
15k views

What size are small, medium and large tomatoes?

Many recipes call for a tomato of a certain size. How do you know the difference between small, medium and large tomatoes?
Larry Culpepper's user avatar
1 vote
3 answers
5k views

Reduce the watering from tomatoes in a dish or sauce

There are many questions asking on how to reduce the watering from (fresh) tomatoes in a dish or a sauce (most likely baked): How do I prevent tomato making quiche soggy (mentioned in comments by ...
Skippy le Grand Gourou's user avatar
1 vote
6 answers
8k views

Tomato Products containing Citric Acid

I read that tomatoes are often not picked in the optimal ripeness for canning and because of this, citric acid is added to promote further ripening within the can. I purchase bottled pasta sauce and ...
goldengrain's user avatar
1 vote
3 answers
6k 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 ...
Aganju's user avatar
  • 162
1 vote
4 answers
4k views

How to create thick, hearty garlic marinara sauce?

I've been searching online for a recipe for a robust garlic marinara sauce to no avail. Does anyone have any tips on how to make this kind of thick, hearty sauce from scratch? This is what I've tried ...
codeninja's user avatar
  • 447
0 votes
1 answer
5k views

Preparing Salsa with a Magic Bullet

I'm trying to make some salsa with a magic bullet using the given recipe from the cookbook that comes with it. Here's the recipe with a picture of how it turns out at best. The final product comes ...
ChrisM's user avatar
  • 115