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Questions tagged [tomatoes]

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

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
8k 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
3k 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
48 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
97 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
5k 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
98 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 ...
4
votes
1answer
1k views

How to fix separating spaghetti sauce?

I am making spaghetti sauce from home-grown tomatoes. They were standard garden tomatoes - not Romas or anything you'd traditionally use for sauce, but hey, they're what I had. The sauce has been ...
5
votes
1answer
293 views

Should indoor ripened tomatoes be used for sauce?

I was talking with a person about getting all my green tomatoes in and ripening them for one last batch of sauce. She told me as a matter of safety that you shouldn't use tomatoes that were picked ...
0
votes
1answer
5k views

Why peel tomatoes when making salsa?

I'm making salsa. Do I really need to peel the tomatoes? I've canned salsa and stewed tomatoes for years. Peeling is such a messy process. If I chop the tomatoes in my food processor do I really need ...
1
vote
2answers
446 views

How do I use this store-made tomato paste with pasta?

I am boiling the water, and then adding my spaghetti into it, and cooking for 7 - 8 minutes. It all works fine. However since am new to cooking, I don't know how to use the store-made tomato paste. Do ...
5
votes
2answers
5k views

When cooking tomato sauce for a long time, should you add water?

I know tomato sauce should be cooked for a long time to develop flavor. To prevent it burning you have to stir constantly, though I find it burns on the stove (and the oven) too much without adding ...
2
votes
1answer
65 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
3
votes
2answers
351 views

Does reducing the clear juice from tomatoes have a name?

I have been cooking a very light tomato topping for tortellini using dicing tomatoes. I saute them very briefly until the flesh begins to soften, then remove the pieces from the pan leaving whatever ...
1
vote
5answers
3k 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 ...
5
votes
1answer
827 views

How do I boil down a gravy?

I'm following a recipe that required an hour of simmering, first 30 minutes covered, then 30 minutes uncovered. I guess I didn't get the simmer correct as by the end of the hour; the liquid should ...
2
votes
3answers
4k views

Best way to store tomato paste/puree?

What is the best way to store tomato paste or tomato purée? Just to be clear, I'm talking about this stuff At home we buy metal cans of the stuff (500g or 1Kg), but once opened, within about 5 to 6 ...
0
votes
1answer
1k views

Equivalent tomato products: paste, sauce, puree, diced, whole

Doctor says low sodium so now I have to make my own tomato sauces ( pizza, spaghetti etc ). So I look up a bunch of recipes online to decide what to add and in what proportions ( using no salt added ...
5
votes
1answer
151 views

Are sundried tomatoes regulated in the EU?

There are different methods for drying tomatoes, and I suppose that using a dehydrator is most convenient in an industrial setting. Still, many dried tomatoes are sold as "sundried tomatoes". I have ...
2
votes
1answer
1k views

Can I use tomato paste in dal?

My current method for making an Indian dal include using whole peeled tomatoes, almost always canned. Would substituting Tomato Paste, the thick stuff from cans, change the taste, and if so, how? I ...
22
votes
2answers
8k views

Are these tomatoes San Marzano knockoffs?

I buy these tomatoes at my local grocery and always assumed they were San Marzano brand. I was waiting for my soup to simmer and was reading the label when I noticed the initials on the label actually ...
1
vote
1answer
119 views

Why did the skin of my tomatoes fracture after a few days in a refrigerator?

I purchased a bunch of red tomatoes on a twig a few days ago, and put them in a plastic bag in my refrigerator. When I opened the plastic bag five–six days later, all the bottoms of the tomatoes (...
1
vote
1answer
3k views

How does (Goya) Sofrito sauce compare to salsa?

I was reading some rice recipes online. Some used sofrito sauce. I read the ingredients on the Goya label. It is similar to salsa. I think salsa is chunkier and uses fresh veggies whereas sofrito ...
19
votes
6answers
3k views

What methods make tomato chopping less messy?

Chopping tomato is real mess sometimes. I just want to know that what is the best chop tomatoes without any mess? One trick I did was to deep freeze tomatoes before cutting them and then used to ...
5
votes
2answers
32k views

Is the un-moldy part of tomato paste still safe to eat?

Today when I was making Bolognese sauce, I removed the moldy part of the tomato paste and use the non-moldy part in the sauce. After searching on the internet, I found out that I can get sick from it. ...
1
vote
2answers
110 views

Which types of tomatoes are good for which dishes? [closed]

I am just beginning to realize the difference between the tastes and quality of different tomatoes for different dishes. I need help from a tomato expert. Which tomatoes are best for the following ...
5
votes
1answer
7k 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 ...
2
votes
2answers
138 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 ...
0
votes
1answer
108 views

How do I measure the ripeness of my tomatoes?

In my quest for a perfect shakeshouka (eggs in poultry) I figured out I need less acidity in the dish, and have read that acidity in tomatoes varies widely. I have read that very ripe tomatoes have ...
0
votes
1answer
61 views

Stewing Tomatoes for a Purée(sauce)

Aside from water, are there any other liquids I can use to stew tomatoes to make a purée? I was thinking maybe chicken stock or vegetable but don't know how that would taste or if it would even be ...
5
votes
3answers
5k 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 ...
2
votes
1answer
163 views

How to measure tomatoes for making sauce?

In the ingredient list my recipe calls for 10 lbs of tomatoes. I'm not sure if this means before or after they are cored and peeled. What is the best way to measure tomatoes for canning sauce?
3
votes
3answers
846 views

Should I peel my tomatoes before making a sauce?

What are the pros and cons of peeling my tomatoes before making a sauce? I basically make two different sauces a classical red sauce and a "pink" sauce that is a light alfredo infused with white wine ...
3
votes
2answers
6k views

What effect have bay leaves in a meat/tomato sauce?

A bolognese-type sauce recipe I usually do uses ground beef, canned tomatoes, onions, carrots, chilli, garlic and bay leaf. The bay leaf gets cooked with the rest for a while and the sauce tastes ...
4
votes
2answers
1k views

How can I get weak-tasting tomatoes?

I love the weak tomatoes that you get at fast food restaurants like Subway. Whenever I buy tomatoes from the grocery store or the farmer's market, they're too strong and I end up throwing them out. ...
1
vote
0answers
816 views

Bubbles in canned tomato sauce

I put up two quarts of fresh tomatoes for sauce yesterday. They were in the hot water bath for 45 minutes. This morning they are cold & I thought ready for the cupboard. I notice many air bubbles ...
4
votes
1answer
909 views

Cooking down tomatoes

I grow sauce tomatoes, roma and others. When they come in I blanch them, then run the thru a food mill. I then freeze the sauce in plastic freezer bags or cook it down into paste. I recently tried ...
0
votes
3answers
3k views

What device to use to chop/dice tomatoes?

I make chunky salsa in 2 quart batches. I have terrible knife skills, it takes me way too long to dice the amount of tomatoes needed for a batch. I am looking for a piece of equipment that will chop ...
6
votes
3answers
6k views

Using Canned San Marzano Tomatoes Vs. Regular Canned Tomatoes

I have never used San Marzano tomatoes yet. I recently bought a cookbook and most of the recipes call for San Marzano Tomatoes. They are more expensive. Is it really worth paying the extra money for ...
3
votes
3answers
3k views

Can I refreeze sauce made from frozen tomatoes

Hi I have some frozen tomatoes and I would like to blend them in my Vita mix and make sauce. My question is can I re-freeze the sauce once it's been cooked.
1
vote
1answer
1k views

Turn Passata Into Tomato Paste?

I have an American recipe that calls for 12oz Hunts Tomato paste and 1.5 cups of water. The nearest thing I have is Passata. I don't know much about cooking, but they both seem to be made from ...
8
votes
2answers
2k views

Is it advisable to freeze tomatoes?

I have some tomatoes that might go bad soon. Do they freeze well? (E.g. taste, texture)
6
votes
2answers
638 views

What is a device used to slice tomatoes with in one motion called?

I worked at a restaurant for a month once and they had a device there. It was a rectangular box: you'd put a tomato in it, and there was a handle at the one end you could use to push the tomato ...
2
votes
2answers
3k views

Why does tomato not dissolve when I make curry

when I am cooking curry, I add chopped tomatoes. I cook the tomatoes for 30+ minutes. In spite of this the tomatoes do not fully dissolve by the end of cooking. There are still whole pieces of tomato ...
3
votes
3answers
834 views

How do you quickly prepare tomatoes for pizza?

Whether is be homemade pizza or adding topping to the self-rising frozen pizza we love adding meats and veggies. We often have tomatoes at hand. I slice them thin and lay them on a paper towel and ...
2
votes
2answers
6k views

What can I substitute for tomato juice?

I have a daughter who is allergic to tomatoes, but there are so many recipes calling for tomato juice. What can I use to substitute for tomato juice?
2
votes
2answers
15k views

What is a mealy tomato, and how would one use one?

When people say a tomato is or isn't mealy, what does that really mean? I've never had a tomato that was grainy, as it's sometimes described. Is that even possible? That sounds like a tomato with sand ...
11
votes
2answers
10k views

Why do sun-dried tomatoes taste different than fresh tomatoes?

I thought that dehydrated produce only differs from fresh produce in containing less water, so why do sun-dried tomatoes taste so different from their fresh counterparts?