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Questions tagged [tomatoes]

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

62
votes
26answers
433k 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.
38
votes
3answers
13k views

Why do tomatoes get so hot?

Ever noticed how certain foods seem to get a lot hotter than others? I almost never burn my tongue or mouth... except on tomatoes; Pizza sauce, tomatoes in panini sandwiches or spaghetti sauce. ...
24
votes
22answers
107k 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 ...
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 ...
22
votes
2answers
4k 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, ...
20
votes
12answers
40k 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?
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 ...
18
votes
4answers
5k views

What is the alternative to a vine ripened tomato?

Having just had a lovely sandwich of Aberdeen Angus beef, vine ripened tomato and horseradish I was wondering if anyone could explain to me exactly what a vine ripened tomato is? Since all tomatoes ...
18
votes
6answers
2k 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 ...
17
votes
5answers
6k 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 ...
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 ...
15
votes
8answers
131k 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 ...
15
votes
2answers
6k 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 ...
14
votes
4answers
2k views

How do I preserve a tomato's freshness after it is cut?

I've seen and read online, and experienced firsthand, that refrigerating a tomato is an awful idea. Not only does it lose freshness, it does little to prevent wilting and leads to flavorless tomato. ...
14
votes
1answer
21k 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 ...
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 ...
13
votes
5answers
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 ...
12
votes
6answers
662 views

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 ...
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 ...
12
votes
3answers
369 views

How can I use these new findings on tomatoes to my advantage?

A new study appears to suggest that the characteristics that make a tomato most appealing when choosing one at the store also make it the least appealing when biting into it. Apparently, it is the ...
12
votes
3answers
704 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"?...
11
votes
8answers
3k 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 ...
11
votes
2answers
16k views

Non-alcoholic substitution for dry white wine in bolognese sauce and other tomato sauces?

What is the purpose of dry white wine in a recipe like bolognese sauce? I need to substitute something non-alcoholic for the wine and while I've found many great lists of possible substitutions, the ...
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?
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 ...
10
votes
4answers
3k views

How to make - succulent - Bruschetta?

What ingredients do you need, and what steps to perform to make Bruschetta? While on honeymoon in Tuscany we got bruschetta with chopped tomato and herb topping, on crusty bread (I think there was ...
10
votes
3answers
64k 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 ...
10
votes
2answers
3k 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 ...
10
votes
4answers
26k 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 ...
9
votes
16answers
84k 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 ...
9
votes
7answers
224k 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 ...
9
votes
6answers
26k 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 ...
8
votes
11answers
41k views

What alternatives are there to tomato based pizza sauces?

I know someone that can't eat citrus foods or foods with high acidity so when it comes to pizza this means having it with no tomato based sauces. So far this means having ranch or an Alfredo-type ...
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)
8
votes
5answers
831 views

I would like to make homemade Ketchup, how do I prepare the tomato?

I've got the rest of the recipe, sugar, vinegar and a few other spices that I was going to experiment with,but I wanted to know what do you need to do to the tomato in order to get it to look like ...
8
votes
2answers
8k 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,...
8
votes
3answers
74k views

How can I replace canned tomatoes with fresh?

I have a tomato sauce recipe that calls for 1 can (28oz) of diced tomatoes (including the liquid). How can I replace the can with fresh tomatoes? I'm not sure if there is a particular type of tomato I ...
8
votes
3answers
454 views

Fresh tomatoes for home-made pizzas, is it worth it?

I figured fresh tomatoes would be the best choice for making a tasty pizza sauce, so I bought like 8 kg of fresh Roma tomatoes as I found a good price opportunity, to make jars. I already made a try ...
8
votes
2answers
4k views

How does one soften sun dried tomatoes?

Some packs of sun dried tomatoes come a bit too hard to chew. How do I soften them for use in a salad? Should I toss them?
8
votes
3answers
6k views

What kind of knife should I use to slice tomatoes?

Is it better to use a serrated knife, or a regular chef's knife that is really sharp?
8
votes
5answers
8k views

What is the correct onion to tomato ratio for North Indian masala sauce?

What's the optimum — or, at least, the most widely used — tomato to onion ratio for making the tomato masala (sauce)? Masala is used as the base for a number of north Indian dishes. Onions are fried ...
8
votes
3answers
37k views

What is the “standard” salsa tomato?

I make a lot of fresh salsa (pico de gallo style) in the summer, but I don't usually think much about the type of tomatoes I'm usuing. Usually I just buy whatever looks best (fresh & ripe) at the ...
7
votes
6answers
2k views

How can I cut lots of cherry tomatoes in half quickly and evenly?

Is there a tool to cut cherry tomatoes in half? Since they are so regular it should be possible to build such a machine. Alternately, what can I do to improve my speed and accuracy when halving them ...
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 ...
7
votes
4answers
106k 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'...
7
votes
6answers
67k views

What is the difference between grape and cherry tomatoes?

What is the flavor difference between grape and cherry tomatoes? The store had both and they looked rather similar.
7
votes
2answers
2k views

Is it necessary to skim the scum off of fermenting pickles?

The sour (fermented) pickle recipe that I am following states: Check the crock every day. Skim any mold from the surface, but don’t worry if you can’t get it all. If there’s mold, be sure to ...
6
votes
7answers
28k views

How to get a thicker soup from watery tomatoes?

I want to make a tomato soup, but my girlfriend tells me that, from the tomato we have, the soup will be too watery. Now I've read that one could use tomato paste/puree as a thickener, and still keep ...
6
votes
2answers
399 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 ...
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?