Questions tagged [tomatoes]

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

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2answers
110 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
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2answers
882 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
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1answer
181 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
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1answer
171 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
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1answer
64 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
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2answers
144 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
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0answers
70 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
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1answer
127 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
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1answer
109 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
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2answers
175 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
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2answers
93 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
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1answer
98 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
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0answers
43 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
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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 ...
9
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1answer
165 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
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4answers
664 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
149 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
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2answers
111 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
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2answers
279 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 ...
0
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0answers
112 views

Should I be concerned that the inside on the lid of my canned diced tomatoes is bright pink?

These are Aldi organic brand. I'm not sure I even would have noticed except we have to rinse out our recyclables now. Tomatoes are already in the soup and I really don't want to waste all that food ...
1
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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
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2answers
3k 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
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1answer
177 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
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1answer
64 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
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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
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3answers
1k 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?
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1answer
230 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
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1answer
138 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
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3answers
187 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
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2answers
205 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
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3answers
109 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
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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
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2answers
1k 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
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0answers
188 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
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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
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1answer
139 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
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1answer
72 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
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1answer
389 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
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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
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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
251 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
248 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
111 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
989 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 ...
11
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2answers
4k 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 ...
-1
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2answers
6k views

Tomato soup without a blender?

Can you use canned tomato puree to make a simple tomato soup? I want to make my own tomato soup but all the recipes I find call for a blender to puree the soup, and I don't have one! So I was ...
1
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0answers
73 views

Roast tomato soup without broth/stock

I am trying to make a vegetarian roast tomato and basil soup without using vegetable stock. A chef friend suggested making a mirepoix of vegetables, sweating them slowly, adding the roasted tomatoes ...
3
votes
1answer
530 views

Tomato paste - why logically?

What's up with tomato paste. I think it provides a unique taste you couldn't get with fresh tomato.. but why?? In specific, what's the difference between cooking fresh tomatoes or mixing tomato paste ...
1
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2answers
9k views

How can I counteract the to bright tomato taste of a beef stew?

I used a large tin of chopped tomatoes as the majority of the liquid (plus water) to make a beef stew. It doesn't taste right! I used lots of fresh spices; thyme, rosemary and sage. It really needs ...
4
votes
2answers
442 views

Imported Italian canned tomatoes vs. American tomatoes

Why are imported Italian canned tomatoes more tender than the same American product?