Questions tagged [tomatoes]

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

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2answers
156 views

How to remove salt from sun-dried tomatoes

I have a large packet of sun-dried tomatoes, the type that are preserved dry with salt rather than the type sold in jars covered with olive or sunflower oil. It's a large packet so I don't want to ...
1
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1answer
47 views

How much extra water and time is needed when cooking rice with a tomato-based liquid/semi-liquid too?

I have a number of rice dishes that use tomato-based liquids (tomato soup or tomato sauce) or semi-liquids (tomato paste) as part of the cooking process. I use the amount of water called for on the ...
-4
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3answers
264 views

Too tomatoey gravy?

I saw this video. He is cooking Paneer Tikka Masala. He used 6-7 tomatoes to make gravy for the curry. My question is that, when I cook and add so many tomatoes its taste is too tomatoey. Am I missing ...
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4answers
227 views

Reducing acidity in Northern Indian Cuisine (chana masala)

I have been buying various spice mixes to make Pakistani/North Indian food myself. My issue is that in dishes with yoghurt and/or tomatoes, the end result always winds up being too sour. It happens ...
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5answers
5k views

How do I make my blended soup a more appealing colour?

I was following this recipe for minestrone soup. This recipe includes a red tomato base, as well as some green vegetables. I like to blend my soups up after to make them smoother. However, when I do ...
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2answers
66 views

tomato-substitute for sausage and spaghetti squash? [closed]

I just got diagnosed with an autoimmune disorder and have to avoid both grains and tomatoes. I was wondering if there is a way to substitute tomatoes to create a nice sauce that would go well with ...
34
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5answers
13k views

If one tomato had molded, is the rest of the pack safe to eat?

Yesterday I bought a pack of cherry tomatoes and after arriving home I discovered that one of them had developed some impressive black mold (it was bigger than the tomato itself!). Of course, I tossed ...
6
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1answer
1k views

Stem on tomatoes

I have noticed stores selling tomatoes with the stems left on. Usually 3-4 tomatoes per stem. Is this just a new marketing gimmick? Or do tomatoes taste or store better with the stem left on? We ...
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3answers
5k views

Where did my fennel go?

I made tomato soup based on Adam Ragusea's recent video. It's a simple reciple: Chop a medium-large onion, shave a bulb of fennel and toss both into a stick of butter with some freshly ground black ...
2
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2answers
315 views

If cooking doesn't kill all the nutrients in tomatoes, why are none in sauce labels, even the nice ones made direct by an organic farm?

I've had this question in my head since forever, it's kind of a food sciencey question. I understand that cooking changes the properties of food including their nutritional value, sometimes positively,...
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2answers
316 views

What kind of cream is used to make tomato sauce into an orange colour i.e. creamy tomato sauce?

What kind of cream is used to make tomato sauce into an orange colour i.e. creamy tomato sauce? (the creamy tomato sauce that restaurants serve with pasta) I'm looking to buy some cream to do that but ...
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0answers
73 views

After few day of plastick bag packing of Tomato sauce increase the size of it and produce gas in plastic bag

I am one small manufacturer of tomato sauce and dates sauce . And my question is regarding preservative i.e we make tomato sauce and paking it in plastic bag after few day this paket size increasing ...
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0answers
43 views

What is the rate of deterioration of lycopene in an open can of tomatoes?

Once I open canned tomatoes and transfer it to a glass jar, what is the rate of deterioration of their lycopene content?
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2answers
293 views

Canning Tomatoes: When are they too blemished and why does it matter?

In every canning recipe I have seen, the recipe calls for unblemished tomatoes, but this has never been explained further. The sources of these recipes has been on various internet sites (the kind ...
3
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1answer
166 views

Cream of Tomato with garlic + cilantro stalks aroma

I've been trying to crack this Cream of Tomato recipe for many decades now that is served in almost all Indian five star hotels and professionally managed kitchens. At the end when it's served, it has ...
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0answers
132 views

Pressure canning tomato paste

I'd like to can some homemade tomato paste with my pressure canner. I prefer to can under pressure because of the reduced time required & increased safety due to higher processing temps. However I ...
2
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2answers
2k views

"tomato sauce" vs. "tomato paste" [duplicate]

amazon returns almost 50 hits for "tomato sauce" and just 3 for "tomato paste" Do "tomato sauce" and "tomato paste" mean the same thing?
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0answers
25 views

Canned Tomatoes [duplicate]

How can I get rid of the metallic taste of canned tomatoes? I’m making salsa and needed extra tomatoes. I decided to use some canned tomatoes. Now my salsa has a metallic taste. Please help.
1
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1answer
91 views

Can you preserve/can tomatoes of various sizes together?

I am new to canning and have a water bath canner. I have successfully (well...I think!) canned/jarred several dozen bread-and-butter pickles following a recipe I found in the official Ball Canning &...
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2answers
407 views

Can I substitute fresh tomatoes for canned?

I'm quite new to cooking. I want to make spaghetti and all the recipes I've found for spaghetti sauce so far have required multiple types of canned tomatoes. However, I only have fresh tomatoes, ...
2
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0answers
103 views

What's the proper way to slice cherub tomato for sandwiches that maximizes tomato flavor? [closed]

I buy cherub tomatoes because I can use them all week in a variety of dishes and meals. I'm looking for the best way to slice them for sandwiches to maximize the tomato flavor in a bite. I don't need ...
2
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3answers
71 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 ...
1
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1answer
194 views

Same spaghetti sauce recipe for over 30 years

I’ve been making the same spaghetti sauce for over 30 years and everybody loves it! But,the last 6+ times that I have made it it tastes acidic. I can’t figure out why. It’s a very Basic recipe using ...
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0answers
102 views

How to reduce/remove smell when cooking salmon fin soup?

I usually use simple recipes for salmon fin soup (tomato soup + salmon fin with some seasoning mostly). It tastes good but the smell of salmon fin is not. What should I do to reduce or remove the ...
2
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2answers
4k views

Can you eat red tomatoes' seeds that turned black?

I bought bright red tomatoes from a supermarket that looked fresh, ripe, edible on the outside. I descry no evidence of Blossom End Rot; the tomatoes isn't blemished like pics below. When I cut ...
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4answers
416 views

How to get rid of Garlic taste in tomato sauce

Hi I have added some garlic paste in tomato sauce now it tastes somehow a little strange how to get rid of that?
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2answers
590 views

Cooking shakshuka without burning the tomatoes

I've tried cooking a basic shakshuka a few times, and always come up against the same problem of the tomatoes burning to the bottom of the pan before the eggs are fully cooked. The basic recipe I ...
4
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4answers
401 views

How can I make onion tomato paste taste more punchy?

I batch pan-fried a paste of onions and tomatoes for using them in future dishes. I love the flavour of garlicy onions and tomatoes! How can I make their flavour stronger? I believe restaurants for ...
6
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3answers
2k views

Why don't some Italian tomato sauces and pastes use citric acid?

I bought tomato paste that came from Italy that just contains tomatoes and no citric acid. Another jar of tomato passata also only contained tomatoes. Are Italian tomatoes more acidic or is there a ...
36
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7answers
19k 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
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1answer
67 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
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3answers
3k 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, ...
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2answers
513 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
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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
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2answers
963 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
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2answers
354 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 ...
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2answers
1k 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 ...
5
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1answer
6k 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 ...
6
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1answer
237 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 ...
2
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1answer
2k 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
590 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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1answer
421 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
189 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
119 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
895 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
319 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
2k 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 ...
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 ...
11
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1answer
2k 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 ...
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4answers
3k 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. ...

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