Questions tagged [tomatoes]

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

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1answer
128 views

Marinate sundried tomatoes with ethanol overnight?

One of my favorite meals is an oil pasta with sundried tomato, pork belly, and broccoli. When I make it, I put a cap or two of scotch after adding the tomatoes and it really makes it shine. I'm ...
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2answers
125 views

Elementary Tomato Canning

I don't have the stomach for a proper recipe for tomato canning. I simply "binge" bought an enormous box and am now trying to salvage what I can. Here is my recipe: Gently simmer 6 quarts/litres of ...
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1answer
1k views

Are blanched tomatoes safe to eat if left out for 8 hrs then refrigerated for 5 hours.

I started to blanch tomatoes then had to leave for an emergency. About half the batch was peeled & the rest blanched but unpeeled. Sat on counter for about 8 hours. When i got home i put the ...
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2answers
5k views

How do you stop tomato sauce from splattering?

In order to reduce tomato sauce to make a nice thick tasty topping for pasta, you often need to let it simmer with the lid off for a very long time. This always seems to result in tomato splatters all ...
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2answers
1k 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 ...
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2answers
10k 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,...
3
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3answers
626 views

How to 'stretch' tomato ketchup?

Currently, my home ketchup recipe involves using around 2.2 pounds of canned tomatoes to make 3.4oz/100ml of ketchup. A full can of tomatoes costs me around USD$4.50 here. This means that 3.4 oz, or ...
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3answers
6k 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 ...
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2answers
192 views

Techniques and ingredients to make marinara sauce from canned spagetti sauce

My wife dislikes the flavor and thickness of canned spaghetti sauce. She finds it thin and tasting like vegetable soup. Can one spice and cook this down to make it the taste and texture of a ...
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1answer
4k views

*Roughly* how many tomatoes go into a 24oz jar of pasta sauce?

Suppose I have medium-sized roma or plum tomatoes and want to make a jar of pasta sauce. Assuming I do not add mushrooms, peppers, onions or a significant amount of other fillers, roughly how many ...
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1answer
457 views

Structure of tomato, ginger and garlic after blending in a blender

Found a new recipe, and it called for blending two (average sized) tomatoes, about a tablespoon of grated ginger (15 grams let's say), and four grated garlic cloves. Blended it all, everything fine. ...
4
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2answers
1k views

Can fresh basil cause tomato sauce spoilage?

I added fresh basil to tomato sauce once it was bottled, just before sealing. Never done this before and I lost the whole batch within 2 weeks. Can fresh basil cause fermentation to continue? Should ...
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4answers
7k views

I am unable to eat tomatoes. What can I use instead, especially in soups?

My digestion doesn't like tomatoes, and all the soup recipes I like call for them. Is there anything I could substitute?
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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 ...
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3answers
10k 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?
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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 ...
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1answer
2k 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
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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
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1answer
50 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
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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 ...
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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 ...
2
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1answer
105 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 ...
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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 ...
4
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2answers
358 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 ...
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1answer
6k 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 ...
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2answers
503 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 ...
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2answers
7k 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 ...
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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
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2answers
410 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 ...
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5answers
4k 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
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1answer
887 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
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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 ...
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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
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1answer
166 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
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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
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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 ...
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1answer
148 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 (...
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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
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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
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3answers
37k 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. ...
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2answers
119 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
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1answer
9k 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
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2answers
139 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
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1answer
111 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
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1answer
62 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
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3answers
6k 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
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1answer
197 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?
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3answers
1k 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
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2answers
7k 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
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3answers
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. ...