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 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 Befor
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 prepar
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 me
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
I usually steam mixed vegetables and top it with the following tomato sauce concoction: canned diced tomato (salt free) cayenne chili powder
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
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 Itali
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 flav
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 a
Hi I have added some garlic paste in tomato sauce now it tastes somehow a little strange how to get rid of that?
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 blem
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
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&rsqu
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 tr
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 sandwic
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. Ho
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
amazon returns almost 50 hits for "tomato sauce" and just 3 for "tomato paste" Do "tomato sauce" and "tomato paste" mean the same thing?
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 d