As of late, I have found myself incredibly interested in perfecting a red sauce recipe. While I don't have the recipe in front of me, I know
In preparing roasted tomato soup, which includes tomatoes that I roast in the oven at 200 °C (392 °F) for 30 minutes, and then simmer for a long time, I
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 whatev
I found an old cookery book while on holiday at the german coast, it was published by Peter Pauper press, Mt. Vernon, New York in 1959. All recipes that use to
I have been working on perfecting a tomato soup recipe for the past month or so and I've reached the point where the soup itself is to my liking. I am now tryi
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
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
I'm trying to make some salsa with a magic bullet using the given recipe from the cookbook that comes with it. Here's the recipe with a picture of how it turns
I made some alfredo sauce (evoo, heavy cream, homemade pesto, Parmesan cheese) and decided to throw in some chopped tomato. Instantly, it separated. Was it the
What is the flavor difference between grape and cherry tomatoes? The store had both and they looked rather similar.
Shepherd's pie recipes usually involve cooking the lamb mince with tomato paste or chopped tomatoes from a can, for example in this BBC recipe, or this Good Foo
We've been buying tomato juice in smaller containers and now decided to buy bigger ones. But, when we went to the store the tomato juice says that it only last
When making high-heat, quick tomato sauces using economical brands of tomatoes packed using calcium chloride (and citric acid typically), the metallic taste and
I know that avocados are supposed to keep longer with the stalks; I would like to know if it is also true for tomatoes?
I can't get access to tomatillos, but I would like to know what they taste like. This helped me a bit, but it's not entirely clear to me what would be differen
When making a green salad, I have taken to grating carrots instead of dicing them so they will mix better with the leaves. I can't grate tomatoes. No matter ho
I use fresh tomato puree to make my pasta sauce, other things in my sauce are olive oil, garlic, some herbs and salt, i don't let it boil but during the simmeri
I have been experimenting with making my own condiments over the paste few weeks and there is one thing I cannot get correct. The tomato paste has a thicker g
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 b
I'm trying to find cold alternatives to hot soup. A friend pointed me to gazpacho. I tried that, and we really liked it. However, I will be cooking for someone