We did a few experiments last year with salmorejo, a cold soup made of very ripe tomatoes and bread, very similar to gazpacho. We noticed that while blending,
If a recipe calls for 3 pounds of tomatoes, cored, should you start with three pounds of tomatoes and core them, or should you have 3 pounds after coring? I wou
I'm quite new to cooking, but nonetheless I have been experimenting in the kitchen for a while to try and make some sauce from tomatoes. But a
When I was making gazpacho, I looked up a video, and found this: http://www.youtube.com/watch?v=dDt0L1-SaRg In this video, almost the entire interior of the tom
I wanted to make and can, my Grandma's tomato soup. However I don't have a pressure canner. I made the soup in a 15 PSI pressure cooker and then poured it into
I've been searching online for a recipe for a robust garlic marinara sauce to no avail. Does anyone have any tips on how to make this kind of thick, hearty sauc
A recipe for meat loaf from an Australian book (apparently terminology differs from country to country) calls for 1 cup (250 mL/8 fl oz) of tomato purée,
I was looking for a recipe for an Italian tomato sauce when I came across an old cookbook from an American Creole Chef I like, but I'm really confused about the
I am asking for advice on canning a tomato pasta sauce. It consists of canned tomatoes, butter, and some onions. I already did a Google search, but the results
I tried the following recipe. http://www.bbcgoodfood.com/recipes/5211/amatriciana-pasta The result is tasty, but the sauce looks nowhere near the image. It i
Recently I made a simple tomato sauce using canned tomatoes. In the recipe it said to first put the tomatoes in the pan, then the juice. I followed this advice
I often make the following vegan breakfast toast. I start by finely chopped onions and garlic and heat the combination on a non-stick pan till
https://cooking.stackexchange.com/a/5863/6168 If you put any acid in cast-iron, you are harming your seasoning, and leeching iron into your food. This will
Of all the (thick) sauces and creams I prepare in a hot pot, tomato sauce is the most jumpy. When it's hot, it's impossible to cook properly without having it
I'm making marinara sauce with crushed tomatoes, and no matter how much seasoning I add or however long I cook it down, the smell of raw tomato is still in the
Having just had a lovely sandwich of Aberdeen Angus beef, vine ripened tomato and horseradish I was wondering if anyone could explain to me exactly what a vine
I have noticed that tomato sauce (having started with deep red tomatoes) can turn orange. The colour change isn't from mixing in an ingredient of different col
I have made a simple quiche using a Martha Stewart recipe (http://www.marthastewart.com/336904/spinach-and-gruyere-quiches) several times, sometimes altering th
It was my first try to canning tomato sauce but I failed. I prepared a tomato pizza sauce. I boiled a jar and lid then removed it I filled the jar with sauce a
I have an excellent recipe for pasta sauce, but I'm having trouble convincing people to try it because it contains a counter-intuitive and potentially wasteful