Do tomatoes lose their nutritional value when they are made into tomato sauce? What about canned tomato sauce?
So I have a pizza tomato sauce recipe that called for adding 6 tablespoons of tomato paste during the cooking. Unfortunately, due to being very disorganized, I
I was thinking about all my favorite tomato dishes and wondering if there were a way to infuse more tomato flavor into my chili, spagbol, and bloody mary. I've
I read a tip about putting unripe tomatoes in a bag with a few bananas, and keeping them in a dark part of the house at room temperature. How long, more or less
When cooking scrambled eggs with tomatoes, I find that the longer the tomatoes cook with the eggs, the a. more they decompose, b. the more water the put into th
My question is of a scientific nature in regards to the above product. My boyfriend has been given cans of this and every time he has used it, he has said that
I figured fresh tomatoes would be the best choice for making a tasty pizza sauce, so I bought like 8 kg of fresh Roma tomatoes as I found a good price oppo
There are many questions asking on how to reduce the watering from (fresh) tomatoes in a dish or a sauce (most likely baked): How do I prevent tomato making qu
I read on the web (including here) that canned tomatoes are usually more suitable for tomato sauces (in particular pizza sauce) than fresh tomatoes. It is unqu
What is the purpose of dry white wine in a recipe like bolognese sauce? I need to substitute something non-alcoholic for the wine and while I've found many grea
I have a recipe (for pumpkin turkey chili) which calls for 14 oz can of cubed tomatoes. All I have is either 10 oz cube canned tomatoes or 14 oz crushed tomatoe
The recipe calls for 1.25Lbs of fresh plum tomatoes. They are to be simmered with hydrated whole dried chiles and other seasonings for 20 minutes, then pureed a
I have a wonderful chili recipe that calls for 16 oz. of tomato sauce and need help finding an equivilant for my dear friend in the UK who wants to make this re
So I like to cook food in advance so its quicker to make dishes when I come back from work. After blanching a few tomatoes, how can I store them so I can use th
I cooked chili with lime/chili pepper seasonings. It's too salty and too spicy. How do I fix it? The seasonings were packaged by Whole Foods,
I bought a huge bunch of sun-dried tomatoes with the intent of pickling them in olive oil. So I started with a small batch, but still after weeks in the oil, th
A co-worker and I are having a disagreement on whether or not it's okay to put unopened cans of pizza sauce in a refrigerator. I say it's not, because the acidi
How does fresh and canned tomatoes compare in indian cooking? I usually see recipes call for pureed or finely chopped tomatoes, which are added after the init
Many recipes call for a tomato of a certain size. How do you know the difference between small, medium and large tomatoes?
I've always been told that if you see air bubbles in canned food, you should treat it like toxic waste. Today I opened a can of tomatoes and saw a few air bubbl