I sautee them in olive oil and salt and they turn out great except for the fact that they are too juicy. If I could just get the juice out, they would be perfec
I tried a couple of recipes which demanded tomato puree which was eventually cooked as part of the gravy. The gravy turned sour even after cooking it covered fo
This recipe calls for 2 TB tomato paste in the marinade. I assume it is to thicken it so more stays on the meat and veggies. I don't want to open an entire can
This question relates to a tomato based sauce, but I imagine it applies to all dishes. I recently made meatballs in a tomato sauce; typically, I find that an
I tried to make my own tomato sauce from fresh tomatoes using a slow-cooker (for quite a long time). I gather this may not have been a good idea because the res
I once went to a Chinese restaurant with a Chinese friend, and there was this sort of yam which was white colored and covered with a whole bunch of red/pink dot
I've seen and read online, and experienced firsthand, that refrigerating a tomato is an awful idea. Not only does it lose freshness, it does little to prevent
Many recipes ask for peeled and seeded tomatoes, which I find both wasteful and too hard work. What is the point of removing seeds and skin of tomatoes? Just t
I thought that dehydrated produce only differs from fresh produce in containing less water, so why do sun-dried tomatoes taste so different from their fresh cou
When people say a tomato is or isn't mealy, what does that really mean? I've never had a tomato that was grainy, as it's sometimes described. Is that even possi
I have a daughter who is allergic to tomatoes, but there are so many recipes calling for tomato juice. What can I use to substitute for tomato juice?
Whether is be homemade pizza or adding topping to the self-rising frozen pizza we love adding meats and veggies. We often have tomatoes at hand. I slice them
when I am cooking curry, I add chopped tomatoes. I cook the tomatoes for 30+ minutes. In spite of this the tomatoes do not fully dissolve by the end of cooking
I worked at a restaurant for a month once and they had a device there. It was a rectangular box: you'd put a tomato in it, and there was a handle at the one end
I have some tomatoes that might go bad soon. Do they freeze well? (E.g. taste, texture)
I have an American recipe that calls for 12oz Hunts Tomato paste and 1.5 cups of water. The nearest thing I have is Passata. I don't know much about cooking,
Hi I have some frozen tomatoes and I would like to blend them in my Vita mix and make sauce. My question is can I re-freeze the sauce once it's been cooked.
I have never used San Marzano tomatoes yet. I recently bought a cookbook and most of the recipes call for San Marzano Tomatoes. They are more expensive. Is it r
I make chunky salsa in 2 quart batches. I have terrible knife skills, it takes me way too long to dice the amount of tomatoes needed for a batch. I am looking f
I grow sauce tomatoes, roma and others. When they come in I blanch them, then run the thru a food mill. I then freeze the sauce in plastic freezer bags or cook