I put up two quarts of fresh tomatoes for sauce yesterday. They were in the hot water bath for 45 minutes. This morning they are cold & I thought ready for
I love the weak tomatoes that you get at fast food restaurants like Subway. Whenever I buy tomatoes from the grocery store or the farmer's market, they're too s
A bolognese-type sauce recipe I usually do uses ground beef, canned tomatoes, onions, carrots, chilli, garlic and bay leaf. The bay leaf gets cooked with the re
What are the pros and cons of peeling my tomatoes before making a sauce? I basically make two different sauces a classical red sauce and a "pink" sauce that is
In the ingredient list my recipe calls for 10 lbs of tomatoes. I'm not sure if this means before or after they are cored and peeled. What is the best way to mea
I went to stir the cabbage roll soup and found the metal lid to the diced tomatoes in the soup. It's been in there for at least an hour with a
Aside from water, are there any other liquids I can use to stew tomatoes to make a purée? I was thinking maybe chicken stock or vegetable but don't kno
In my quest for a perfect shakeshouka (eggs in poultry) I figured out I need less acidity in the dish, and have read that acidity in tomatoes varies widely. I h
What factors should I take into account when selecting tomatoes for sauces? Background: I'm growing my own tomatoes, and I need to start germinating soon. Tas
Many(most?) tomato based pasta sauces have added sugar, it is generally a very small amount. I have always heard this was done to reduce the acidity. My main
I am just beginning to realize the difference between the tastes and quality of different tomatoes for different dishes. I need help from a to
Today when I was making Bolognese sauce, I removed the moldy part of the tomato paste and use the non-moldy part in the sauce. After searching on the internet,
Chopping tomato is real mess sometimes. I just want to know that what is the best chop tomatoes without any mess? One trick I did was to deep freeze tomatoes
I was reading some rice recipes online. Some used sofrito sauce. I read the ingredients on the Goya label. It is similar to salsa. I think salsa is chunkier
I purchased a bunch of red tomatoes on a twig a few days ago, and put them in a plastic bag in my refrigerator. When I opened the plastic bag five–six da
I buy these tomatoes at my local grocery and always assumed they were San Marzano brand. I was waiting for my soup to simmer and was reading the label when I no
My current method for making an Indian dal include using whole peeled tomatoes, almost always canned. Would substituting Tomato Paste, the thick stuff from cans
There are different methods for drying tomatoes, and I suppose that using a dehydrator is most convenient in an industrial setting. Still, many dried tomatoes a
Doctor says low sodium so now I have to make my own tomato sauces ( pizza, spaghetti etc ). So I look up a bunch of recipes online to decide what to add and in
What is the best way to store tomato paste or tomato purée? Just to be clear, I'm talking about this stuff At home we buy metal cans of the stuff (500