I'm following a recipe that required an hour of simmering, first 30 minutes covered, then 30 minutes uncovered. I guess I didn't get the simmer correct as by th
I read that tomatoes are often not picked in the optimal ripeness for canning and because of this, citric acid is added to promote further ripening within the c
I have been cooking a very light tomato topping for tortellini using dicing tomatoes. I saute them very briefly until the flesh begins to soften, then remove t
I realized that I did not pressure can my tomato sauce long enough. The lids sealed.. Can I put them back in the canner like that to finish ? It has been severa
I know tomato sauce should be cooked for a long time to develop flavor. To prevent it burning you have to stir constantly, though I find it burns on the stove (
I am boiling the water, and then adding my spaghetti into it, and cooking for 7 - 8 minutes. It all works fine. However since am new to cooking, I don't know ho
I'm making salsa. Do I really need to peel the tomatoes? I've canned salsa and stewed tomatoes for years. Peeling is such a messy process. If I chop the tomatoe
I was talking with a person about getting all my green tomatoes in and ripening them for one last batch of sauce. She told me as a matter of safety that you sho
I am making spaghetti sauce from home-grown tomatoes. They were standard garden tomatoes - not Romas or anything you'd traditionally use for sauce, but hey, the
I was looking at the label on a can of Italian roma tomatoes (similar to San Marzano) and I noticed an ingredient called an 'acidity controller'. This makes p
As far as I am aware passata is obtained by crushing tomatoes and then sieving the result without heating. That sounds an awful lot like juice to me. What is th
I love tomatoes, and I like to put them in stuff like omelettes or to sautee them with sweet potatoes and other vegetables. However, they "le
I have a question about something new I want to try for Thanksgiving. Everyone things we're making too many casseroles and asked me to do something different.
I enjoy making a good ragu, and I often want to let it sit in the stainless steel cookware so I can have leftovers the next day (not a commercial setting). But
I have been making the same spaghetti sauce for about 50 years now. It calls for 2 small cans tomato sauce, 1 can tomato paste and 1 large can of whole peeled
I am looking to take the effort out of slow-cooking tomatoes for several hours over the stove and wondered if sous-vide may be a possible method of doing this.
I'm making a tomato sauce cold from tinned tomatoes and I was going to add tomato puree to thicken the sauce. Is it ok to use tomato puree without cooking it?
I cooked some green beans in a tomato-based sauce then ate some and left the rest in the fridge 3 days ago. I tasted it today, and it was better than I remember
My digestion doesn't like tomatoes, and all the soup recipes I like call for them. Is there anything I could substitute?
I added fresh basil to tomato sauce once it was bottled, just before sealing. Never done this before and I lost the whole batch within 2 weeks. Can fresh basil