Found a new recipe, and it called for blending two (average sized) tomatoes, about a tablespoon of grated ginger (15 grams let's say), and four grated garlic cl
Suppose I have medium-sized roma or plum tomatoes and want to make a jar of pasta sauce. Assuming I do not add mushrooms, peppers, onions or a significant amoun
My wife dislikes the flavor and thickness of canned spaghetti sauce. She finds it thin and tasting like vegetable soup. Can one spice and cook this down to ma
The can says the ingredients are tomato puree, garlic, etc. I suspect that cooking turns puree into sauce. But then why does it change again when simmered for
Currently, my home ketchup recipe involves using around 2.2 pounds of canned tomatoes to make 3.4oz/100ml of ketchup. A full can of tomatoes costs me around U
My wife's boss makes some absolutely great salsa, so we got the recipe from her so that we could try our hand at it with our fresh garden veggies. The recipe is
I have been using a wok since some years, it is nicely seasoned and I was quite happy with it and the results. Recently, I have started cooking some Indian dis
In order to reduce tomato sauce to make a nice thick tasty topping for pasta, you often need to let it simmer with the lid off for a very long time. This always
I started to blanch tomatoes then had to leave for an emergency. About half the batch was peeled & the rest blanched but unpeeled. Sat on counter for about
I don't have the stomach for a proper recipe for tomato canning. I simply "binge" bought an enormous box and am now trying to salvage what I can. Here is my re
One of my favorite meals is an oil pasta with sundried tomato, pork belly, and broccoli. When I make it, I put a cap or two of scotch after adding the tomatoes
What is the advantage of using a mechanical vegetable mill (the utensil which in Italian is called "passaverdura" or "passaverdure") as opposed to using an elec
I need a tool for crushing or mashing fresh tomatoes. I know I can use a grater but that takes too much table space for me to use and it's not comfortable enoug
Why are imported Italian canned tomatoes more tender than the same American product?
I used a large tin of chopped tomatoes as the majority of the liquid (plus water) to make a beef stew. It doesn't taste right! I used lots of fresh spices; thym
What's up with tomato paste. I think it provides a unique taste you couldn't get with fresh tomato.. but why?? In specific, what's the difference between cookin
I am trying to make a vegetarian roast tomato and basil soup without using vegetable stock. A chef friend suggested making a mirepoix of vegetables, sweating th
Can you use canned tomato puree to make a simple tomato soup? I want to make my own tomato soup but all the recipes I find call for a blender to puree the soup,
When making real Ragu, what really is the specific difference between using tomatoes (so, for say 1kg of meat, a big pile of tomatoes, chopped and cooked-in fo
I have a soup recipe that calls for 24 oz. dried tomatoes in oil, drained and patted dry. I would like to use dried tomatoes (not in oil), but don’t have