How do you manage the water that tomatoes generate when they're cooked? [duplicate]
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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 "leak" so much fluid when they cook. When you sautee them in particular, they probably leak 50% of their weight in water. No matter what else you cook them with, they turn everything into a gooey mess.
What I've taken to doing is sauteeing them by themselves, then draining them, and setting them aside on a folded paper towel to absorb some water, before dumping them back into whatever else I'm cooking.
Is there a better way to do this? Am I doing something wrong?
Best Answer
- cook them some more.
- use proper "cooking" tomatoes (for example roma variety) that contains less water.
- remove all the pulp and seeds (the stuff between the meat) from the tomatoes before cooking them (to remove as much water as possible.
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How do you remove excess water from tomatoes?
Chop your tomatoes and add them to a large pan on the stovetop over medium heat with a splash of water. Simmer for 20-30 minutes. Continuously stirring to soften the tomatoes. Then, press the softened tomatoes through a sieve or food mill to extract the juice and leave behind the skin and seeds.How do you remove juice from tomatoes?
It couldn't be simpler to make: Tomatoes are mostly water, and all you must do is release that tasty liquid. Puree the tomatoes, wrap the puree in cheesecloth and then put it in a colander or hang it over a bowl to drip for a day. It's delicious unadorned, as in a simple consomme.Do tomatoes release water?
Blanching is a heat-and-cool process. It stops or slows natural enzymes in the tomatoes that could cause loss of flavor and color. Blanch tomatoes before freezing if they'll be in your freezer for more than a couple months. Blanching your tomatoes also makes easy work of peeling them.EASY Watering Trick for Amazing Tomato Harvests
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Maarten van den Heuvel, picjumbo.com, Tatiana Syrikova, Tatiana Syrikova