When pureeing tomatoes for a fresh tomato sauce, should you throw out the juices or not?
One benefit is reduced cooking time since you need to evaporate all the juices before the tomatoes start caramelizing. On the other hand, wont these juices contain flavor you might waste if thrown away?
How much flavor will I miss out on if I throw the juices?
Best Answer
I would not throw any part away. There is flavor in all parts of the tomato, particularly the interior (see my comments under an alternate response below). Plus, if you are pureeing first, don't you think the flavors are being mixed, resulting in the loss of at least some flavor if you remove some part of the mixture? Simmering does indeed allow water to evaporate, but, in doing so, it concentrates flavor. How much flavor is gained or lost? I am sure this will depend on the variety, seasonality, and ripeness of your tomatoes.
Pictures about "When pureeing tomatoes for a fresh tomato sauce, should you throw out the juices or not?"
Should you throw away the seeds of a tomato when making tomato sauce?
If you're blending your tomatoes in a soup or sauce: Go ahead and keep the seeds. They add dimension to the dish, giving your meal a richer, umami flavor. And when they're all blended up, you won't have to worry about getting them stuck in your teeth.Can you puree tomatoes with skin on?
Personally, I don't peel the tomatoes for pur\xe9e \u2014 the quick cook makes them quite supple, and they blend well with the rest of the tomato. If you'd prefer to make a skinless pur\xe9e, peel the whole tomatoes with a sharp serrated peeler before halving and coring the tomatoes.How do you puree tomatoes?
The most basic use of Tomato Pur\xe9e is to make sauces and dips. It is used to make Italian Sauces like Pizza sauce and also Basic Tomato Cream sauce for pasta. Hot and Sweet sauce is a perfect dip to be served with french fries and other wraps and is simply made by combining tomato puree with sugar, salt and vinegar.What can you do with tomato juice?
FreshMore answers regarding when pureeing tomatoes for a fresh tomato sauce, should you throw out the juices or not?
Answer 2
I would not throw it out! Season it and freeze the extra into ice cube trays and pop them out when frozen and place in any freezer container. When you need a punch of flavor to anything you make in the future you will have a nice addition! I use these "broth" cubes to season rice, soups or sauces that I make all year long. Just an idea.
Answer 3
The watery juice on the inside of the tomato doesn't have much flavor once cooked down, the good stuff is the flesh. When making a tomato sauce the recommended process is to scoop out and discard the seeds and juice.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: ZIAD GOMAA, Dana Tentis, Klaus Nielsen, Terje Sollie