I am unable to eat tomatoes. What can I use instead, especially in soups?
My digestion doesn't like tomatoes, and all the soup recipes I like call for them. Is there anything I could substitute?
View ArticleHow do I make my blended soup a more appealing colour?
I was following this recipe for minestrone soup. This recipe includes a red tomato base, as well as some green vegetables.I like to blend my soups up after to make them smoother. However, when I do...
View ArticleIn a tomato sauce recipe, how can I cut the acidity?
It seems that every time I make a tomato sauce for pasta, the sauce is a little bit too acid for my taste. I've tried using sugar or sodium bicarbonate, but I'm not satisfied with the results.
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What's wrong with cooking shakshuka eggs separately?
If I fry/poach eggs for shakshuka (essentially fried tomato paste with spices) separately, not in tomato sauce dips, will it make any difference to the final result?In more detail: there is already a...
View ArticleWhich tomato product will give a very sweet, tangy result?
I’m trying to use a tomato product to make my food taste sweet and tangy and not just a mild tomato flavour.I have triedHolland and Barret tomato puree which I’m assuming is a puree as it states. When...
View ArticleDoes microwaving/grilling tomatoes leave them a bit raw/undercooked?
Having microwaved potatoes and carrots for some minutes the end product still seems a bit raw/undercooked compared to boiling, frying, roasting.Since tomatoes tend to be a lot softer and start ripping...
View ArticleWhat gives the gel like substance in tomato its flavour, how to utilise it...
I’ve noticed there’s a particular taste to tomatoes which I’m really liking at the moment.I could be wrong but Having investigated I think the part I’m liking is the gel which is in the Center of the...
View ArticleWill dried tomatoes have the taste of tomato gel?
When tomatoes are dried via the sun or whatever method, does the taste of the gel get concentrated in the dried tomatoe?I read that the umami taste of the gel is due to glutamic acid and dried tomatoes...
View ArticleCan sun dried tomatoes be eaten without rehydrating?
In article I read that kids eat sun dried tomatoes as a snack.I’m other places I read that sun dried tomatoes need to be rehydrated before being eaten. I assume this applies to both those completely...
View ArticleCan you cook tomatoes in water without leaking/bursting them?
I want to fully cook tomatoes to their Center without causing the internal gel or seeds to be leakedI have noticed that if you try to cook a tomatoe to its Center by grilling you will burn the outside...
View ArticleFry onions and garlic before adding to the sauce?
I am making a tomato sauce for pasta but I am not sure whether to put the garlic and onions into the sauce raw or to sauté them first?What would be the difference in the taste, does one have more depth?
View ArticleLooking to add some texture to my tomato soup recipe [closed]
I have been working on perfecting a tomato soup recipe for the past month or so and I've reached the point where the soup itself is to my liking.I am now trying to figure out the garnish and so far...
View ArticleHow to ensure oil tastes like tomato?
So I mixed and fried some tomatoes with tallow and really liked the taste. Tomatoes seem to be very potent at changing a fats flavour.So I tried to do the same with extra virgin olive oil and notice I...
View ArticleAfter opening already processed tomatoes from 2023, can I then make maranara...
Can I make marinara sauce from previous processed tomatoes from 2023 and then process marinara to store it?
View ArticleDo tomato seeds release all their flavours if fried or boiled?
The centre of the tomato and seeds carry a lot of intense flavours, so I’m wondering if you cook tomatoes say by frying or making a stew, will the acidic and other flavours come out and get released...
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What would be the difference in processing/usage for these two tomato...
Regarding the two tomato products in the attached pictures, I believeA) the juice has been cooked boiled in water, perhaps boiled off to make a concentrated taste, and then strained of remaining...
View ArticleTomatoes measured in quarts
I have a recipe that calls for 8 quarts of tomatoes. How do you measure tomatoes by quart since it is a liquid measurement? Since the recipe uses a food processor, do you continue to process the...
View ArticleAnywhere I can get a plain pure tomato sauce?
I’m using a lot of tomato sauce at the moment but not much time for cooking.Ideally I want tomato sauce, preferably organic, and perhaps some herbs like basil would be ok but pure tomato sauce alone is...
View ArticleHow can I best store tomatos? [duplicate]
I buy tomatoes, and I keep them open inside the fridge.If I don't eat them within a certain deadline, say, a week, tomatoes grow fungus.How can I keep tomatoes fresh for longer?
View ArticleWhat are sun dried tomato HALVES?
I know what sun dried tomatoes are and am looking to purchase some. However I notice a lot of sun dried tomato products say ‘halves’. Does this simply mean the tomato was cut in half then dried so you...
View ArticleSemi dried vs dried tomatoes
I imagine Semi dried tomatoes are basically partially rather than fully dried and as such they retain more of the original tomato flavour.What other pros and cons do semi dried tomatoes have and when...
View ArticleAre sun dried/oven dried Tomatoes considered cooked? [duplicate]
I googled this question and it says:**sun-dried tomatoes are not cooked, but rather dehydrated:Dehydration processSun-dried tomatoes are made by removing water from tomatoes through dehydration in the...
View ArticleHow do I tame the "tongue bite" in my tomato-based meals?
Lasagna, shepherds pie, spaghetti sauce... all of my meals with tomato-based sauces have an acidic bite to them. Is it the canned tomato products causing that? How do I mitigate that?"Change tomato...
View ArticleDoes cooking method affect affect acidity of tomato based meal?
I personally like acidic tasting food, particularly tomatoes however I’m wondering if the acidity of the food changes depending on cooking method?Say you make a sauce or a soup with tomatoes. I know...
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How many tomatoes might be In a jar of tomato pasata(puree in America)?
I’m currently using a jar of uk ‘whole fruit’ tomato pasata(puree in US but including seeds and skin). The jar says 410 grams.I would imagine 4 large whole raw tomatoes weigh about 400 grams.So would...
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Do pureed tomatoes loose any flavour or compounds etc compared to whole...
I’m currently using the jar of uk whole fruit tomato pasata(whole fruit puree In America) In the picture attached.On their producers website it says the tomatoes are organic, use no additives and...
View ArticleAre blanched tomatoes safe to eat if left out for 8 hrs then refrigerated for...
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 8 hours. When i got home i put the peeled...
View ArticleDo they spray tomatoes with artificial "tomato scent"?
When I buy tomatoes (in a plastic package of multiple, usually from Spain or Netherlands in my case) and smell one right out of the fridge, it has a clear and very pleasant "tomato scent".But as soon...
View ArticleShould tomatoes be stored in the fridge?
Storing tomatoes in the fridge tends to make them last a bit longer, but I've heard that the flavor is negatively affected. What is the best way to store them?
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Why is my tomato sauce getting pink?
I was trying to make regular tomato sauce for on my pizza. And I didn't want to buy any processed goods. So I bought tomatoes:I put them into a blender and just blended them until it became smooth. For...
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