Matesrates
Well-known member
Does it matter what tinned chopped tomatoes you buy.
On a serious note
- Thread starter Matesrates
- Start date
Lytham_fy8
Well-known member
No. Get the cheapest.
tangerine.com
Well-known member
Depends how much tomato you want in your recipe. Some are more liquid than tomato.
585 = never give up
Well-known member
Lythams right - a tinned tomato is a tomato, buy the cheapest.
Bluecabinboy
Well-known member
Passata is the way to go.
bleach51
Well-known member
Fresh ones
The larger the better.
Boil a kettle full of water( whatever else would you do)
Plunge said tomatoes into the boiled water in a bowl.
Leave for a good few minutes until you can peel off the outer skin which you dispose of.Drain off the excess water.
Let them cool for a while then take out the nasty green bits at the top.
Then on a chopping board use a good knife to mash them down into the perfect cooking sauce
for a curry,italian,Spanish or whatever dish.
ok it works for us
The larger the better.
Boil a kettle full of water( whatever else would you do)
Plunge said tomatoes into the boiled water in a bowl.
Leave for a good few minutes until you can peel off the outer skin which you dispose of.Drain off the excess water.
Let them cool for a while then take out the nasty green bits at the top.
Then on a chopping board use a good knife to mash them down into the perfect cooking sauce
for a curry,italian,Spanish or whatever dish.ok it works for us
1966_and_all_that
Well-known member
Agree your approach. To help the peeling process I put a cross in the top of each tomato before pouring over the boiling water.Fresh ones
The larger the better.
Boil a kettle full of water( whatever else would you do)
Plunge said tomatoes into the boiled water in a bowl.
Leave for a good few minutes until you can peel off the outer skin which you dispose of.Drain off the excess water.
Let them cool for a while then take out the nasty green bits at the top.
Then on a chopping board use a good knife to mash them down into the perfect cooking sauce
ok it works for us
Sooty59
Well-known member
We'll have to rename you Blanch51Fresh ones
The larger the better.
Boil a kettle full of water( whatever else would you do)
Plunge said tomatoes into the boiled water in a bowl.
Leave for a good few minutes until you can peel off the outer skin which you dispose of.Drain off the excess water.
Let them cool for a while then take out the nasty green bits at the top.
Then on a chopping board use a good knife to mash them down into the perfect cooking sauce
ok it works for us
fcblackpool
Well-known member
Nearly there.Fresh ones
The larger the better.
Boil a kettle full of water( whatever else would you do)
Plunge said tomatoes into the boiled water in a bowl.
Leave for a good few minutes until you can peel off the outer skin which you dispose of.Drain off the excess water.
Let them cool for a while then take out the nasty green bits at the top.
Then on a chopping board use a good knife to mash them down into the perfect cooking sauce
ok it works for us
Don't bother with the peeling. Use smaller (more flavour) vine, not salad toms. Why do they say they are vine? All toms are from vines unless chickens have got bored laying eggs and have branched out.
Tom puree and passata for the liquid.
You can use tinned at a push but drain the liquid off, don't use it.
Bit of fresh basil in there and scrummy. Don't season yet either.