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MissJones
I need a nap!
Member since 5/05 22136 total posts
Name:
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Canned tomato questions
I get so confused at the grocery store. What is the difference between:
whole peeled tomato
stewed tomatoes
diced tomatoes
tomato paste
tomato sauce (not jar, in the can)
plum tomotoes
etc, etc.
I want to start making Sundays homemade from scratch day including making sauce. But when do you use which?
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Posted 3/5/06 2:55 PM  |
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nrthshgrl
It goes fast. Pay attention.
Member since 7/05 57538 total posts
Name:
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Re: Canned tomato questions
I tried to find out by going to the RedPack site but it didn't have any info. We (ok DH ) use crushed tomato with NO other spices . He adds fresh basil, etc. on his own. If you want I can get his recipe for you. You can ignore the stupid "stir counterclockwise 4 times" directions since those were just to annoy me when I asked him.
The trick seems to be adding all fresh ingredients except for the tomotoes.
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| Posted 3/5/06 3:24 PM |
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MissJones
I need a nap!
Member since 5/05 22136 total posts
Name:
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Re: Canned tomato questions
I'd love his recipe! Now, why does he use crushed? See, this is why it's confusing   I did add fresh basil and parsley, but dried oregano. Should I have added fresh oregano?
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| Posted 3/5/06 3:29 PM |
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Lisa
I'm a PANK!!!
Member since 5/05 22334 total posts
Name:
Professional Aunts No Kids
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Re: Canned tomato questions
I make my sauce with Puree and diced tomatoes
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| Posted 3/5/06 3:39 PM |
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Buttafli1277
LIF Adult
Member since 8/05 2638 total posts
Name:
Jennifer
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Re: Canned tomato questions
I make my sauce with Tuttarossa (sp?) Crushed Tomatoes.
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| Posted 3/5/06 5:34 PM |
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btrflygrl
me and baby #3!
Member since 5/05 12013 total posts
Name:
Shana
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Re: Canned tomato questions
not sure of the technical difference. I know paste thickens stuff up.
To make my homemade sauce (from MIL) I use 2 big cans of crushed tomatoes (or concentrated crushed tomatoes--Great Value brand from Walmart), 2 small cans of tomato sauce, and 2 small cans of tomato paste.
Then I sprinkle basil and oregano (enough to cover the surface). A touch of sugar (to combat the acidity of the tomatoes). Also, garlic (fresh or I use the minced in a jar but the fresh tastes better).
You can also brown sausage in a frying pan (my best friend who is Italian throws them into the sauce without browning them).
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| Posted 3/5/06 9:03 PM |
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Elbee
Zanzibar
Member since 5/05 10767 total posts
Name:
Me
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Re: Canned tomato questions
whole peeled tomato: just as the name suggests, it is whole tomatoes in a can with juice. The type of tomato is not specified. You can crush by hand or puree in blender for sauce.
plum tomotoes: are a specific type of tomato. "Plum tomatoes are meaty, eggplant-shaped, and may be red or yellow" You can crush by hand or puree in blender to make sauce.
stewed tomatoes: Seasoned tomatoes that are stewed. There is all sorts of kinds you can by - italian stewed, herbed, etc ... NOT recommended for sauce
diced tomatoes: diced up tomaoes with liquid. If you like a chunky sauce you can add it to tomato puree.
tomato paste: "is made by cooking tomatoes for several hours until enough of the water is boiled off to reduce the tomatoes to a thick red concentrate. The cooked tomato concentrate is them strained and packaged for sale. " It's a thickening agent for sauces. Some people use it, some don't. My parents put it in 1/2 way through simmering if they need to. My MIL fries the paste in the left over oil from the meat frying and then adds it in.
tomato sauce (not jar, in the can): It's the same stuff that's in the jar (I think at least). I use delmonte tomatoe sauce when making chili's or macaroni & peas. It's thin and mild enough that I can add my own spicing as needed.
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| Posted 3/5/06 9:21 PM |
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raken40
soooo in love:)
Member since 5/05 4369 total posts
Name:
Karen
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Re: Canned tomato questions
I usually use the crushed tomatoes. If I use whole tomatoes I crush them in the food processor first.
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| Posted 3/6/06 6:37 AM |
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usuk2004
I'm ONE!
Member since 5/05 5150 total posts
Name:
Farah
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Re: Canned tomato questions
Posted by Elbee
whole peeled tomato: just as the name suggests, it is whole tomatoes in a can with juice. The type of tomato is not specified. You can crush by hand or puree in blender for sauce.
plum tomotoes: are a specific type of tomato. "Plum tomatoes are meaty, eggplant-shaped, and may be red or yellow" You can crush by hand or puree in blender to make sauce.
stewed tomatoes: Seasoned tomatoes that are stewed. There is all sorts of kinds you can by - italian stewed, herbed, etc ... NOT recommended for sauce
diced tomatoes: diced up tomaoes with liquid. If you like a chunky sauce you can add it to tomato puree.
tomato paste: "is made by cooking tomatoes for several hours until enough of the water is boiled off to reduce the tomatoes to a thick red concentrate. The cooked tomato concentrate is them strained and packaged for sale. " It's a thickening agent for sauces. Some people use it, some don't. My parents put it in 1/2 way through simmering if they need to. My MIL fries the paste in the left over oil from the meat frying and then adds it in.
tomato sauce (not jar, in the can): It's the same stuff that's in the jar (I think at least). I use delmonte tomatoe sauce when making chili's or macaroni & peas. It's thin and mild enough that I can add my own spicing as needed.
what she said! 
Elbee - you make Macaroni & peas too? It's a dying art!  In my family you always use two small cans of Delmonte - can't be any other brand. I've asked my mom, why is it two small cans? Why not just one big one? I get the - Farah, stop asking questions - look 
You didn't really ask, but others are throwing in their recipes - I brown some onion in oil, remove it when it's translucent. Then melt half a can of tomato paste in the oil (be careful, it sputters). You can add some water to help with the melting. Then add two big cans of crushed tomatos (family preference = Tuttorossa), and I like to add a normal sized can or two of diced tomatoes. Salt, pepper and basil to taste. I usually bring it to a boil and then lower and simmer for at least an hour.
My DH loves meat sauce, so I usually brown some chopped meat beforehand and throw it in. If I do meatballs, I throw them in after they've been browned too.
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| Posted 3/6/06 8:55 AM |
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MissJones
I need a nap!
Member since 5/05 22136 total posts
Name:
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Re: Canned tomato questions
Thank you everyone!!!
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| Posted 3/6/06 5:40 PM |
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Elbee
Zanzibar
Member since 5/05 10767 total posts
Name:
Me
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Re: Canned tomato questions
Posted by usuk2004
what she said!
Elbee - you make Macaroni & peas too? It's a dying art! In my family you always use two small cans of Delmonte - can't be any other brand. I've asked my mom, why is it two small cans? Why not just one big one? I get the - Farah, stop asking questions - look
I know! I don't know why it HAS TO BE 2 small cans of Delmonte but that's what is used and nothing else. Plus you need to add a little pasta water at the end to make the sauce just the right consistency. LOL
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| Posted 3/7/06 11:03 AM |
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nicknmb
SISTERS!
Member since 1/06 5193 total posts
Name:
MaryBeth
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Re: Canned tomato questions
I think the best tomatoes to use are San Marzano. I used crushed and whole - i crush the whole ones by hand. I only add garlic, onion, salt, and fresh basil to my sauce.
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| Posted 3/10/06 12:25 PM |
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