Tomatoes In The Hole | Guest Recipes | Nigella's Recipes (2024)

FAQs

Can you substitute fresh tomatoes for canned crushed tomatoes? ›

Add more, up to 2 cups, to reach your desired consistency. If you're using fresh produce, estimate about 1 pound fresh tomatoes (treated in the way we explain above) to replace one 15-ounce can or 2 pounds of fresh tomatoes to step in for a 28-ounce can.

You can usually substitute 2 cups of fresh chopped tomatoes for one 14.5-ounce can of diced tomatoes. If a recipe calls for whole canned tomatoes, you will need to peel yours, and if the recipe calls for canned tomato puree, you will need to cook and puree your fresh tomatoes—or stick with canned.

Diced tomatoes are larger tomato chunks packed in tomato juice. As when using fresh tomatoes, add a can of diced tomatoes to the food processor to blend them a bit, taking the tomatoes from the diced to the crushed state. Just remember to leave the mixture chunky and not turn it into a sauce.

You want to give your tomatoes contact with a direct heat source. That means cooking them at the bottom of whatever saucepan or Dutch oven you're using. The goal here is to remove water from the tomato solids and allow them to caramelize somewhat, which will concentrate their flavor.

How to substitute fresh tomatoes in place of canned or purees - Quora. All your really need to do here is skin your tomatoes and cook them down a bit longer than you would with canned. To skin them, just cut a small x in the bottom of each tomato (only needs to cut through the skin, not too deep).

Mix 4 tablespoons of tomato paste with 1 1/2 cups of water , 1 1/2 tablespoons flour and 1 1/2 teaspoons sugar. It will be watery when “raw” but once added into a dish like Bolognese, it thickens as it cooks (it only takes 3 minutes to thicken). This makes 400 grams (14 oz) which equates to 1 standard can of tomato.

In a 28-ounce can, you're generally going to get about 10 to 12 plum tomatoes that have been previously cooked and peeled.

Tomatoes may be frozen raw or cooked, whole, sliced, chopped, or puréed. Tomatoes do not need to be blanched before freezing. Frozen tomatoes are best used in cooked foods such as soups, sauces and stews as they become mushy when they're thawed.

Overripe tomatoes are perfect for sauces and soups as their softer texture is easily masked when blended with other flavors. You could also roast them and use it as a side dish.

Metallic taste is due to the tannins in the tomato pomace and skins. A pinch of baking soda will alleviate the problem.

What to do with 5 pounds of fresh tomatoes? ›

The best methods for the long-term storage of tomatoes are canning, drying, or making canned preserves like salsa, pasta sauce, relish, or ketchup.

Mix 4 tablespoons of tomato paste with 1 1/2 cups of water , 1 1/2 tablespoons flour and 1 1/2 teaspoons sugar. It will be watery when “raw” but once added into a dish like Bolognese, it thickens as it cooks (it only takes 3 minutes to thicken). This makes 400 grams (14 oz) which equates to 1 standard can of tomato.

Remember, you can use fresh tomatoes – tips for using them are in the recipe below. Bring everything to a low simmer and cook for 40 minutes. The photo and video show that our tomato soup becomes super creamy.

Whole peeled tomatoes are the thinnest, diced are a little thicker, and crushed are the thickest of all. How to choose the right tomato: For a slow-cooked Bolognese sauce, choose whole peeled tomatoes. The long cooking time will slowly thicken the tomato sauce and break down the pieces.