CH Runners
Not Running => Food => Topic started by: redkitty on August 28, 2021, 12:21:48 PM
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This is probably a basic question. I get a CSA and a few weeks ago they had saucing tomatoes I could buy. Now they have canning tomatoes...can i substitute canning tomatoes? My real question is...do canning tomatoes have a lot more seeds? I attempted to grow my own saucing tomatoes...I have sliced a few and I can see how they would be great for saucing...not a lot of seeds to get rid of. (and quite tasty...but my plants are not healthy and I am not going to get a lot of tomatoes.)
I actually need to decide by tomorrow if i am going to add the tomatoes to my order.
Also, has anyone here made sauce with the skins on? I had a recipe for one that didn't require peeling. I am kind of lazy so i thought I might try it, but wanted to know if anyone had real experience with it. (note: I have made marinara sauce before, but only a few times and I have never quite liked the outcome, so I am also ok with any tips and tricks.)
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This is probably a basic question. I get a CSA and a few weeks ago they had saucing tomatoes I could buy. Now they have canning tomatoes...can i substitute canning tomatoes? My real question is...do canning tomatoes have a lot more seeds? I attempted to grow my own saucing tomatoes...I have sliced a few and I can see how they would be great for saucing...not a lot of seeds to get rid of. (and quite tasty...but my plants are not healthy and I am not going to get a lot of tomatoes.)
I actually need to decide by tomorrow if i am going to add the tomatoes to my order.
Also, has anyone here made sauce with the skins on? I had a recipe for one that didn't require peeling. I am kind of lazy so i thought I might try it, but wanted to know if anyone had real experience with it. (note: I have made marinara sauce before, but only a few times and I have never quite liked the outcome, so I am also ok with any tips and tricks.)
I suspect saucing tomatoes have less water content than canning tomatoes, but you can make sauce with any tomato, it just takes more or less time to reduce to the desired consistency. You can make sauce from canned tomatoes too...
re: skins. If I making a pan sauce to eat right away, I peel and seed them... if I am making a large batch of sauce to freeze in portions, leave the skin on and seeds in and then run it through a food mill to puree, skin and seed all in one go.
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I suspect saucing tomatoes have less water content than canning tomatoes, but you can make sauce with any tomato, it just takes more or less time to reduce to the desired consistency. You can make sauce from canned tomatoes too...
re: skins. If I making a pan sauce to eat right away, I peel and seed them... if I am making a large batch of sauce to freeze in portions, leave the skin on and seeds in and then run it through a food mill to puree, skin and seed all in one go.
Why the difference if you are eating it right away or freezing it? My plan is to mostly freeze it and use it later. I am all about ease at this point. I do not have a food mill. I do have an immersion blender, which is what i used last year to make sauce (I did skin and seed the tomatoes last year.)
I added half a bushel to my order. I have no idea how much that is. LOL. But is is $21. I can throw in the few tomatoes I am getting from my plants so those don't go to waste.
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I always leave the skins on - for sauce and tomato soup. Then I strain it when it's done.
Today I was canning tomatoes and had some left over - skinned - so I made soup. It doesn't taste quite the same. I feel like the skins add flavour.
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It literally never occurred to me to strain it. Lol. Makes perfect sense.
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Tomato sauce pasta recipe thread, resurrected (http://chrunners.net/forum/index.php?topic=126366.0)!
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It literally never occurred to me to strain it. Lol. Makes perfect sense.
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Yeah- it's an extra step but I find the end product so much better its worth it. And you only end up with pulp if you really work it through the sieve.
Apparently you can then make crackers from the pulp. I have not tried that yet.
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I always leave the skins on - for sauce and tomato soup. Then I strain it when it's done.
Today I was canning tomatoes and had some left over - skinned - so I made soup. It doesn't taste quite the same. I feel like the skins add flavour.
1. I roast the tomatoes with onions and garlic, skins on. Then, process it. I don't strain and it is wonderful.
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Thank you every one. I will go visit the resurrected thread!
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Why the difference if you are eating it right away or freezing it? My plan is to mostly freeze it and use it later. I am all about ease at this point. I do not have a food mill. I do have an immersion blender, which is what i used last year to make sauce (I did skin and seed the tomatoes last year.)
I added half a bushel to my order. I have no idea how much that is. LOL. But is is $21. I can throw in the few tomatoes I am getting from my plants so those don't go to waste.
If I'm eating it right away, I'm not making much and it's less work to blanch and peel than to clean the food mill... if I'm freezing it, I'm making a jesus big batch and it's more work to peel than to clean the food mill. That's it.
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If I'm eating it right away, I'm not making much and it's less work to blanch and peel than to clean the food mill... if I'm freezing it, I'm making a jesus big batch and it's more work to peel than to clean the food mill. That's it.
Exactly!
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