Posted on 14 August 2010 by tomatocasual.com
By David Harbilas
There are certain tomato tasks that are no-brainers.
Slicing and dicing seem fairly self-explanatory.
Pureeing requires a little more effort and technology.
But peeling tomatoes leaves some people scratching their heads.
Tomatoes are obviously not like carrots or apples, and unless you are faced with a very hard, inedible tomato chances are a vegetable peeler isn’t going to do you very much good.
Luckily, there is a method to peeling tomatoes that is so easy that it makes peeling carrots or apples look like hard labor. Yet it still requires a little time and effort, and that begs another question: why bother?
Tomatoes are so fascinating, and one of the most interesting things about them is their multi-faceted nature. There is a bit of bitterness in the skin, a bit of sweetness, sometimes, in the seeds and water, and a little of both in the flesh. The flesh is the most poetic of parts of the tomato, as without the skin or seed it cannot contain any of the tomato’s mystery or joy. In the next post we’ll look at a use for peeled tomatoes.
Posted on 08 April 2010 by tomatocasual.com
By David Harbilas
Tomato sauce is a study, not only in the tomato but in the use of the sauce itself.
Nearly all are made with some kind of canned tomato, and all are a suitable sauce for pasta.
Not all are good, and many are mediocre or even bad. So what makes a good tomato sauce?
First and foremost, use the best quality canned tomatoes you can find. Generally, most Italian plum tomatoes are of excellent quality, generally due to a combination of the Italian climate, soil, and care taken into their cultivation. Another detail that many home cooks overlook is the use of whole, peeled canned tomatoes rather than crushed or pureed tomatoes.
There are many reasons to use whole tomatoes. First, Read the rest of this entry »
Posted on 02 November 2009 by tomatocasual.com
By Vanessa Richins
When I was going to community college, I took an Italian cooking class.
I developed a love of olive oil, tomatoes, balsamic vinegar and more.
As I’ve grown older, I’ve started eating more fruits, vegetables and nuts.
I didn’t realize it, but I’m not far off from what’s called the “Mediterranean Diet”, of which I would personally consider the tomato a star. The name comes from the diet common to the areas, like Italy, around the Mediterranean Sea - fruits, vegetables, fish, legumes, olive oil and nuts. It’s been lauded for years as a way to a healthy heart.
Scientists are now saying that it may also be a key to a healthy mind. As the New York Times reports, “A study of over 10,000 Spaniards followed for almost four and half years on average found that those who reported eating a healthy Mediterranean diet at the beginning of the study were Read the rest of this entry »
Posted on 14 September 2009 by tomatocasual.com
By Vanessa Richins
Misty says:
“Hi, how would I freeze tomato sauce? Would you have any recipes? Thank you.”
Hello Misty! Freezing is a great way to preserve your tomato sauce for further use.
One advantage is that for me as a single girl, I can freeze individual portions so I don’t have to worry about opening a can that will take me a while to use and could go bad.
For instructions on how to freeze tomato sauce, I headed on over to Google and found Kalyn’s Kitchen. She’s a local woman here in Utah who writes about low glycemic index and carb foods. She had great instructions on how to freeze tomato sauce.
First, she says to Read the rest of this entry »
Posted on 07 May 2009 by tomatocasual.com
By Michelle Fabio
I recently read glowing review of the Chroma Type 301 F.A. Porsche Tomato Knife
from Cook’s Den, which described it like this:
This is the most delicate knife in the Type 301 product line, with a forked tip intended for spearing the juicy slices of ripe tomatoes and placing them on plate or sandwich. The 301 alloy steel is very sharp and hard, so the tines of the fork are at risk of being damaged if overstressed.
This knife can be used for Read the rest of this entry »
Posted on 27 April 2009 by tomatocasual.com
By Vanessa Richins
I am a very visual person.
Like many of you, I get a gleam in my eyes when a new catalog comes in the mail because I have been given a new treat.
The vibrant colors and shapes just pop off the page and keep me riveted.
I felt the same way when I discovered FoodGawker. It’s a website where people can submit their recipes to their directory. The page appears as row after row of luscious foods.
I decided to see what they had listed for tomatoes. Here are some of the recipes I suggest you try based on their picture :
Sun-Dried Tomato, Basil, and Parmesan Muffins
I think most of us think of muffins as sweet, but these will prove that savory is just as good. Sun-dried tomatoes are from heaven, as well as Parmesan cheese. Match it with basil and it’s perfection.
Pininoa Tomato Sauce
This is basically an Read the rest of this entry »
