We've been buying tomato juice in smaller containers and now decided to buy bigger ones. But, when we went to the store the tomato juice says that it only lasts two weeks in the fridge. Expiration dates always err on the side of caution. How long can we expect to keep it after we have opened it?
I have a package of frozen precooked Italian meatballs. I got a can of tomato sauce. I would like to cook the meatballs in a tomato sauce. I don't have a pot right now. I only have a 4-cup rice cooker with tow modes: 'cook' and 'warm'. How can I use it? For how long?
tired to try something new. Can anybody here share with me the way to make this simple delicious style, my wife knows how to make it with a tomato base mexican style the way she grew up with it, but as we've had it without the tomato base she's not sure what to do to get that same moist light delicious flavor. We searched for recipes, but all of them were the mexican tomato base kind. Please help... recipe. I am rather interested to the variety of ways this dish is seasoned when made without a tomato base.
I'm trying to find cold alternatives to hot soup. A friend pointed me to gazpacho. I tried that, and we really liked it. However, I will be cooking for someone who does not eat cooked tomatoes (ketchup, tomato sauce, and tomato juice), and the recipe I have for the gazpacho is based on tomato juice. What can I use as a replacement for the tomato juice? I was thinking carrot juice maybe mixed with some lemon juice or vinegar (for the acidity that tomato juice has), but wanted a more "professional" opinion before doing so. What can I use to replace the tomato juice in gazpacho?
My Caesar dressing contains the following: mayonnaise, parmesan cheese, lemon juice, worcestershire sauce, garlic powder, fresh ground pepper. How long do you think I should I keep it before I pitch it? And why is it that bottled commercial dressings last months and homemade do not? What do they have in theirs that we don't have in ours, and can't we put it in ours?
Recently I made a simple tomato sauce using canned tomatoes. In the recipe it said to first put the tomatoes in the pan, then the juice. I followed this advice and the sauce was great, but will the sauce turn out great again even if I put tomatoes & juice in the pan at the same time? Does it make a difference putting the juice into the pan after the tomatoes? If you need more information, this is the recipe I used.
In preparing roasted tomato soup, which includes tomatoes that I roast in the oven at 200 °C (392 °F) for 30 minutes, and then simmer for a long time, I am having an issue with tomato skins. I find.... This is a bit fidgety and takes a while. I noticed that some tomato varieties, namely the ones that are sold on vines, have much softer skins that do not separate from the pulp and remain edible. Do tomato skins have, in fact, any flavour that I would want to keep? What is the correct way to handle tomato skins?
A recipe for meat loaf from an Australian book (apparently terminology differs from country to country) calls for 1 cup (250 mL/8 fl oz) of tomato purée, and 2 tablespoons of tomato sauce. Wikipedia's article on tomato purée claims that the main difference between purée and paste is the thickness, whereas tomato sauce has a different taste. Can I substitute tomato paste for the tomato purée? If not, is it because the taste, or the amount of water, differs? If so, how much "triple concentrated" tomato paste should be substituted for a cup of tomato purée? Edit: the tomato paste ingredients
I was reading up on tomato sauce, and it seems important to simmer the sauce for at least a few hours. The “Frankies Spuntino” recipe is about as simple as it can get, it doesn't even contain onions... at a simmer for four hours. It's clear that the quality of the tomatoes plays a role in the sweetness of the sauce, but why the long simmer? What exactly happens to the sauce during this? This snippet of advice from allrecipes.com suggests the sweetness is due to caramelization: Cooking time can range from two hours to all day, depending on how thick and caramelized you like your sauce
but the chicken came out tough; we probably cooked it too long. The veal cooks for 1.5-2 hours over very low heat, the stewing beef is more to the 2 hour end, if not a little more. Can I successfully substitute chicken or pork and not have it come out tough? Any pointers on how long to cook it, or how to know when it's cooked but not overcooked? Thanks! ...I have a recipe for an Italian stew that is pretty much just caramelized onions and juice from tomatoes plus veal. My partner does not eat veal so we've substituted stewing beef to good effect