There’s now a huge choice of tomato products available in supermarkets. We talk you through the options, which tomatoes to use with which recipe, and ask whether posh chopped tomatoes are really worth it…
We’re big fans of canned food for certain dishes, and there’s no more common sight in our recycling bin than an empty tomato tin. We have hundreds of recipes containing them and aren’t afraid to pay respect where it’s due. Alongside cans of fancy cherry tomatoes and stoical whole plums, there’s a ruddy mire of pastes, purees, preserves and passatas to get your head around. Food writer Sara Buenfeld explains the options, and advises which recipes they’re best for in our 11-point guide to buying and cooking withtomatoes.
The basics:
1. Is there much difference between economy and premium canned tomatoes?
Many cooks say they can’t tell the difference, but the tomatoes are usually a less regular size, in thinner juice, or a little less sweet than the premium range. This is easily fixed with a squirt of tomato purée, or a sprinkling of sugar or bicarbonate of soda to neutralise the excess acidity.
2. Are Italian varieties always best?
The central and southern regions of Italy have the ideal growing conditions for producing sweet and juicytomatoes. So if they are from Italy, it is a good indication that the tomatoes will be full of flavour, but that’s not to say that tomatoes grown in other countries won’t be as good. Read More here and other interesting articles that will help shape your life: http://thetruerumours..com/2014/12/11-things-you-should-remember-when.html