SandwichShortOfAPicnic
Forum GOD!
Maybe you could make tin tomatoesEven worse...
Fresh tomatoes 14 kw per kg, so got 3 kg instead of one tiny tin of canned tomatoes
The CookingBites recipe challenge: tinned/canned tomatoes
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badjak
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Yep, but they were out of tomato juice, even though I bought the vodka for bloody mary's.
Don't worry, I got some tomato paste and I may cheat a bit and use fresh tomatoes where I know canned would work.
But I will mention it and not mark it with the challenge prefix (or just add a tsp tomato paste
)It's a principal thing more than anything. That little can is actually below U$ 2.00
But heck, I rather have 3 kg unadulterated tomatoes
You get some tomato paste in there, I’ll count it!Yep, but they were out of tomato juice, even though I bought the vodka for bloody mary's.
Don't worry, I got some tomato paste and I may cheat a bit and use fresh tomatoes where I know canned would work.
But I will mention it and not mark it with the challenge prefix (or just add a tsp tomato paste
It's a principal thing more than anything. That little can is actually below U$ 2.00
But heck, I rather have 3 kg unadulterated tomatoes
SandwichShortOfAPicnic
Forum GOD!
I was staying at a lovely island hotel once and requested a Bloody Mary. They had no tomato juice so made some. Blimey they did a good job, I’ll never forget that Bloody MaryYep, but they were out of tomato juice, even though I bought the vodka for bloody mary's.
Don't worry, I got some tomato paste and I may cheat a bit and use fresh tomatoes where I know canned would work.
But I will mention it and not mark it with the challenge prefix (or just add a tsp tomato paste
It's a principal thing more than anything. That little can is actually below U$ 2.00
But heck, I rather have 3 kg unadulterated tomatoes
I tried myself some years later. Couldn’t get even close to it, lord knows what they did!
OK, so I've got about 100 uses for tinned tomatoes/tomato paste/sundried tomatoes, because my wife has an Italian background and could quite happily eat pasta every day of the week. I suppose I could too.
This recipe developed from fried and breaded aubergines/eggplants with a classic Italian tomato sauce. Then I thought, ok, but I'd like a bit more acidity and sweetness in the sauce, so that's where the balsamic and sundried tomatoes came in. You can adjust the flavour to your taste.
As for the texture; you can either blend it to a smooth sauce, or leave the vegetables in pieces. It's entirely up to you.
I mostly make it as a sauce for pasta or for breaded, fried aubergine/eggplant "sandwiches" with a slice of fresh mozzarella in the middle. It would work well with chicken; in a lasagna; with a robust flavoured fish; or even on a pizza.
Sundried tomato & balsamic sauce
My choice yesterday was farfalle (butterfly) pasta. I added a few chopped olives and a tbsp of capers, just because.
This recipe developed from fried and breaded aubergines/eggplants with a classic Italian tomato sauce. Then I thought, ok, but I'd like a bit more acidity and sweetness in the sauce, so that's where the balsamic and sundried tomatoes came in. You can adjust the flavour to your taste.
As for the texture; you can either blend it to a smooth sauce, or leave the vegetables in pieces. It's entirely up to you.
I mostly make it as a sauce for pasta or for breaded, fried aubergine/eggplant "sandwiches" with a slice of fresh mozzarella in the middle. It would work well with chicken; in a lasagna; with a robust flavoured fish; or even on a pizza.
Sundried tomato & balsamic sauce
My choice yesterday was farfalle (butterfly) pasta. I added a few chopped olives and a tbsp of capers, just because.