When pureeing tomatoes for a fresh tomato sauce, should you throw out the juices or not?
Clash Royale CLAN TAG#URR8PPP
.everyoneloves__top-leaderboard:empty,.everyoneloves__mid-leaderboard:empty margin-bottom:0;
up vote
3
down vote
favorite
One benefit is reduced cooking time since you need to evaporate all the juices before the tomatoes start caramelizing. On the other hand, wont these juices contain flavor you might waste if thrown away?
How much flavor will I miss out on if I throw the juices?
sauce marinara
asked Nov 28 at 9:57
Bar Akiva
2,81764083
add a comment |
up vote
3
down vote
favorite
One benefit is reduced cooking time since you need to evaporate all the juices before the tomatoes start caramelizing. On the other hand, wont these juices contain flavor you might waste if thrown away?
How much flavor will I miss out on if I throw the juices?
sauce marinara
asked Nov 28 at 9:57
Bar Akiva
2,81764083
As a side suggestion, only partially related: blending tomatoes will add a lot of air (also noticeable by the change in color), making everything lighter but with less flavour. Using a vegetable "mill" will leave it with a bit more texture but also more flavour (and more colour).
– ChatterOne
Nov 28 at 21:16
add a comment |
up vote
3
down vote
favorite
up vote
3
down vote
favorite
One benefit is reduced cooking time since you need to evaporate all the juices before the tomatoes start caramelizing. On the other hand, wont these juices contain flavor you might waste if thrown away?
How much flavor will I miss out on if I throw the juices?
sauce marinara
asked Nov 28 at 9:57
Bar Akiva
2,81764083
One benefit is reduced cooking time since you need to evaporate all the juices before the tomatoes start caramelizing. On the other hand, wont these juices contain flavor you might waste if thrown away?
How much flavor will I miss out on if I throw the juices?
sauce marinara
sauce marinara
asked Nov 28 at 9:57
Bar Akiva
2,81764083
asked Nov 28 at 9:57
Bar Akiva
2,81764083
asked Nov 28 at 9:57
Bar Akiva
2,81764083
asked Nov 28 at 9:57
Bar Akiva
2,81764083
asked Nov 28 at 9:57
Bar Akiva
2,81764083
2,81764083
As a side suggestion, only partially related: blending tomatoes will add a lot of air (also noticeable by the change in color), making everything lighter but with less flavour. Using a vegetable "mill" will leave it with a bit more texture but also more flavour (and more colour).
– ChatterOne
Nov 28 at 21:16
add a comment |
As a side suggestion, only partially related: blending tomatoes will add a lot of air (also noticeable by the change in color), making everything lighter but with less flavour. Using a vegetable "mill" will leave it with a bit more texture but also more flavour (and more colour).
– ChatterOne
Nov 28 at 21:16
As a side suggestion, only partially related: blending tomatoes will add a lot of air (also noticeable by the change in color), making everything lighter but with less flavour. Using a vegetable "mill" will leave it with a bit more texture but also more flavour (and more colour).
– ChatterOne
Nov 28 at 21:16
As a side suggestion, only partially related: blending tomatoes will add a lot of air (also noticeable by the change in color), making everything lighter but with less flavour. Using a vegetable "mill" will leave it with a bit more texture but also more flavour (and more colour).
– ChatterOne
Nov 28 at 21:16
add a comment |
3 Answers
3
active
oldest
votes
up vote
7
down vote
I would not throw any part away. There is flavor in all parts of the tomato, particularly the interior (see my comments under an alternate response below). Plus, if you are pureeing first, don't you think the flavors are being mixed, resulting in the loss of at least some flavor if you remove some part of the mixture? Simmering does indeed allow water to evaporate, but, in doing so, it concentrates flavor. How much flavor is gained or lost? I am sure this will depend on the variety, seasonality, and ripeness of your tomatoes.
answered Nov 28 at 14:26
moscafj
22.3k13461
add a comment |
up vote
3
down vote
I would not throw it out! Season it and freeze the extra into ice cube trays and pop them out when frozen and place in any freezer container. When you need a punch of flavor to anything you make in the future you will have a nice addition! I use these "broth" cubes to season rice, soups or sauces that I make all year long. Just an idea.
answered Nov 28 at 15:23
GloriaZ
74117
add a comment |
up vote
0
down vote
The watery juice on the inside of the tomato doesn't have much flavor once cooked down, the good stuff is the flesh. When making a tomato sauce the recommended process is to scoop out and discard the seeds and juice.
answered Nov 28 at 11:33
GdD
37.7k152105
5
Beg to differ...Get a quality tomato, in season. Taste the flesh only. Then, taste the seeds and interior "juice" / gel separately. I think you may find the opposite to be true. There is a great deal of flavor in the interior of the tomato. Also, tomato water (crush a few ripe tomatoes, let them hang in cheesecloth over a container) is highly flavorful.
– moscafj
Nov 28 at 14:22
I agree with you @moscafj, it's why I grow tomatoes, however that juice doesn't cook down into a good sauce.
– GdD
Nov 28 at 14:43
add a comment |
3 Answers
3
active
oldest
votes
3 Answers
3
active
oldest
votes
active
oldest
votes
active
oldest
votes
up vote
7
down vote
I would not throw any part away. There is flavor in all parts of the tomato, particularly the interior (see my comments under an alternate response below). Plus, if you are pureeing first, don't you think the flavors are being mixed, resulting in the loss of at least some flavor if you remove some part of the mixture? Simmering does indeed allow water to evaporate, but, in doing so, it concentrates flavor. How much flavor is gained or lost? I am sure this will depend on the variety, seasonality, and ripeness of your tomatoes.
answered Nov 28 at 14:26
moscafj
22.3k13461
add a comment |
up vote
7
down vote
I would not throw any part away. There is flavor in all parts of the tomato, particularly the interior (see my comments under an alternate response below). Plus, if you are pureeing first, don't you think the flavors are being mixed, resulting in the loss of at least some flavor if you remove some part of the mixture? Simmering does indeed allow water to evaporate, but, in doing so, it concentrates flavor. How much flavor is gained or lost? I am sure this will depend on the variety, seasonality, and ripeness of your tomatoes.
answered Nov 28 at 14:26
moscafj
22.3k13461
add a comment |
up vote
7
down vote
up vote
7
down vote
I would not throw any part away. There is flavor in all parts of the tomato, particularly the interior (see my comments under an alternate response below). Plus, if you are pureeing first, don't you think the flavors are being mixed, resulting in the loss of at least some flavor if you remove some part of the mixture? Simmering does indeed allow water to evaporate, but, in doing so, it concentrates flavor. How much flavor is gained or lost? I am sure this will depend on the variety, seasonality, and ripeness of your tomatoes.
answered Nov 28 at 14:26
moscafj
22.3k13461
I would not throw any part away. There is flavor in all parts of the tomato, particularly the interior (see my comments under an alternate response below). Plus, if you are pureeing first, don't you think the flavors are being mixed, resulting in the loss of at least some flavor if you remove some part of the mixture? Simmering does indeed allow water to evaporate, but, in doing so, it concentrates flavor. How much flavor is gained or lost? I am sure this will depend on the variety, seasonality, and ripeness of your tomatoes.
answered Nov 28 at 14:26
moscafj
22.3k13461
edited Nov 28 at 18:05
answered Nov 28 at 14:26
moscafj
22.3k13461
answered Nov 28 at 14:26
moscafj
22.3k13461
answered Nov 28 at 14:26
moscafj
22.3k13461
22.3k13461
add a comment |
add a comment |
up vote
3
down vote
I would not throw it out! Season it and freeze the extra into ice cube trays and pop them out when frozen and place in any freezer container. When you need a punch of flavor to anything you make in the future you will have a nice addition! I use these "broth" cubes to season rice, soups or sauces that I make all year long. Just an idea.
answered Nov 28 at 15:23
GloriaZ
74117
add a comment |
up vote
3
down vote
I would not throw it out! Season it and freeze the extra into ice cube trays and pop them out when frozen and place in any freezer container. When you need a punch of flavor to anything you make in the future you will have a nice addition! I use these "broth" cubes to season rice, soups or sauces that I make all year long. Just an idea.
answered Nov 28 at 15:23
GloriaZ
74117
add a comment |
up vote
3
down vote
up vote
3
down vote
I would not throw it out! Season it and freeze the extra into ice cube trays and pop them out when frozen and place in any freezer container. When you need a punch of flavor to anything you make in the future you will have a nice addition! I use these "broth" cubes to season rice, soups or sauces that I make all year long. Just an idea.
answered Nov 28 at 15:23
GloriaZ
74117
I would not throw it out! Season it and freeze the extra into ice cube trays and pop them out when frozen and place in any freezer container. When you need a punch of flavor to anything you make in the future you will have a nice addition! I use these "broth" cubes to season rice, soups or sauces that I make all year long. Just an idea.
answered Nov 28 at 15:23
GloriaZ
74117
answered Nov 28 at 15:23
GloriaZ
74117
answered Nov 28 at 15:23
GloriaZ
74117
answered Nov 28 at 15:23
GloriaZ
74117
74117
add a comment |
add a comment |
up vote
0
down vote
The watery juice on the inside of the tomato doesn't have much flavor once cooked down, the good stuff is the flesh. When making a tomato sauce the recommended process is to scoop out and discard the seeds and juice.
answered Nov 28 at 11:33
GdD
37.7k152105
5
Beg to differ...Get a quality tomato, in season. Taste the flesh only. Then, taste the seeds and interior "juice" / gel separately. I think you may find the opposite to be true. There is a great deal of flavor in the interior of the tomato. Also, tomato water (crush a few ripe tomatoes, let them hang in cheesecloth over a container) is highly flavorful.
– moscafj
Nov 28 at 14:22
I agree with you @moscafj, it's why I grow tomatoes, however that juice doesn't cook down into a good sauce.
– GdD
Nov 28 at 14:43
add a comment |
up vote
0
down vote
The watery juice on the inside of the tomato doesn't have much flavor once cooked down, the good stuff is the flesh. When making a tomato sauce the recommended process is to scoop out and discard the seeds and juice.
answered Nov 28 at 11:33
GdD
37.7k152105
5
Beg to differ...Get a quality tomato, in season. Taste the flesh only. Then, taste the seeds and interior "juice" / gel separately. I think you may find the opposite to be true. There is a great deal of flavor in the interior of the tomato. Also, tomato water (crush a few ripe tomatoes, let them hang in cheesecloth over a container) is highly flavorful.
– moscafj
Nov 28 at 14:22
I agree with you @moscafj, it's why I grow tomatoes, however that juice doesn't cook down into a good sauce.
– GdD
Nov 28 at 14:43
add a comment |
up vote
0
down vote
up vote
0
down vote
The watery juice on the inside of the tomato doesn't have much flavor once cooked down, the good stuff is the flesh. When making a tomato sauce the recommended process is to scoop out and discard the seeds and juice.
answered Nov 28 at 11:33
GdD
37.7k152105
The watery juice on the inside of the tomato doesn't have much flavor once cooked down, the good stuff is the flesh. When making a tomato sauce the recommended process is to scoop out and discard the seeds and juice.
answered Nov 28 at 11:33
GdD
37.7k152105
edited Nov 28 at 14:43
answered Nov 28 at 11:33
GdD
37.7k152105
answered Nov 28 at 11:33
GdD
37.7k152105
answered Nov 28 at 11:33
GdD
37.7k152105
37.7k152105
5
Beg to differ...Get a quality tomato, in season. Taste the flesh only. Then, taste the seeds and interior "juice" / gel separately. I think you may find the opposite to be true. There is a great deal of flavor in the interior of the tomato. Also, tomato water (crush a few ripe tomatoes, let them hang in cheesecloth over a container) is highly flavorful.
– moscafj
Nov 28 at 14:22
I agree with you @moscafj, it's why I grow tomatoes, however that juice doesn't cook down into a good sauce.
– GdD
Nov 28 at 14:43
add a comment |
5
Beg to differ...Get a quality tomato, in season. Taste the flesh only. Then, taste the seeds and interior "juice" / gel separately. I think you may find the opposite to be true. There is a great deal of flavor in the interior of the tomato. Also, tomato water (crush a few ripe tomatoes, let them hang in cheesecloth over a container) is highly flavorful.
– moscafj
Nov 28 at 14:22
I agree with you @moscafj, it's why I grow tomatoes, however that juice doesn't cook down into a good sauce.
– GdD
Nov 28 at 14:43
5
5
Beg to differ...Get a quality tomato, in season. Taste the flesh only. Then, taste the seeds and interior "juice" / gel separately. I think you may find the opposite to be true. There is a great deal of flavor in the interior of the tomato. Also, tomato water (crush a few ripe tomatoes, let them hang in cheesecloth over a container) is highly flavorful.
– moscafj
Nov 28 at 14:22
Beg to differ...Get a quality tomato, in season. Taste the flesh only. Then, taste the seeds and interior "juice" / gel separately. I think you may find the opposite to be true. There is a great deal of flavor in the interior of the tomato. Also, tomato water (crush a few ripe tomatoes, let them hang in cheesecloth over a container) is highly flavorful.
– moscafj
Nov 28 at 14:22
I agree with you @moscafj, it's why I grow tomatoes, however that juice doesn't cook down into a good sauce.
– GdD
Nov 28 at 14:43
I agree with you @moscafj, it's why I grow tomatoes, however that juice doesn't cook down into a good sauce.
– GdD
Nov 28 at 14:43
add a comment |
Thanks for contributing an answer to Seasoned Advice!
- Please be sure to answer the question. Provide details and share your research!
But avoid …
- Asking for help, clarification, or responding to other answers.
- Making statements based on opinion; back them up with references or personal experience.
To learn more, see our tips on writing great answers.
Some of your past answers have not been well-received, and you're in danger of being blocked from answering.
Please pay close attention to the following guidance:
- Please be sure to answer the question. Provide details and share your research!
But avoid …
- Asking for help, clarification, or responding to other answers.
- Making statements based on opinion; back them up with references or personal experience.
To learn more, see our tips on writing great answers.
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f94316%2fwhen-pureeing-tomatoes-for-a-fresh-tomato-sauce-should-you-throw-out-the-juices%23new-answer', 'question_page');
);
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
As a side suggestion, only partially related: blending tomatoes will add a lot of air (also noticeable by the change in color), making everything lighter but with less flavour. Using a vegetable "mill" will leave it with a bit more texture but also more flavour (and more colour).
– ChatterOne
Nov 28 at 21:16