When I make pasta sauce or pan pizza sauce I used crushed tomatoes
from a can.

When I try to make crushed tomato from real tomatoes, they turn out
really bland.

Is there a way to make decent crushed tomatoes from fresh tomatoes?

I ripened them alot and then boiled them and the crushed them but they
were very bland.

"Right Across Left Hook Combo" > wrote in
message om...
> When I make pasta sauce or pan pizza sauce I used crushed tomatoes
> from a can.
>
> When I try to make crushed tomato from real tomatoes, they turn out
> really bland.
>
> Is there a way to make decent crushed tomatoes from fresh tomatoes?
>
> I ripened them alot and then boiled them and the crushed them but they
> were very bland.

sounds like you boiled them too much.

Jack Nightshade

"Jack Schidt®" > wrote in message
. com...
>
> "Right Across Left Hook Combo" > wrote in
> message om...
> > When I make pasta sauce or pan pizza sauce I used crushed tomatoes
> > from a can.
> >
> > When I try to make crushed tomato from real tomatoes, they turn out
> > really bland.
> >
> > Is there a way to make decent crushed tomatoes from fresh tomatoes?
> >
> > I ripened them alot and then boiled them and the crushed them but they
> > were very bland.
>
> sounds like you boiled them too much.
>
> Jack Nightshade
>

It's also possible that the tomatoes were not very good. Even fresh, ripe
garden tomatoes can be rather bland.


--
Peter Aitken

Remove the crap from my email address before using.

Peter Aitken wrote...
> It's also possible that the tomatoes were not very good. Even fresh, ripe
> garden tomatoes can be rather bland.

Good point. Tomato variety is a major concern. The small 'Italian' type
tomato seems to have the best flavor. Some varieties seem to lose character
as they finish ripening.

"Jack Schidt®" > wrote in message
. com...
>
> "Right Across Left Hook Combo" > wrote in
> message om...
> > When I make pasta sauce or pan pizza sauce I used crushed tomatoes
> > from a can.
> >
> > When I try to make crushed tomato from real tomatoes, they turn out
> > really bland.
> >
> > Is there a way to make decent crushed tomatoes from fresh tomatoes?
> >
> > I ripened them alot and then boiled them and the crushed them but they
> > were very bland.
>
> sounds like you boiled them too much.
>
> Jack Nightshade

Sounds like - no salt.....

Dimitri

"Dimitri" > wrote in message
om...
>
> "Jack Schidt®" > wrote in message
> . com...
> >
> > "Right Across Left Hook Combo" > wrote in
> > message om...
> > > When I make pasta sauce or pan pizza sauce I used crushed tomatoes
> > > from a can.
> > >
> > > When I try to make crushed tomato from real tomatoes, they turn out
> > > really bland.
> > >
> > > Is there a way to make decent crushed tomatoes from fresh tomatoes?
> > >
> > > I ripened them alot and then boiled them and the crushed them but they
> > > were very bland.
> >
> > sounds like you boiled them too much.
> >
> > Jack Nightshade
>
> Sounds like - no salt.....
>
> Dimitri
>
>

I've grown a variety of tomato called 'black krim' that has that tang of a
salted tomato.

I think a good tomato's flavor should shine through without the salt. Some
tomatoes that taste so good fresh just don't translate into good sauce.
Just my opinion.

Jack Slice

"Jack Schidt®" > wrote in message
om...
>
> "Dimitri" > wrote in message
> om...
> >
> > "Jack Schidt®" > wrote in message
> > . com...
> > >
> > > "Right Across Left Hook Combo" > wrote in
> > > message om...
> > > > When I make pasta sauce or pan pizza sauce I used crushed tomatoes
> > > > from a can.
> > > >
> > > > When I try to make crushed tomato from real tomatoes, they turn out
> > > > really bland.
> > > >
> > > > Is there a way to make decent crushed tomatoes from fresh tomatoes?
> > > >
> > > > I ripened them alot and then boiled them and the crushed them but
they
> > > > were very bland.
> > >
> > > sounds like you boiled them too much.
> > >
> > > Jack Nightshade
> >
> > Sounds like - no salt.....
> >
> > Dimitri
> >
> >
>
> I've grown a variety of tomato called 'black krim' that has that tang of a
> salted tomato.
>
> I think a good tomato's flavor should shine through without the salt.
Some
> tomatoes that taste so good fresh just don't translate into good sauce.
> Just my opinion.
>
> Jack Slice

At the fruit farms here, you are regularly asked whether you plan to
can/freeze/eat fresh whatever fruit it is you are buying. According to the
growers, it makes a big difference. It was explained to me that one
particular variety of apricot has a texture and flavor that is not
particularly appealing when eaten raw but it delivers the most apricot
flavor and holds up the best in a canning situation. Another apricot that is
delectable raw--juicy, flavorful--turns to mushy nothing when canned.

Regular eating tomatoes generally have too much liquid to use as described.
Plant plum tomatoes next year for this kind of use. They can still be used
in salads and salsas. Or peel and seed the tomatoes before trying to use
them for pizza sauce. One thing to remember is that the longer you ripen a
tomato, the more soft/juicy it becomes and this can become too much of a
good thing. The best time for canning/processing is when the tomatoes are
still quite firm.

Janet

"Right Across Left Hook Combo" > wrote in
message om...
> When I make pasta sauce or pan pizza sauce I used crushed tomatoes
> from a can.

Read the label - Salt right?


> When I try to make crushed tomato from real tomatoes, they turn out
> really bland.

Do you add salt?


Dimitri

In article >,
(Right Across Left Hook Combo) wrote:

> Is there a way to make decent crushed tomatoes from fresh tomatoes?

I think you need a the right variety of tasty tomato to start with. I
don't know what the commercial operations use -- romas? Maybe the
adition of a pinch of salt and a pinch of sugar.
>
> I ripened them alot and then boiled them and the crushed them but they
> were very bland.

Did they ripen indoors or out? I wonder if a tomato that's ripened
under natural outdoor conditions might be better. Just curious.
--
-Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab, too.)

In article >, "Janet Bostwick"
> wrote:
(snip)
> At the fruit farms here, you are regularly asked whether you plan to
> can/freeze/eat fresh whatever fruit it is you are buying. According
> to the growers, it makes a big difference. It was explained to me
> that one particular variety of apricot has a texture and flavor that
> is not particularly appealing when eaten raw but it delivers the most
> apricot flavor and holds up the best in a canning situation. Another
> apricot that is delectable raw--juicy, flavorful--turns to mushy
> nothing when canned.

Hallelujah, Amen, Sister! You are right on the -- pistachios -- on
that! Too often people will plant a garden, get a glut of produce and
decide they're going to can it. Or freeze it. Or pickle it. And are
disappointed in the results of their time consuming efforts because they
planted a varietal that is not well suited for preserving. Gardeners
would do well to consult the back of the seed package -- it'll say if
the veggie is good for eating or canning or freezing or other storage.
(snip)
> The best time for canning/processing is when the tomatoes are still
> quite firm.

And ripe.
--
-Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab, too.)

"Melba's Jammin'" > wrote in message
...
>
> Did they ripen indoors or out? I wonder if a tomato that's ripened
> under natural outdoor conditions might be better. Just curious.
> --
> -Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab,
too.)

That depends. If the tomatoes are ripened outdoors, during full summer
conditions--long daylight and warm weather--they will be superior to
anything ripened indoors. If however it is the end of the season, days are
short, nights are quite cool, you will get a better flavor by ripening
indoors. Choose tomatoes for indoor ripening that have at least begun to
color toward white rather than all green. Of course in the case of
impending frost gather as many as you can that have begun to turn from all
dark green. The dark green ones will eventually ripen, but will be thin
meated, probably mealy and flavorless. I use the end of season ones for
evening meals as they ripen. To fully enjoy the flavor, rather than cooking
the tomatoes for the entire length of the soup or casserole, toss them in at
the end so that they just cook through. They will retain the flavor and
aroma of fresh tomatoes. Also, when I have these tomatoes ripening a few at
a time, I put them whole in zippered freezer bags and freeze. No need to
thaw for use in soups and casseroles, just run them quickly under hot water
and the peel slips right off. Let them rest for a minute or so on the
cutting board and they thaw just enough to be able to cut through them with
a chef's knife and then just drop the frozen pieces into the meal just at
the last and you get the same aroma and flavor of fresh tomatoes.
Janet

"Janet Bostwick" > wrote in
:

>
> "Melba's Jammin'" > wrote in message
> ...
>>
>> Did they ripen indoors or out? I wonder if a tomato that's ripened
>> under natural outdoor conditions might be better. Just curious.
>> --
>> -Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats
>> tab,
> too.)
>
> That depends. If the tomatoes are ripened outdoors, during full
> summer conditions--long daylight and warm weather--they will be
> superior to anything ripened indoors. If however it is the end of the
> season, days are short, nights are quite cool, you will get a better
> flavor by ripening indoors. Choose tomatoes for indoor ripening that
> have at least begun to color toward white rather than all green. Of
> course in the case of impending frost gather as many as you can that
> have begun to turn from all dark green. The dark green ones will
> eventually ripen, but will be thin meated, probably mealy and

OR, forget about waiting for the green tomatoes to ripen and use them for
pickles, fried green tomatoes, or green tomato pie (dessert) instead.
You'll probably enjoy them more that way than the lackluster ripened
tomato they become.

Wayne

> flavorless. I use the end of season ones for evening meals as they
> ripen. To fully enjoy the flavor, rather than cooking the tomatoes
> for the entire length of the soup or casserole, toss them in at the
> end so that they just cook through. They will retain the flavor and
> aroma of fresh tomatoes. Also, when I have these tomatoes ripening a
> few at a time, I put them whole in zippered freezer bags and freeze.
> No need to thaw for use in soups and casseroles, just run them quickly
> under hot water and the peel slips right off. Let them rest for a
> minute or so on the cutting board and they thaw just enough to be able
> to cut through them with a chef's knife and then just drop the frozen
> pieces into the meal just at the last and you get the same aroma and
> flavor of fresh tomatoes. Janet
>
>
>

In article >, "Janet Bostwick"
> wrote:

> "Melba's Jammin'" > wrote in message
> ...
> >
> > Did they ripen indoors or out? I wonder if a tomato that's ripened
> > under natural outdoor conditions might be better. Just curious.

> That depends. (Interesting info snipped)
Thanks, Janet.
-Barb
--
-Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab, too.)

"Wayne Boatwright" > wrote in message
. ..
>
> OR, forget about waiting for the green tomatoes to ripen and use them for
> pickles, fried green tomatoes, or green tomato pie (dessert) instead.
> You'll probably enjoy them more that way than the lackluster ripened
> tomato they become.
>
> Wayne

Uses for green tomatoes just were never part of life where I grew up--nor my
husband's. I would probably give a fair try to the items mentioned, but my
husband most definitely would not. Tucked away in his brain are many dark
rooms labeled "Don't Eat That--Suspicious Food Alert!"

Anyway, tomatoes home ripened in this manner taste nothing like the tomatoes
that we get at the grocery store in the winter. I think it probably comes
down to the varieties necessary for the rigorous life of a cross-country
grocery counter tomato vs. backyard varieties.

Janet

"Janet Bostwick" > wrote in
:

>
> "Wayne Boatwright" > wrote in message
> . ..
>>
>> OR, forget about waiting for the green tomatoes to ripen and use them
>> for pickles, fried green tomatoes, or green tomato pie (dessert)
>> instead. You'll probably enjoy them more that way than the lackluster
>> ripened tomato they become.
>>
>> Wayne
>
> Uses for green tomatoes just were never part of life where I grew
> up--nor my husband's. I would probably give a fair try to the items
> mentioned, but my husband most definitely would not. Tucked away in
> his brain are many dark rooms labeled "Don't Eat That--Suspicious Food
> Alert!"
>
> Anyway, tomatoes home ripened in this manner taste nothing like the
> tomatoes that we get at the grocery store in the winter. I think it
> probably comes down to the varieties necessary for the rigorous life
> of a cross-country grocery counter tomato vs. backyard varieties.
>
> Janet
>
>
>

I understand aod, of course, it's definitely a personal preference. My
parents always grew wonderful heirloom tomatoes and they went straight
from vine to table. Oh, what I'd give for one of those now!

One year they followed a recommendation to wrap each tomato in a square
of newspaper, pack lightly in a cardboard box, and store in the cool
basement to allow to ripen. Ripen they did, but none of us cared to eat
them. There was little taste and the texture was quite mealy.

Uses and recipes for green tomatoes were prevalent where my family grew
up, and forever after we pickled, fried, and made pies (not completely
unlike a green apple pie). This was a much better choice for us. One of
our favorite things was a green tomato relish (one version also included
ripe tomatoes along with the green). A relish that even your husband
might like, since it's not all that uncommon.

As for the ripened ones, a very palative use is in scalloped tomatoes,
since there are enough other ingredients to contribute flavor.

Wayne

"Wayne Boatwright" > wrote in message
. ..
> >
>
> I understand aod, of course, it's definitely a personal preference. My
> parents always grew wonderful heirloom tomatoes and they went straight
> from vine to table. Oh, what I'd give for one of those now!
>
> Wayne

So would I. I've had two seriously bad tomato growing seasons in a row.
Too cold to grow, followed by too hot to set blossoms, followed by early
frost. So I've been buying the little ones on the vine from Costco.
Haven't had a BLT in two years.
Janet

Wayne Boatwright wrote:
>
> "Janet Bostwick" > wrote in
> :
>
> >
> > "Melba's Jammin'" > wrote in message
> > ...
> >>
> >> Did they ripen indoors or out? I wonder if a tomato that's ripened
> >> under natural outdoor conditions might be better. Just curious.
> >> --
> >> -Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats
> >> tab,
> > too.)
> >
> > That depends. If the tomatoes are ripened outdoors, during full
> > summer conditions--long daylight and warm weather--they will be
> > superior to anything ripened indoors. If however it is the end of the
> > season, days are short, nights are quite cool, you will get a better
> > flavor by ripening indoors. Choose tomatoes for indoor ripening that
> > have at least begun to color toward white rather than all green. Of
> > course in the case of impending frost gather as many as you can that
> > have begun to turn from all dark green. The dark green ones will
> > eventually ripen, but will be thin meated, probably mealy and
>
> OR, forget about waiting for the green tomatoes to ripen and use them for
> pickles, fried green tomatoes, or green tomato pie (dessert) instead.
> You'll probably enjoy them more that way than the lackluster ripened
> tomato they become.
>

Perhaps you should try to eat unripe tomatoes. When they start to turn light
color, going to white, they are quite good. Totally different flavor from
ripe. My mother was very fond of them. I am not fond of tomatoes at all so I
can't swear by them either ripe or green but perhaps you should try them.

Bert

AM wrote in
:

> Wayne Boatwright wrote:
>>
>> "Janet Bostwick" > wrote in
>> :
>>
>> >
>> > "Melba's Jammin'" > wrote in message
>> > ...
>> >>
>> >> Did they ripen indoors or out? I wonder if a tomato that's
>> >> ripened under natural outdoor conditions might be better. Just
>> >> curious. --
>> >> -Barb (www.jamlady.eboard.com updated 10-16-03; check the
>> >> PickleHats tab,
>> > too.)
>> >
>> > That depends. If the tomatoes are ripened outdoors, during full
>> > summer conditions--long daylight and warm weather--they will be
>> > superior to anything ripened indoors. If however it is the end of
>> > the season, days are short, nights are quite cool, you will get a
>> > better flavor by ripening indoors. Choose tomatoes for indoor
>> > ripening that have at least begun to color toward white rather than
>> > all green. Of course in the case of impending frost gather as many
>> > as you can that have begun to turn from all dark green. The dark
>> > green ones will eventually ripen, but will be thin meated, probably
>> > mealy and
>>
>> OR, forget about waiting for the green tomatoes to ripen and use them
>> for pickles, fried green tomatoes, or green tomato pie (dessert)
>> instead. You'll probably enjoy them more that way than the lackluster
>> ripened tomato they become.
>>
>
> Perhaps you should try to eat unripe tomatoes. When they start to turn
> light color, going to white, they are quite good. Totally different
> flavor from ripe. My mother was very fond of them. I am not fond of
> tomatoes at all so I can't swear by them either ripe or green but
> perhaps you should try them.
>
> Bert
>

That's interesting and worth a taste. I know the stage you mean, and I'd
never thought of eating them raw at that point.

Wayne