Thread: tomato question

On Sep 17, 2:33*pm, lainie <lainie...@gmail.com> wrote:
> The Salsa I'm making calls for 8 cups chopped, skinned tomatoes. *I
> roasted the tomatoes for about 90 minutes and now only have 4 cups. *I
> think they would have reduced anyway in the salsa but I'm not sure if
> I should add more (unroasted).....??? *e.

What the heck, I added more tomatoes. But with all this chopping and
cooking,my cat is really getting pissed off that there is nothing
edible for him, plus I've been away for four days. So took a chicken
breast out of the freezer.

Guess we'll share! e.

lainie <[email protected]> wrote:
> On Sep 17, 2:33pm, lainie <lainie...@gmail.com> wrote:
>> The Salsa I'm making calls for 8 cups chopped, skinned tomatoes. I
>> roasted the tomatoes for about 90 minutes and now only have 4 cups. I
>> think they would have reduced anyway in the salsa but I'm not sure if
>> I should add more (unroasted).....??? e.
>
> What the heck, I added more tomatoes. But with all this chopping and
> cooking,my cat is really getting pissed off that there is nothing
> edible for him, plus I've been away for four days. So took a chicken
> breast out of the freezer.
>
> Guess we'll share! e.

I was going to suggest you go ahead and mix the salsa and check the results,
then, if it seems like it needs more tomato, just roast some more. Or as you
did, use fresh, but in a roasted salsa you'll lose some of the unique
flavor.

MartyB

On 9/17/2010 1:33 PM, lainie wrote:
> The Salsa I'm making calls for 8 cups chopped, skinned tomatoes. I
> roasted the tomatoes for about 90 minutes and now only have 4 cups. I
> think they would have reduced anyway in the salsa but I'm not sure if
> I should add more (unroasted).....??? e.

Why did you roast the tomatoes? It's easier to skin them by dipping them
in boiling water for 30 seconds then into cold water. They won't lose
their moisture as quickly as roasting them for 90 minutes.

Roasting is what you do to skin peppers.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Sep 17, 5:58*pm, Janet Wilder <kelliepoo...@yahoo.com> wrote:
> On 9/17/2010 1:33 PM, lainie wrote:
>
> > The Salsa I'm making calls for 8 cups chopped, skinned tomatoes. *I
> > roasted the tomatoes for about 90 minutes and now only have 4 cups. *I
> > think they would have reduced anyway in the salsa but I'm not sure if
> > I should add more (unroasted).....??? *e.
>
> Why did you roast the tomatoes? It's easier to skin them by dipping them
> in boiling water for 30 seconds then into cold water. They won't lose
> their moisture as quickly as roasting them for 90 minutes.
>
> Roasting is what you do to skin peppers.
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. *Cooking does.

It was easier for me to pop them in the oven and leave them. And at
the same time, I roasted some garlic.

Call me lazy...........e.

On Fri, 17 Sep 2010 16:58:42 -0500, Janet Wilder
<[email protected]> wrote:


>Why did you roast the tomatoes? It's easier to skin them by dipping them
>in boiling water for 30 seconds then into cold water. They won't lose
>their moisture as quickly as roasting them for 90 minutes.
>
>Roasting is what you do to skin peppers.

They are roasted for more flavor. I have seen Rick Bayless and other
Mexican chefs do this. It isn't for convenience, but for flavor.

Christine
--
http://nightstirrings.blogspot.com

On Fri, 17 Sep 2010 15:34:26 -0700, Christine Dabney
<[email protected]> wrote:

>They are roasted for more flavor. I have seen Rick Bayless and other
>Mexican chefs do this. It isn't for convenience, but for flavor.


ANYTHING roasted intensifies flavor. Boiled chicken breast....bland.
Roasted chicken breast...beautiful development of flavors! Same
applies with tomatoes, squash, zucchini, etc.

The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appétit!

http://whstoneman.blogspot.com

On 9/17/2010 5:34 PM, Christine Dabney wrote:
> On Fri, 17 Sep 2010 16:58:42 -0500, Janet Wilder
> <[email protected]> wrote:
>
>
>> Why did you roast the tomatoes? It's easier to skin them by dipping them
>> in boiling water for 30 seconds then into cold water. They won't lose
>> their moisture as quickly as roasting them for 90 minutes.
>>
>> Roasting is what you do to skin peppers.
>
> They are roasted for more flavor. I have seen Rick Bayless and other
> Mexican chefs do this. It isn't for convenience, but for flavor.
>
> Christine

Perhaps for another type of dish. I've roasted Roma tomatoes, too, but
not for making salsa with them. They get too shriveled.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Fri, 17 Sep 2010 19:22:53 -0500, Janet Wilder
<[email protected]> wrote:


>Perhaps for another type of dish. I've roasted Roma tomatoes, too, but
>not for making salsa with them. They get too shriveled.

Well.they won't make your typical salsa with raw tomatoes, but they
will still make a salsa. And it can be quite good.

Bayless also roasts the chile peppers and onions too, for this type of
preparation.

Christine
--
http://nightstirrings.blogspot.com

On 2010-09-17, Mr Bill <[email protected]> wrote:
> On Fri, 17 Sep 2010 15:34:26 -0700, Christine Dabney
><[email protected]> wrote:
>
>>They are roasted for more flavor. I have seen Rick Bayless and other
>>Mexican chefs do this. It isn't for convenience, but for flavor.
>
>
> ANYTHING roasted intensifies flavor. Boiled chicken breast....bland.


Yikes!! Tread lightly, MB. Yer tracking on touchy terra.

nb

On 2010-09-18, Christine Dabney <[email protected]> wrote:

> Well.they won't make your typical salsa with raw tomatoes.....

(must - not - lose - it!)

nb <gritting teeth>

notbob didn't lose it with Christine:

>> Well.they won't make your typical salsa with raw tomatoes.....
>
> (must - not - lose - it!)
>
> nb <gritting teeth>

Would it help if she had changed "typical" to "stereotypical"?

Bob

In article
<[email protected]>,
lainie <[email protected]> wrote:

> The Salsa I'm making calls for 8 cups chopped, skinned tomatoes. I
> roasted the tomatoes for about 90 minutes and now only have 4 cups. I
> think they would have reduced anyway in the salsa but I'm not sure if
> I should add more (unroasted).....??? e.

Did the recipy specify that the tomatoes be roasted before or after
peeling and chopping? If not‹i.e., if you did that all of your own‹I
think I'd prepare more tomatoes so you have the 8 cups your recipe calls
for. Are you, perchance canning this recipe? If so, is it a tested
recipe (sufficiently acidic to be safe for waterbath processing)?

I'm curious to see what others say, too.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are here:
http://gallery.me.com/barbschaller#100254

In article
<[email protected]>,
lainie <[email protected]> wrote:

> On Sep 17, 5:58*pm, Janet Wilder <kelliepoo...@yahoo.com> wrote:
> > Why did you roast the tomatoes? It's easier to skin them by dipping them
> > in boiling water for 30 seconds then into cold water. They won't lose
> > their moisture as quickly as roasting them for 90 minutes.
> >
> > Roasting is what you do to skin peppers.
>
> It was easier for me to pop them in the oven and leave them. And at
> the same time, I roasted some garlic.
>
> Call me lazy...........e.

:-) You could have skinned, say, 15 tomatoes in a lot less than 90
minutes. :-) Make an x on the top of the tomatoe, plunge it for ten
seconds in boiling water, drop it into cold water, and start peeling
from that x cut. Works a treat. In about 15 minutes if you had about
15 tomatoes to work with.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are here:
http://gallery.me.com/barbschaller#100254

In article <[email protected]>,
Christine Dabney <[email protected]> wrote:

> On Fri, 17 Sep 2010 16:58:42 -0500, Janet Wilder
> <[email protected]> wrote:
>
>
> >Why did you roast the tomatoes? It's easier to skin them by dipping them
> >in boiling water for 30 seconds then into cold water. They won't lose
> >their moisture as quickly as roasting them for 90 minutes.
> >
> >Roasting is what you do to skin peppers.
>
> They are roasted for more flavor. I have seen Rick Bayless and other
> Mexican chefs do this. It isn't for convenience, but for flavor.

I've never roasted them for 90 minutes for salsa, though.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

On Sat, 18 Sep 2010 01:27:30 GMT, notbob <[email protected]> wrote:

>On 2010-09-18, Christine Dabney <[email protected]> wrote:
>
>> Well.they won't make your typical salsa with raw tomatoes.....
>
>(must - not - lose - it!)
>
>nb <gritting teeth>

You having a problem with something out of the ordinary, nb?

Want some recipes?

http://splendidtable.publicradio.org...penosalsa.html

http://www.101cookbooks.com/archives...sa-recipe.html

http://marriedwithdinner.com/2010/08...g-salsa-negra/

http://orangette.blogspot.com/2007/0...n-usually.html

http://userealbutter.com/2010/08/16/salsa-recipe/

http://mixedgreensblog.com/2008/07/2...n-dance-to-it/

Christine
--
http://nightstirrings.blogspot.com

On 2010-09-18, Christine Dabney <[email protected]> wrote:
>
> You having a problem with something out of the ordinary, nb?

Are you?

"In Mexican cuisine, pico de gallo (Spanish for "rooster's beak"),
also called salsa fresca, is a fresh, uncooked condiment made from
chopped tomato....."

http://en.wikipedia.org/wiki/Pico_de_gallo

nb

On Sat, 18 Sep 2010 01:54:52 GMT, notbob <[email protected]> wrote:

>On 2010-09-18, Christine Dabney <[email protected]> wrote:
>>
>> You having a problem with something out of the ordinary, nb?
>
>Are you?
>
>"In Mexican cuisine, pico de gallo (Spanish for "rooster's beak"),
>also called salsa fresca, is a fresh, uncooked condiment made from
>chopped tomato....."
>
>http://en.wikipedia.org/wiki/Pico_de_gallo

There are more salsas than just that kind, nb. There are salsas made
out of roasted ingredients as well. Some people call them salsa roja,
at least from what I have read.

http://en.wikipedia.org/wiki/Salsa_%28sauce%29

Christine
--
http://nightstirrings.blogspot.com

On 2010-09-18, Christine Dabney <[email protected]> wrote:

q> Well.they won't make your typical salsa with raw tomatoes, but they
> will still make a salsa. And it can be quite good.
>
> Bayless also roasts the chile peppers and onions too, for this type of
> preparation.
>
> Christine

On Sep 17, 6:57 pm, Christine Dabney <artis...@ix.netcom.com> wrote:
> On Sat, 18 Sep 2010 01:54:52 GMT, notbob <not...@nothome.com> wrote:
> >On 2010-09-18, Christine Dabney <artis...@ix.netcom.com> wrote:
>
> >> You having a problem with something out of the ordinary, nb?
>
> >Are you?
>
> >"In Mexican cuisine, pico de gallo (Spanish for "rooster's beak"),
> >also called salsa fresca, is a fresh, uncooked condiment made from
> >chopped tomato....."
>
> >http://en.wikipedia.org/wiki/Pico_de_gallo
>
> There are more salsas than just that kind, nb. There are salsas made
> out of roasted ingredients as well. Some people call them salsa roja,
> at least from what I have read.
>
> http://en.wikipedia.org/wiki/Salsa_%28sauce%29

The OP did not say whether she was making a fresh salsa or a cooked
one. I assumed a cooked one, like 'salsa casera,' because the
roasting would add flavor. nb assumed a raw one, apparently, where
the roasting may just have seemed an odd way to facilitate
peeling. -aem