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Cooking time for mashed tomatoes

post #1 of 5
10/18/06 at 6:39am
Thread Starter 
I mash tomatoes, then I cook them for some sauce. How much time they are supposed to be on the pan and at what heat?
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post #2 of 5
10/18/06 at 7:08am
Tomatoes are natural product so the time varies by how much juice they produce when mashed.
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post #3 of 5
10/18/06 at 7:13am
Since tomatoes can be eaten raw, you could make sauce from raw tomatoes (kind of a coulis) or simmer it all the way to tomato paste.

I suggest you parboil your whole tomatoes in boiling water for 3 minutes, and use one of those $20 food mill separator gizmos that you crank the tomatoes through, and the pulp comes out one side and the skins and seeds come out another.

Then you can take that pulp and reduce it as you please, or even can it for future use.

doc
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post #4 of 5
10/18/06 at 7:48am
Thread Starter 
Well yeah. I usually put the tomatoes in boiling water for 3 minutes and extract the pulp. Then I cook it.

But for how long?
From what I read in McGee book, vegetables taste better when cooked, because high temperature makes the aromatic molecules more volatile.
Whatever the explanation is, how long should I cook the tomatoes pulp until it tastes best?

In other words how much time is needed until they are overcooked?
If you use raw tomatoes in the sauce it might not give enough taste to the other igridients in the sauce, or am I wrong here? So what is best, 5 minutes, 10 minutes, 15 minutes?
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post #5 of 5
10/18/06 at 9:24am
Taste, taste, taste! Follow your palate. :lips:
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