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will it make that difference if using fire roasted crash tomatos from a can or regular?

post #1 of 9
Thread Starter 

today i've made some stew which asked for this.

i guess that even tho it is tasty this way. the fire roasted tomatoes could have been much more better for it.
 

 

thanks

post #2 of 9

Just consider this: look at the can, look at the "ingredients", Look at a fresh organic tomato… any questions?

"No well engineered plan survives contact with reality"   me… c. 1997

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"No well engineered plan survives contact with reality"   me… c. 1997

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post #3 of 9
Thread Starter 

i want to ask again.

is it different if it fire roasted or not?

i had the regular stuff. here we can't fint the fire roasted as a product

tnx

post #4 of 9

Yes, fire roasted tomatoes have a much different flavor profile than regular tomatoes. I am not sure where you are located, but here in California, most grocery stores carry the fire roasted canned tomatoes along side the regular ones. It is also pretty easy and even preferable in tomato season to make your own.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 9
Quote:
Originally Posted by Desired View Post

today i've made some stew which asked for this.
i guess that even tho it is tasty this way. the fire roasted tomatoes could have been much more better for it.

 

thanks


Desired, welcome to Chef Talk firstly, and I've made stews with both the fire roasted as well as the regular canned tomatoes. There isn't a HUGE difference, only that the roasted ones have that smokey goodness to them. I have not tried to put fresh tomatoes on the grill to char them, but I would think that cheflayne's suggestion would be a VERY tasty substitute for canned. I will need to try that though, I would think that while tomatoes are in season here in the US, I could char them and then freeze them for later use.
post #6 of 9

Yes, there is a noticeable difference, but it isn't that pronounced.  You could take a fresh tomato, and place some slices on an oiled sheet under the broiler for several minutes.

 

In the past I have smoked tomatoes, which work nicely, used sparingly, in some soups and chiles.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #7 of 9
mmmm, smoked tomatoes, note to self, must try this as well!
though I am not a tomato fan as they do not agree with me (even ketchup), I do so love a good chili or stew!
post #8 of 9
Thread Starter 

thanks

you helped me very much with the idea of making my own under the broiler

must try that soon :)

post #9 of 9

Totally different flavor.  Another good way put 1/2 Italian tomatoes on sheet pan put in oven overnight on just pilot if you have gas. Give tomatoes deeper,   richer flavor.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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