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The Magic of Tomatoes

Have you ever wondered about tomatoes? What is the difference between the different types of canned tomatoes? From died and stewed to crushed and pureed, learn the secret magic of tomatoes.

Looking to add flavor without fat or calories? Consider the hearty, tangy taste of canned tomatoes. Tomatoes are low in calories and fat and are also a source of fiber. Here's how to choose the right tomato, whether it be crushed, diced, paste, puree, sauce, stewed and whole.

1) Crushed

Crushed tomatoes have a texture between tomato sauce and diced tomatoes. They are perfect for homemade spaghetti and pasta sauces.

2) Diced

Diced tomatoes are already chopped and packaged in their own juice. They go well in classic Italian and Mexican dishes, and stews.

3) Paste

Tomato paste adds a rich, thick tomato flavor to chilies, soups, stews and more. Using concentrated, strained tomatoes fives the paste its intense flavor.

4) Puree

Tomato puree had a texture between tomator paste and crushed tomatoes, and adds flavor to sourpls, gravies and sauces, casseroles and meatloaf.

5) Sauce

Tomato sauce is slow cooked for a rich, smooth texture. It's a key ingredient in pastas, chilies, stews, casseroles and Mexican dishes.

6) Stewed

Stewed tomatoes are peeled, sliced and seasoned with onions, celery and bell peppers. They bring hearty flavor to vegetable dishes, casseroles and and soups.

7) Whole

Whole tomatoes are peeled and packed in their own juice. These break down over long cooking times and add great tomato taste to soups, stews, spaghetti sauces, casseroles and chilies.

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     food·ie (fd)
     noun. Slang.  A person who has an ardent or refined interest in food; a gourmet.