To Prepare Canned Tomatoes for Cooking

Submitted by Tuck Burnette

"This is the only way I prepare canned tomatoes for sauce, unless I have really good DOP San Marzano product, and even then I treat them luxe, do not be afraid of losing your quantity of sauce, after all the tomatoes have been sorted, less than a 1/2 cup has been lost, if a sauce calls for a 28 ounce can of tomatoes, use this instead"

 

• Ready In: 10mins
• Ingredients: 2
• Serves: 4-8

ingredients

• 1 (28 ounce) can whole tomatoes with juice
• 1⁄2 teaspoon salt (optional)

directions

1. For this procedure, two bowls are required, and a fine sieve, it does not have to be large, but it must be fine enough to extract the tomato seeds well.
2. Open one or more cans of whole tomatoes in juice.
3. Put the whole tomatoes in one bowl, and strain the juice into another, using a dessert spoon to force the solids through.
4. Remove any skins from the tomatoes, pull out and discard all of the stem ends, open up the tomatoes and let slip away, into the bowl, any seeds that will easily come out, do this until there is only juice and seeds left, placing the tomato pulp into the bowl containing the already strained juice.
5. Then strain the juice from the seeds, in batches, if necessary, from the bowl that contained all the whole tomatoes, season with salt, if desired, and use in a recipe.

Reviews

[Andrew G.]

This method does work and will produce the desired results. I have tested this personally.