This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
The taste of raw tomatoes
Let's take a look at tomatoes, which are still in full bloom at the end of summer (as I write these lines), and which make for delicious salads.
I had already talked to you about the interest of peeling tomatoes, which gives them an extraordinary sweetness in the mouth, but let's talk about the taste this time. Of course, we are talking about seasonal tomatoes, which have grown in the area, and are both tasty and juicy.
I had already talked to you about the interest of peeling tomatoes, which gives them an extraordinary sweetness in the mouth, but let's talk about the taste this time. Of course, we are talking about seasonal tomatoes, which have grown in the area, and are both tasty and juicy.
16 K 4.9/5 (14 reviews)
Keywords for this post:TomatoesTasteSummerSeasonSaltJuiceExtractionLast modified on: September 8th 2018
The taste of raw tomatoes
Let's say you were going to make a salad with tomato slices, you might have peeled them (if not, try it as soon as possible!) and sliced them before putting them in your salad bowl. It's natural to do this, but it will have an unpleasant effect: when in contact with the dressing and the salt it contains, the tomato slices will give off a lot of juice, vegetation water in fact, and this juice will dilute the sauce in question. This means that if you prepare your tomato salad in advance, it is likely to be bathed in a very liquid juice-sauce mixture, which is not very pleasant.
Can this be avoided? Yes, there is a way to correct this problem, as in this recipe for example:
- You peel your tomatoes (if possible)
- You cut them into slices
- You lightly salt the tomato slices on each side with fine salt (very important)
- You put these salted slices on a grid, and you let them rest for 1 hour if possible, 30 minutes minimum
Doing it this way will have 2 effects:
1) The fine salt in contact with the tomato slices, will pump some of the water that will fall under the grill, which will "dry" the tomatoes a little, and all this water will not go into your salad afterwards.
2) The salt will enhance the taste of your tomatoes
After the resting time, drain carefully the slices, continue your tomato salad as you were used to, but think about reducing or removing the salt from your sauce, since you bring it with the tomatoes, and we must always be careful with salt in our diet.
This way of proceeding can also be applied for stuffed tomatoes for example: once hollowed out, salt the inside and put them upside down on a grid for 1 hour. Then use as usual.
To sum up: Before using tomatoes in a recipe, especially raw, it is always better to salt them with fine salt, and let them rest for a good hour so that the excess vegetation water escapes, and then use them normally.
What to do with the tomato water recovered in this way? Put it in a closed jar in the fridge, and pour it into a sauce or the cooking of your next recipe based on cooked tomatoes. Or... make yourself an amazing, clear Bloody-Mary!
Can this be avoided? Yes, there is a way to correct this problem, as in this recipe for example:
- You peel your tomatoes (if possible)
- You cut them into slices
- You lightly salt the tomato slices on each side with fine salt (very important)
- You put these salted slices on a grid, and you let them rest for 1 hour if possible, 30 minutes minimum
Doing it this way will have 2 effects:
1) The fine salt in contact with the tomato slices, will pump some of the water that will fall under the grill, which will "dry" the tomatoes a little, and all this water will not go into your salad afterwards.
2) The salt will enhance the taste of your tomatoes
After the resting time, drain carefully the slices, continue your tomato salad as you were used to, but think about reducing or removing the salt from your sauce, since you bring it with the tomatoes, and we must always be careful with salt in our diet.
This way of proceeding can also be applied for stuffed tomatoes for example: once hollowed out, salt the inside and put them upside down on a grid for 1 hour. Then use as usual.
To sum up: Before using tomatoes in a recipe, especially raw, it is always better to salt them with fine salt, and let them rest for a good hour so that the excess vegetation water escapes, and then use them normally.
What to do with the tomato water recovered in this way? Put it in a closed jar in the fridge, and pour it into a sauce or the cooking of your next recipe based on cooked tomatoes. Or... make yourself an amazing, clear Bloody-Mary!
Lasts posts
A little leftover butter
Very often when you're making a cake, your recipe will tell you to melt some butter and mix it into the batter - a classic for cookies, cakes, moelleux and the like. And every time you do this, you'll have to butter the baking tin to prevent the dough from sticking during baking. Naturally,...April 16th 20267245
A tablet holder
Perhaps you too cook by consulting your recipe on a tablet or phone, and putting it down on your worktop? It's practical, but not the best solution. Here's a look at how you can make an inexpensive, almost universal stand.March 14th 20261,4545
Pre-calibrated pastry dough
When making pie dough (shortbread, shortcrust, sweet...), it's always a good idea to make a lot at once, and then divide it into pieces, which you can freeze. I've already pointed out the mistake not to make, which is to form a ball before freezing. It's difficult to roll out afterwards because...March 9th 20261,3205
Butter vs. grease
We often read in a recipe where a pastry is put into a mould that, just before pouring, the mould should be buttered or greased. But what's the difference between these 2 terms?December 1st 20253,3465
Getting out of the fridge early
Very often when you're cooking, you need to take food or preparations out of the fridge, to use them in the recipe in progress. There's nothing tricky about this: you just take them out of the fridge and use them, usually immediately, in the recipe. But is this really a good method?November 24th 20252,2555
Other pages you may also like
Preservative oil, an asset for taste
When you prepare a dish using an ingredient that has been preserved in fat, for example a springtime mixed salad with tuna in oil or sun-dried tomatoes, you're probably going to make a french dressing (vinaigrette) next. In that case, why not use the preserved oil from the tuna or tomatoes?June 5th 20248,4265
Clean your mixer easily
If you use a "bowl" or "blender" mixer, as opposed to a plunger, you've probably noticed that it's a bit of a hassle to clean it after use. And yet, with a simple trick, it can be done very quickly. See how here.June 26th 20249,0075
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.June 21th 201770 K 24.2
Should a sausage be pricked before cooking?
If you are using sausages in a recipe, you may have already asked yourself the question: Should you prick it before cooking it, or not? You will certainly find as many opinions "you should prick" as "you should not". Let's try to untangle all this.September 29th 201849 K4.1
Cleaning endives
If you buy your endives elsewhere than in supermarkets, and in this case the best is of course from a market gardener, he or she is the one who planted and harvested them, in this case you will have endives full of earth or sand, depending on where they were grown, which is normal and reassuring, we...March 24th 202028 K4.6
Post a comment or question
Follow this page (as 2 people already do)
Receive an e-mail as soon as this page is modified or receives a new comment.
We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.