How to sub fresh tomatoes for canned?
With the tomato abundance at the market right now, is there a general rule of thumb on how to substitute fresh tomatoes for canned? How should I prepare the fresh tomatoes, if at all, and how can I measure everything accurately for similar results? Do canned tomatoes (like San Marzano) have a flavor that can't be easily replaced with fresh? I'm eyeing this recipe for eggplant parmesan: http://www.food52.com/recipes... Thanks all!
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I blanched, peeled, chopped and weighed fresh tomatoes last night to use for a quick chili and it turned out great! We had some leftover tomato paste in our fridge so I threw that in as well for the depth of flavor (since it's kind of a stew we're likely to reheat a lot).
When we get eggplant at the market this weekend for the eggplant parm, I'll try the tomatoes with just the whole basil leaf. I'm sure the fresh tomato preparation will pair nicely with the eggplant roasting technique in the recipe!
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