making gazpacho, recipe calls for whole san marzano tomatoes drained and then pureed. I have crushed san Marzanos. OK to use? or too much liquid?
try draining out and reserving the liquid and puréeing the solids—and then adding back the reserved liquid until it's the consistency you like!
Personally, I would strain the crushed tomatoes, set the separated liquid aside, and proceed. Toward the end, make the call if the reserved juice should be added back into the mixture.
It's not always possible to follow a recipe 100%, and it is up to the individual cook to adapt any given recipe to his or her purposes and/or preferences.
It's soup, what's too much liquid? I'd worry more about the flavor of canned tomatoes uncooked- you'd be better off with good fresh tomatoes- ripeness is really more important than variety.
Margie is a trusted home cook immersed in German foodways.
It's tomato season! Use the fresh tomatoes for gazpacho now and save the canned tomato recipe for fall or spring.
Please enter a valid email address.
Well played. You deserve a cookie.
Just for the weekend, for making this our biggest month ever
Free Shipping Weekend
Who Will Win Our Bake Off?
A Genius No-Cook French Tomato Sauce Recipe
How—and Why—Did Fruitcake Become a Slur?
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)