We all know that chopping up fresh tomatoes for a sauce, soup or just about anything else takes much longer than we would like. This is why many of us just buy a can of already diced tomatoes instead. However, this might not be as convenient as you have always believed. When you found out the reason why, it may blow your mind!
The Reason Why A Can Of Diced Tomatoes May Not Be All That Convenient Is:
Food science expert (and whole canned tomato evangelist) J. Kenji López-Alt doesn't call for diced canned tomatoes in his book The Food Lab because.
Chopped tomatoes have lots of calcium chloride to help them keep shape. They don't break down properly as a result. Always use whole canned!
Calcium chloride is a common food additive used to keep canned fruits and vegetables firm; to coagulate soybean curds into tofu; and to ensure crisp pickles without the hassle of a lime-water soak. In the case of diced tomatoes, the addition of calcium chloride means they'll retain their bite and shape even as they're cooked.Diced canned tomatoes are good if you're making a slow-cooked dish but you still want distinct tomato pieces—maybe in chili, stew, braises.
But whole or crushed canned tomatoes are likely the better choice for any sauces, soups, or baked pastas where the tomatoes should melt down completely.
Here are some great recipes to make with fresh tomatoes:
Tomato, Peach, Chèvre, and Herb Salad with Apple Vinaigrette
Wow!
It turns out that a can of diced tomatoes actually makes that pasta sauce take longer instead of being a time-saver. Will this change the way you use a can of diced tomatoes when you cook?
Let Us Know Your Thoughts!
Article Source: Food 52
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