Here, tips for cooking with tomatoes and one incredibly easy recipe from star chef Andrew Zimmern.
Partners. Be aware of what you cook tomatoes with. The high acid content of the tomato slows down the cooking process of some other foods. Dried beans cooked with tomatoes added to the pot can take up to 20 percent more cooking time than beans without tomatoes added. If you have some unusually highly acidic tomatoes and you want a sweeter sauce, add finely grated carrots instead of sugar to the recipe. It will boost the natural sweetness of the final product with a vegetal kick instead of a treacle sugar rush.
Warnings. Never use an aluminum pot, pan or utensil when cooking tomatoes, or any other soft metal items for that matter. The acidity in the tomato doesn’t do well with them; they create a chemical reaction that can turn cooked tomatoes bitter and fade the color, and the food will absorb some of the aluminum! And guess what? The acid in the tomatoes can pit and discolor the aluminum cookware. But you shouldn’t be cooking with those anyway.