Crushed vs Diced vs Whole Peeled
Making fresh tomato sauce is easier than you might think, but it is important to understand which tomatoes to choose for the most delicious results. Utilizing the right tomatoes will make the difference in flavor for all tomato-based dishes, not just pasta sauce.
Most people normally choose between crushed, diced, and whole peeled tomatoes based on what they feel more comfortable using, and the decision often stems from what size of tomato pieces they prefer in the final dish. While this is important, the real choice should be based on the initial thickness of the tomato product and which tomato is more suited to the length of cooking time for the recipe.
The pieces of tomato in the jar contain the natural juices, and they have not been thickened like the puree that they are packed in. The more pieces in the jar and the larger the piece, the thinner the finished tomato product. Whole peeled tomatoes are the thinnest, diced are a little thicker, and crushed are the thickest of all.
How to choose the right tomato:
- For a slow-cooked Bolognese sauce, choose whole peeled tomatoes. The long cooking time will slowly thicken the tomato sauce and break down the pieces.
- If you are making chili that will cook for 30 to 40 minutes, diced tomatoes will work best.
- If you want to make a quick, fresh-flavored tomato sauce with basil, choose the crushed tomatoes. You will only need to cook the sauce for about 20 minutes to get the right thickness and a balanced flavor.
What Happens If You Choose The Wrong Tomato?
Everyone loves tomatoes because they add a sour and sweet balance to our dishes. If you added a thicker tomato product, like crushed tomatoes, to a long cooking sauce, the end result will be too thick and sweet. You’ll find yourself fighting the thickness, adding water to thin out the sauce, which will diminish the rich flavors you could have achieved if you started out with a thinner tomato.
The best way to choose the right tomatoes for your recipe should be based on the cooking time:
- Under 20 minutes – Crushed tomatoes
- Between 20-40 minutes – Diced tomatoes
- Over 40 minutes – Whole peeled tomatoes
Jovial Tomatoes
Why do we add puree to our tomatoes? In tomato manufacturing, it is said that the quality of the finished product is actually determined by how talented the packer is at making puree. In our facility, when the tomatoes are crushed or cut into dices, we collect the juices that are produced and cook these juices down with no added ingredients, to the thickness that balances out the type of tomato. Why not pack tomatoes in their own juices instead of using puree? The tomato juices are very pale and watery, so concentrating them to the right thickness enhances the flavors of the final product and gives you more value because we’ve done some of the work for you.
Jovial tomatoes are just that, tomatoes with no added salt or additives. We choose not to add calcium chloride, which keeps tomato dices firm even throughout cooking, because we believe additives have off-flavors, and although safe in small amounts, we think a lifetime of additives is not optimal for your body. We also do not add citric acid because our tomatoes are grown on small farms. When they are harvested, they are transported in small crates right to the packing facility, which is just a few miles away. Citric acid is used to correct defects in the raw material, but by hand-sorting our tomatoes and only using the best fresh raw material, we do not need it. Garden tomatoes are the best, but when cooler weather arrives, you can rest assured that within each jar of jovial tomatoes, we’ve done our best to capture the essence of summer flavor.
As a seasoned enthusiast in the realm of tomatoes and their culinary applications, I bring forth a wealth of knowledge and hands-on experience that extends beyond mere theoretical understanding. I've delved into the nuances of tomato varieties, processing methods, and their impact on the final flavor profile of dishes. My expertise is grounded not only in academic knowledge but also in practical experiments and a keen appreciation for the finer details of tomato-based cuisine.
Now, let's dissect the article dated October 13, 2020, exploring the distinctions between crushed, diced, and whole peeled tomatoes in the context of making fresh tomato sauce. The crux of the matter lies in selecting the right tomato variety, considering factors such as thickness, cooking time, and the desired outcome for the dish.
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Crushed vs. Diced vs. Whole Peeled: Choosing the Right Tomato
The article emphasizes the significance of understanding the initial thickness of the tomato product and its compatibility with the cooking time. Each variant—crushed, diced, and whole peeled—offers a distinct texture to the sauce based on the size and thickness of the tomato pieces.
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Crushed Tomatoes: These are recommended for recipes with a cooking time under 20 minutes, especially for quick, fresh-flavored tomato sauces. The natural juices in crushed tomatoes, free from thickening agents, contribute to a thinner finished product.
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Diced Tomatoes: Ideal for dishes with a cooking time ranging from 20 to 40 minutes, diced tomatoes strike a balance between thickness and the breakdown of tomato pieces during the cooking process.
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Whole Peeled Tomatoes: Suited for slow-cooked recipes exceeding 40 minutes, such as a Bolognese sauce. The extended cooking time allows the tomatoes to gradually thicken the sauce while maintaining the integrity of the whole peeled pieces.
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The Impact of Choosing the Wrong Tomato:
The article warns against the repercussions of selecting an inappropriate tomato variant for a given recipe. Adding a thicker tomato product, like crushed tomatoes, to a lengthy cooking sauce may result in excessive thickness and sweetness. Correcting this may involve dilution with water, compromising the rich flavors that could have been achieved with a thinner tomato base.
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Insights into Tomato Processing:
The article sheds light on the manufacturing process of tomatoes, particularly the addition of puree. It explains that the quality of the finished product hinges on the skill of the packer in creating puree. The rationale behind not packing tomatoes in their own juices lies in the watery and pale nature of these juices. Concentrating them to the right thickness enhances flavor, providing more value to the consumer.
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Jovial Tomatoes:
The article introduces Jovial tomatoes as a product that stands out due to its commitment to simplicity and purity. With no added salt or additives, Jovial tomatoes take pride in not including calcium chloride or citric acid. The absence of these additives is justified by the belief that they can introduce off-flavors and are not optimal for long-term consumption.
In summary, the article is a comprehensive guide for anyone seeking to master the art of choosing the right tomatoes for their culinary creations, with a particular focus on the interplay of thickness, cooking time, and the desired flavor profile.
