Roasting Canned Tomatoes

[Shel_B]

Tomatoes ain't happening now, but Toots asked for a particular dish that includes a good percentage of tomatoes.  Canned tomatoes are supposed to be a pretty good alternative to fresh, especially when tomatoes are not in season.  Roasting tomatoes can intensify their flavor, so what about roasting canned tomatoes?  Might that be a good option?  The dish Toots wants can be found here and I was thinking about roasting some canned tomatoes and then adapting them to this dish.  Any thoughts on this?

 

I vaguely recall someone here roasting canned tomatoes, but haven't been able to find the post(s).

[nickrey]

No need to roast them for that dish, just substitute them for the fresh.

[liuzhou]

Roasting any tomatoes, canned or fresh, would alter this recipe and I suspect not in a good way.

 

The flavor of roast tomatoes can be very deep, but I think that would over power the rest of the ingredients this recipe. (Also they are much drier. The recipe specifically wants to keep the moisture. I agree with nickrey.)

Edited February 2, 2015 by liuzhou (log)

[Naftal]

I found a lot of recipes  when I googled  "roasting canned tomatoes".

[jmacnaughtan]

(Also they are much drier. The recipe specifically wants to keep the moisture. I agree with nickrey.)

 

I'm not sure- the recipe calls for peeled and deseeded tomatoes, so you're taking a lot of the moisture out of them.  If you use canned tomatoes, you should deseed them too.  I don't think I'd bother roasting them though, maybe just pat them dry and use the juice from the tin instead of the water.

[liuzhou]

I'm not sure- the recipe calls for peeled and deseeded tomatoes, so you're taking a lot of the moisture out of them.  If you use canned tomatoes, you should deseed them too.  I don't think I'd bother roasting them though, maybe just pat them dry and use the juice from the tin instead of the water.

 

The recipe specifically says

 

"

2 pounds tomatoes -- peeled and seeded

- and chopped

- reserve juices"

[Shel_B]

I'm not sure- the recipe calls for peeled and deseeded tomatoes, so you're taking a lot of the moisture out of them.  If you use canned tomatoes, you should deseed them too.  I don't think I'd bother roasting them though, maybe just pat them dry and use the juice from the tin instead of the water.

 

The recipe specifically says

 

"

2 pounds tomatoes -- peeled and seeded

- and chopped

- reserve juices"

 

The recipe does say "Cook for several minutes, then add 1/2 cup water or juices from the tomatoes ..."  So, perhaps in this recipe, roasting the tomatoes may be somewhat self defeating. 

 

Edited February 2, 2015 by Shel_B (log)