By Devi Poojari
November 13, 2023
All Images Credit: Unsplash
The versatile flavouring agent, tomatoes can be sweet or tangy basis on how they’re treated in a recipe. Tap to see a list of various tomato by-products and their various uses in cooking.
Made by cooking tomatoes for a long period of time, the concentrated umami flavour of the paste lends itself well to sauces, shakshuka, stews and more.
Using an unseasoned pulverised tomato puree as the foundation for pizza and pasta sauces, chhole, sabzis and soups adds a tangy flavour to dishes.
The smoky dimension of roasted tomatoes are excellent when used for chutneys, dips and salsa sauces that serve as accompaniments to food.
Finely chopped tomatoes have plenty of culinary applications in Indian cooking - from sabzis to omelettes. You can also use it as a topping for sourdough toast to make a quick bruschetta.
From being a popular condiment to being added to dressings, cocktail sauces and more, ketchup works as an ingredient in more ways than one.
A great way to preserve fresh tomatoes that are in season, sun-dried tomatoes soaked in olive oil works as a topping for sandwiches, pizzas and rolls. You can also blend it with other ingredients to make a delicious sauce for dipping.