quantity of tomatoes for sauce, I accidentally burned a few on the bottom of the pan. Now the burnt aroma pervades the entire (did I mention
) batch of tomatoes. Is there any way to salvage this project?
I'm trying to make tomato sauce.
I started by cutting up raw tomatoes and chucking them into my biggest, deepest pot. Once there was a few-inches-deep layer of tomato chunks in the bottom of the pan, I turned the heat on high underneath and continued cutting and chucking tomato chunks. After a while, the chunks became difficult to stir around because the pan was so deep. I stupidly left the pan unstirred on top of high heat. Not long after I finished cutting up the tomatoes and adding them to the pan, my nose notified me that the bottom layer of tomatoes had burned. Uh oh.
A mild but noticeable burned smell seems to pervade the entire potful of tomato chunks, which are in varying states of cookedness. I pulled the rawest layer of tomato chunks off the top of the pan, thinking I might be able to salvage them, but that still leaves at least 20 lbs of tomatoes sitting in what is now a burnt-tomato-scented broth.
Advice? Do I have to throw out the whole lot? If I dig out the un-burnt tomatoes can I continue cooking them in a clean pan, or will the resultant sauce have that unpleasant burned flavor to it? Would it make a difference if I strained off the liquid and just cooked what's left of the un-burnt tomato flesh? Is it true that a peeled potato
can "absorb the burnt taste"?