Ask MetaFilter questions tagged with tomatosauce

Fix tomato sauce indigestion.

zeek321 — Thu, 26 Jun 2008 20:12:25 -0800

Cooking puzzle: Help me nullify the acidity of tomato sauce (and heartburn) in this recipe I've concocted. 1. 2lb browned ground bison
2. bag of frozen blueberries
3. 2 3/4 cups of no-salt tomato sauce
4. 1/2 cup of flax seed
5. Mix all the above together.
(6. topped with a bunch of stuff)
7. Bake on low heat.

The above has slowly started giving me uncomfortable burping-up and heartburn. I took out the tomato sauce and the symptoms went away immediately and completely. However, the tomato sauce makes it taste even better (heh) and it kind of holds everything together. And it's really nutritious.

I'm allergic to eggs, wheat, dairy, and corn.

*Is there anything binding and nutritious that I could replace the tomato sauce with?

*I'd like to get my tomato sauce in a can or something super-easy, but google says there are ways to prepare tomato sauce that are less acidic. Personal experiences and/or store-buyable suggestions?

****Even better, mega bonus points, does anyone have ideas for basic/alkaline ingredients to nullify the acid and add even more nutrition to my crazy recipe? The ingredients should start out basic and should probably stay net basic after they're metabolized. I'm a terrible cook, so I don't know where to start, beyond that.

Besides the indigestion, this recipe really, really works for my body, so thank you!

what is tomato sauce really made of?

zebra3 — Fri, 28 Dec 2007 12:49:37 -0800

I'm getting ready to make my first serious attempt at marinara. Recipes that I have seen vary on whether one should use whole tomatoes, canned tomatoes, tomato paste, tomato puree, or tomato sauce. What effect does it have on the finished product to use or not use any of these in particular? I plan on working from my mother-in-law's recipe, which calls for a combination of tomato sauce and tomato paste, and is of the slow-cooking variety...

But as I've been looking at other recipes for perspective, I see that the most essential ingredient varies wildly looking at different recipes, since there are so many forms available.

I have seen this, this, this, and this, which are all delightfully packed with recipes and tips and make me desperately hungry for pasta, yet none of them address my question: what effect does it have on your finished red sauce if you do or don't use these variously processed or unprocessed forms of tomato?

Bubbly tomato sauce?

andrewraff — Mon, 16 Apr 2007 10:05:52 -0800

Why was my jar of tomato sauce under pressure and the sauce bubbly? I had a half-full jar of tomato sauce that was closed and refrigerated. When opening the jar in order to use the sauce, the air pressure inside the jar was higher than the air pressure in the room and air escaped with a woosh, similar to opening a bottle of carbonated liquid (like seltzer.) Bubbles developed in the sauce in the jar, and a quick tasting of the sauce revealed that the sauce caused a sensation similar to carbonation. What was going on here?

Two decades of practice later, I'm still no good at keeping the food off of my clothes

roomwithaview — Thu, 07 Dec 2006 22:26:54 -0800

Stain-on-favorite-shirt-filter: Is my favorite button-down oxford still salvageable? On Tuesday night I somehow managed to splatter about eight, ladybug-sized specks of tomato sauce onto one of my favorite J.Crew oxford shirts. I brought the shirt to the cleaners shortly thereafter, without any pretreatment. The shirt was dry cleaned and I got it back today (Thursday) and found that splotches of orange were still visible.

Hoping for the best, I put the shirt through three machine wash cycles, pretreating each time with Spray 'n Wash Stick. The last cycle I also pretreated with Clorox With Bleach Alternative.

I think the stains faded slightly after washing, but they don't look like they will come out in the wash anytime soon.

Is there anything else I can try to get the spots out? I'd go out and buy another shirt, but there isn't a J.Crew that's easily accessible here near my college, and it's sold out online.

Garlic, anyone?

zardoz — Tue, 25 Apr 2006 18:14:50 -0800

I am on an eternal quest to make the perfect tomato pasta sauce. Every recipie I've read says to start with a pan and some olive oil and then fry up onions and garlic. I then dump in my tomatoes--I ususally use whole canned tomatoes, chop them up a bit and let them simmer a while, then season, etc. The garlic is what I'm asking about, because I notice if I do this, the garlic will cook for quite a long time and the resultant sauce ain't so garlicky, even if I've added several cloves--it seems I've cooked away much of the flavor. I've tried adding the garlic later on, but that's not quite right either. How do you ensure your pasta sauce is full of garlic goodness?