"Jack Schidt®" > wrote in message
om...
>
> "Dimitri" > wrote in message
> om...
> >
> > "Jack Schidt®" > wrote in message
> > . com...
> > >
> > > "Right Across Left Hook Combo" > wrote in
> > > message om...
> > > > When I make pasta sauce or pan pizza sauce I used crushed tomatoes
> > > > from a can.
> > > >
> > > > When I try to make crushed tomato from real tomatoes, they turn out
> > > > really bland.
> > > >
> > > > Is there a way to make decent crushed tomatoes from fresh tomatoes?
> > > >
> > > > I ripened them alot and then boiled them and the crushed them but
they
> > > > were very bland.
> > >
> > > sounds like you boiled them too much.
> > >
> > > Jack Nightshade
> >
> > Sounds like - no salt.....
> >
> > Dimitri
> >
> >
>
> I've grown a variety of tomato called 'black krim' that has that tang of a
> salted tomato.
>
> I think a good tomato's flavor should shine through without the salt.
Some
> tomatoes that taste so good fresh just don't translate into good sauce.
> Just my opinion.
>
> Jack Slice

At the fruit farms here, you are regularly asked whether you plan to
can/freeze/eat fresh whatever fruit it is you are buying. According to the
growers, it makes a big difference. It was explained to me that one
particular variety of apricot has a texture and flavor that is not
particularly appealing when eaten raw but it delivers the most apricot
flavor and holds up the best in a canning situation. Another apricot that is
delectable raw--juicy, flavorful--turns to mushy nothing when canned.

Regular eating tomatoes generally have too much liquid to use as described.
Plant plum tomatoes next year for this kind of use. They can still be used
in salads and salsas. Or peel and seed the tomatoes before trying to use
them for pizza sauce. One thing to remember is that the longer you ripen a
tomato, the more soft/juicy it becomes and this can become too much of a
good thing. The best time for canning/processing is when the tomatoes are
still quite firm.

Janet