This guide helps you safely discard spoiled canned tomatoes and prepare a fresh, flavorful tomato base using pantry staples. It’s ideal for replacing canned tomatoes in soups, stews, or sauces when spoilage is suspected.
SERVINGS & COOKING:
- Servings: Makes approx. 2 cups of tomato base
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
INGREDIENTS:
For the fresh tomato base:
- 4 medium ripe tomatoes (or 2 large), chopped
- 1 tablespoon tomato paste (optional, for depth)
- 2 tablespoons cooking oil or butter
- ½ teaspoon salt
- ¼ teaspoon sugar (balances acidity)
- ¼ teaspoon turmeric
- ½ teaspoon red chili powder (adjust to taste)
- ½ teaspoon cumin seeds
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ inch ginger, grated
- ¼ cup water (adjust for consistency)
INSTRUCTION:
- Inspect and discard spoiled canned tomatoes. If bubbling occurred immediately upon opening, do not taste or cook with them. Seal and discard safely.
- Prepare fresh tomatoes. Wash and chop tomatoes. If desired, blanch and peel for smoother texture.
- Heat oil in a pan. Add cumin seeds and let them sizzle for 10 seconds.
- Sauté aromatics. Add chopped onion, garlic, and ginger. Cook until golden brown.
- Add spices. Stir in turmeric, red chili powder, salt, and sugar.
- Cook tomatoes. Add chopped tomatoes and tomato paste. Stir well and cook uncovered for 10–12 minutes until soft and pulpy.
- Simmer. Add water and simmer for another 10 minutes until thickened.
- Mash or blend. Use a spoon to mash or blend for smoother consistency if desired.
- Use or store. Use immediately or cool and refrigerate for up to 3 days.