Cookaholics Bulletin Board

I am making a soup that calls for 28 oz can of roasted toms. I don't have any. Should I drain a can & roast in the oven or just use regular canned toms?

Nothing substitutes for roasted tomatoes in my book. I'd actually roast two cans and then add to taste.

Amy

Thanks, Amy. I knew you would have an answer.
K

So Amy, does that mean you roast canned whole tomatoes whenever you're making a recipe that calls for canned tomatoes, or just when the recipe calls for roasted tomatoes? This timing might be providential since I've got 3 cans of Muir Glen tomatoes on the counter to make a triple batch of a delicious KAF tomato soup recipe.

Thanks!

Emilie

I recently made a tomato soup where you roasted drained canned tomatoes with garlic and... something that escapes me. It was very good.

Mary

Though I haven't tried it, I don't think roasting canned tomatoes will result in what you are looking for. I have seen sauces made with canned tomatoes, and roasting all the ingredients, but I think that was more to flavor the onions and garlic, and cook down the tomatoes. Since the skin is removed, the tomatoes will simply start simmering in their juices and cook down, and not really get that roasted flavor. As much as I hate to suggest it, try buying some plum tomatoes, or those tomatoes on the vine, and roast those.

Those are the things I make in the fall -grill tomatoes and tomatillos and FS them, in amounts recipes usually call for. Roast/broil/grill them, freeze them to near solid, so the juices won't suck out, then FS them.

An afterthought: maybe try to use a torch to caramelize the surfaces of the canned tomatoes somewhat, after drying them off some?

Or buy a can of the fire-roasted tomatoes? They always have lots of charred bits.