Tiny tomatoes = instant sauce packets
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Date: 2024-10-26
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Comments and reviews: 20
charliedoyle7824
Adam is probably somewhat wrong about why cherry tomatoes taste better than larger varieties. It is likely due to more-complicated genetic reasons that we don't fully understand yet.
It's rare for even heirloom large tomatoes to taste as good as the good cherry tomatoes. I don't think any heirloom has matched Sungold cherry toms for flavor. It's the same with strawberries. Apparently taste genetics are interwoven on chromosomes next to size and other genes for phenotypes like durability, skin thickness, etc. It's proven hard to untangle the genetics and get the best of both worlds using traditional breeding.
Genetic engineering will eventually change this. We'll have big beautiful slicer tomatoes with good durability and taste that matches Sungold, once the genetic engineers figure it all out.
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Adam is probably somewhat wrong about why cherry tomatoes taste better than larger varieties. It is likely due to more-complicated genetic reasons that we don't fully understand yet.
It's rare for even heirloom large tomatoes to taste as good as the good cherry tomatoes. I don't think any heirloom has matched Sungold cherry toms for flavor. It's the same with strawberries. Apparently taste genetics are interwoven on chromosomes next to size and other genes for phenotypes like durability, skin thickness, etc. It's proven hard to untangle the genetics and get the best of both worlds using traditional breeding.
Genetic engineering will eventually change this. We'll have big beautiful slicer tomatoes with good durability and taste that matches Sungold, once the genetic engineers figure it all out.
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endymion2300
to cut numerous cherry tomatoes at once: take a plastic lids (like maybe the six-ish inch diameter round ones) and turn it upside-down so the lip is facing up. drop a layer of the tomatoes onto the lid, then set a second plastic lid on top right-side up on top of the tomatoes. you should have a lid>tomato>lid sandwich.
then lightly push down on top of the sandwich, and saw your knife between the lids. the lids will act like a guide, helping you to cut the whole-ass handful of tomatoes in half in a matter of seconds.
[only dumb part is you can't cut the tomatoes in any orientation. some will be cut across the long side, some the short. they all will be cut in half tho, so let the randomness reign supreme and protect that pinky. ]
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to cut numerous cherry tomatoes at once: take a plastic lids (like maybe the six-ish inch diameter round ones) and turn it upside-down so the lip is facing up. drop a layer of the tomatoes onto the lid, then set a second plastic lid on top right-side up on top of the tomatoes. you should have a lid>tomato>lid sandwich.
then lightly push down on top of the sandwich, and saw your knife between the lids. the lids will act like a guide, helping you to cut the whole-ass handful of tomatoes in half in a matter of seconds.
[only dumb part is you can't cut the tomatoes in any orientation. some will be cut across the long side, some the short. they all will be cut in half tho, so let the randomness reign supreme and protect that pinky. ]
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skyem5250
Notice how Adam is now pouring his olive oil from an unmarked container instead of the California Olive Ranch bottle he used to use. This means one of two things: either he wants more sponsorships from olive oil companies (did anyone actually pay Brightland $37S&H for 375ml of olive oil) or he is now getting his olive oil from a guy who knows a guy who has a farm in Calabria who sells it under the table dirt cheap to avoid paying taxes and despite being cheap and coming in reused Pellegrino bottles, it's the best olive oil ever.
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Notice how Adam is now pouring his olive oil from an unmarked container instead of the California Olive Ranch bottle he used to use. This means one of two things: either he wants more sponsorships from olive oil companies (did anyone actually pay Brightland $37S&H for 375ml of olive oil) or he is now getting his olive oil from a guy who knows a guy who has a farm in Calabria who sells it under the table dirt cheap to avoid paying taxes and despite being cheap and coming in reused Pellegrino bottles, it's the best olive oil ever.
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KarachoBolzen
For one of my tomato sauces, I actually like to cook the cherry tomatoes down all the way! With some olive oil, red wine, stock (beef or veg, either one works, parmesan and herbs, that makes for a very cozy, hearty sauce for winter.
The skins that come off the tomatoes kind of end up curling up into little sticks, and my family has started appreciating that as a feature of the sauce! They make for a cute garnish, and add some heterogeneity if you know to expect them, cause they're not in every bite of it
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For one of my tomato sauces, I actually like to cook the cherry tomatoes down all the way! With some olive oil, red wine, stock (beef or veg, either one works, parmesan and herbs, that makes for a very cozy, hearty sauce for winter.
The skins that come off the tomatoes kind of end up curling up into little sticks, and my family has started appreciating that as a feature of the sauce! They make for a cute garnish, and add some heterogeneity if you know to expect them, cause they're not in every bite of it
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wezul
You know the lids that come on fast-food soup containers The frosted-plastic ones that are like, 4 inches across Place one right side up, so the edge curls upward. Place a bunch of grape or cherry tomatoes in the lid so they fill available space. Place another lid on top, upside down, so the edge curls downward and helps hold the tomatoes. Place your hand on top of the top lid, and then slide your knife between the two lids. Cuts multiple tomatoes at once and keeps your hands safe. :)
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You know the lids that come on fast-food soup containers The frosted-plastic ones that are like, 4 inches across Place one right side up, so the edge curls upward. Place a bunch of grape or cherry tomatoes in the lid so they fill available space. Place another lid on top, upside down, so the edge curls downward and helps hold the tomatoes. Place your hand on top of the top lid, and then slide your knife between the two lids. Cuts multiple tomatoes at once and keeps your hands safe. :)
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timothyhoff97
I have yet to try your orangetomato combo, but I have been very intrigued ever since you first mentioned it. I can't imagine liking it, but I have a fair amount of trust in your palate (have made a few of your previous recipes successfully, so it's on my docket!
Nice vid - love using cherry tomatoes for sauce in the summer. Pasta in a slow-cooked red sauce feels too heavy to me for a summer meal most of the time, but this is a great way to keep it light and fresh.
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I have yet to try your orangetomato combo, but I have been very intrigued ever since you first mentioned it. I can't imagine liking it, but I have a fair amount of trust in your palate (have made a few of your previous recipes successfully, so it's on my docket!
Nice vid - love using cherry tomatoes for sauce in the summer. Pasta in a slow-cooked red sauce feels too heavy to me for a summer meal most of the time, but this is a great way to keep it light and fresh.
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aragusea
I grew cherry and beefsteak tomatoes this year. The beefsteaks were stunted and oddly flavorted/textured. The cherries put off daily abundance that I used in plenty of scrambled eggs, pasta, raw with sandwich. Cutting in half was definitely the best way to do it, I was afraid of having one pop in my face. Or the hot pain biting into a whole fruit that still has searing hot juice.
Wil definitely do again next year, they did surprisingly well in bitter Arkansas ultisoil.
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I grew cherry and beefsteak tomatoes this year. The beefsteaks were stunted and oddly flavorted/textured. The cherries put off daily abundance that I used in plenty of scrambled eggs, pasta, raw with sandwich. Cutting in half was definitely the best way to do it, I was afraid of having one pop in my face. Or the hot pain biting into a whole fruit that still has searing hot juice.
Wil definitely do again next year, they did surprisingly well in bitter Arkansas ultisoil.
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vikingmetalhead024
I'm not entirely sure when I made the switch but I did notice how my sauces and curries were much more flavorful with cherry tomatoes. Roma, campari, beefsteak tomatoes all seem too meaty with no tartness, sweetness at all.
I've settled on an 80/20 ratio of a bunch of cherry tomatoes with one or two larger tomatoes for volume whenever I'm cooking a tomato-based sauce or curry and the difference has been night and day.
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I'm not entirely sure when I made the switch but I did notice how my sauces and curries were much more flavorful with cherry tomatoes. Roma, campari, beefsteak tomatoes all seem too meaty with no tartness, sweetness at all.
I've settled on an 80/20 ratio of a bunch of cherry tomatoes with one or two larger tomatoes for volume whenever I'm cooking a tomato-based sauce or curry and the difference has been night and day.
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DecayingReverie
One of my favorite lazy dinners is similar to one of yours. I basically just take a packet of small tomatoes, a red onion, and too many garlic cloves and cook them in a pan while I boil a box of pasta. Once the pasta is done and the tomatoes burst in the pan, I combine them and forget to add in the pack of spinach I bought until I'm halfway through eating it. Parmesan is good as a topping, although lemon goes well too.
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One of my favorite lazy dinners is similar to one of yours. I basically just take a packet of small tomatoes, a red onion, and too many garlic cloves and cook them in a pan while I boil a box of pasta. Once the pasta is done and the tomatoes burst in the pan, I combine them and forget to add in the pack of spinach I bought until I'm halfway through eating it. Parmesan is good as a topping, although lemon goes well too.
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einfachnurleo7099
I used to work in a restaurant and we'd use a small serrated knife to cut boxes of cherry tomatoes every day. As long as they are fresh and firm you wouldn't even need a cutting board. You'd just take an empty bowl and the tomatoes in the strainer, grab one or two tomatoes between your thumb and pointer and just cut them through. Unbelievable how easy and quick that was.
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I used to work in a restaurant and we'd use a small serrated knife to cut boxes of cherry tomatoes every day. As long as they are fresh and firm you wouldn't even need a cutting board. You'd just take an empty bowl and the tomatoes in the strainer, grab one or two tomatoes between your thumb and pointer and just cut them through. Unbelievable how easy and quick that was.
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catylynch7909
LOL. I bought at food mill, several years ago. I don't recall why. I ran across it, a couple of weeks ago, and I STILL can't recall why. It remains unused, and what's irritating is that I made the mistake of taking the various parts out of the box. I'll never be able to put them back, with any spatial accuracy. so, the Salvation Army will have to accept it in bunches.
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LOL. I bought at food mill, several years ago. I don't recall why. I ran across it, a couple of weeks ago, and I STILL can't recall why. It remains unused, and what's irritating is that I made the mistake of taking the various parts out of the box. I'll never be able to put them back, with any spatial accuracy. so, the Salvation Army will have to accept it in bunches.
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thomasleathrum7156
OK, I'm feeling somewhat targeted here. I have used my food mill (I grew up calling it a Foley mill, from a genericized brand name) twice just in the past week -- once for cooked pumpkin in anticipation of holiday pies, and once for applesauce. I wouldn't use anything else for either of those purposes, food processors just don't work right for them.
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OK, I'm feeling somewhat targeted here. I have used my food mill (I grew up calling it a Foley mill, from a genericized brand name) twice just in the past week -- once for cooked pumpkin in anticipation of holiday pies, and once for applesauce. I wouldn't use anything else for either of those purposes, food processors just don't work right for them.
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M2Texas
Sponsored. I'm immediately suspicious. Yeah, I know. I'm the freak here. There's no way at all this could be influenced by sponsorship. I get it. I'm evil for having a suspicious mind. Ok then. edit: and before you flame me, if sponsorship didnt influence this, why not mention the brands of artichoke and balsamic vinegar used I rest my case.
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Sponsored. I'm immediately suspicious. Yeah, I know. I'm the freak here. There's no way at all this could be influenced by sponsorship. I get it. I'm evil for having a suspicious mind. Ok then. edit: and before you flame me, if sponsorship didnt influence this, why not mention the brands of artichoke and balsamic vinegar used I rest my case.
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TheJakeSweede
Small tomatoes do taste better, but I don't really like them as cooked ingredients. I think what you showed here is ideal if you do want to cook them, but otherwise I think I would recommend more regular size tomatoes. There is just a lot of skin on the small tomatoes, and that can in some circumstances be quite unpleasant to eat
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Small tomatoes do taste better, but I don't really like them as cooked ingredients. I think what you showed here is ideal if you do want to cook them, but otherwise I think I would recommend more regular size tomatoes. There is just a lot of skin on the small tomatoes, and that can in some circumstances be quite unpleasant to eat
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munkle1732
I like to use sun dried tomatoes to make my sauce. I'll take half a jar and put them in a food processor with enough stock and white wine to help it all blend smooth and then I'll just use that as a sauce base. The sun dried tomatoes make it taste like it's been simmering all day when in reality it only takes like 30 minutes
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I like to use sun dried tomatoes to make my sauce. I'll take half a jar and put them in a food processor with enough stock and white wine to help it all blend smooth and then I'll just use that as a sauce base. The sun dried tomatoes make it taste like it's been simmering all day when in reality it only takes like 30 minutes
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mini-_
Seeing Adam cuts the cherry tomatoes like this makes me wonder if he knows about the trick of placing them between two deli lids and cutting a bunch like that in one go! Or perhaps he just doesn't use this trick, because of his goal to appeal to homechefs, who either don't have these lids, or who want to avoid more dishes.
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Seeing Adam cuts the cherry tomatoes like this makes me wonder if he knows about the trick of placing them between two deli lids and cutting a bunch like that in one go! Or perhaps he just doesn't use this trick, because of his goal to appeal to homechefs, who either don't have these lids, or who want to avoid more dishes.
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CyborgBirdie
Never thought I'd be jealous of the quality of American ingredients, but most of the year you can't get good enough quality tomatoes of any kind in the UK to do recipes like this.
I feel like I spend half the year desperately looking for anything that remotely tastes like a real tomato. It's cans all the way
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Never thought I'd be jealous of the quality of American ingredients, but most of the year you can't get good enough quality tomatoes of any kind in the UK to do recipes like this.
I feel like I spend half the year desperately looking for anything that remotely tastes like a real tomato. It's cans all the way
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semanticks
Cherub as a sponsor is honestly amazing. I grow cherry tomatoes and Cherub taste almost as good no matter what time of year. One of a small list of companies I would recommend based on quality alone. It's nice to hear they treat their employees right. Thanks for being you Adam, you are a cool cat: )
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Cherub as a sponsor is honestly amazing. I grow cherry tomatoes and Cherub taste almost as good no matter what time of year. One of a small list of companies I would recommend based on quality alone. It's nice to hear they treat their employees right. Thanks for being you Adam, you are a cool cat: )
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ahenchman8656
A trick for cutting a lot of small round-ish things in half: sandwich them between two lids, like the ones typical with Chinese takeout then run the blade horizontally between the lids. At the cost of dirtying two things that can be thrown in the dishwasher, you reduce prep time by a factor of 10
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A trick for cutting a lot of small round-ish things in half: sandwich them between two lids, like the ones typical with Chinese takeout then run the blade horizontally between the lids. At the cost of dirtying two things that can be thrown in the dishwasher, you reduce prep time by a factor of 10
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wookyoftheyear
A trick for cutting lots of cherry tomatoes at once is putting them between two plastic deli container lids (the ones used for quart/pint containers for takeout. The little rims on the lids hold the tomatoes in place, while creating a small gap between the two lids to slice horizontally through.
reply
A trick for cutting lots of cherry tomatoes at once is putting them between two plastic deli container lids (the ones used for quart/pint containers for takeout. The little rims on the lids hold the tomatoes in place, while creating a small gap between the two lids to slice horizontally through.
reply
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