Topic: Fresh vs Tinned Tomatoes

[stanglish]

Tried searching but could only find this issue mentioned in dribs and drabs within threads.

Until a few weeks ago I had always just used tinned chopped toms in my recipes, however last week I took the opportunity to knock up two identical curries (by chance using my own recipe which is very similar to Admin's - http://www.curry-recipes.co.uk/curry/index.php?topic=1894.msg16359#msg16359)

Anyway, the main difference is that I reduce the onions down more and don't liquidise them as I like a rougher textured curry.

I used tinned in one pan and diced fresh tomatoes in the other. I wish I could show you a picture, but the bottom line was that the tinned dish looked really artificial compared to the fresh one.

Myself and a small group of friends sampled both, and I think the split was around 60/40 in terms of the tinned dish. However, I strongly disagree with this, and I actually much preferred the dish using the fresh ingredient.

I guess it's just down to opinions, so that's why I'm posting on here. Do you swear by either? Do you avoid dishes with either tinned or fresh toms? What works best - very ripe, or harder fruits?

I suppose half my problem is that I like to make healthy curries, which goes against the grain of what BIR ones tend to be. I won't use ghee or start throwing in a mug of vegetable oil so frying up things like toms tends to be difficult. I know many of you decry this but I'm not searching for the perfect curry - more the perfect curry that's far healthier than my local!

[joshallen2k]

Interesting observations Stanglish.

Are you talking about using tinned toms in the base or in the finished curry?

Personally I've never used tinned in an actual curry, but have plenty of times in my bases. I guess I've never done a side-by-side of a curry using a base with fresh toms, and an identical one using tinned.

On the other hand, I've read plenty of times that in Italian cooking (marinaras, pizza sauces, etc) tinned tomatoes are favoured over fresh for a variety of uses.

[stanglish]

Using them in my base because I was throwing it together in one go, and I didn't want a curry that was too saucy.

It stuck me as odd as well and I had honestly not expected to get the results I got. The colour, texture & taste were all superior - and on tasting the tinned version the dish felt artificial & gloopy.

I mean, I really don't eat fresh toms in anything other than a cooked form, so I was initially concerned about how they would reduce down & fry away but even with relatively little olive oil they broke up well.

[PaulP]

The first Taz base I made with 200 grams of tinned plum tomatoes. The second one I used 200 grams of fresh tomatoes. To be honest with this amount of tomato in a 3 litre base I couldn't say I could taste a difference.

As far as I know tinned tomatoes are still pretty healthy to eat.

[stanglish]

Oh yeah Paul - not saying they're not.

It's just that I never use much oil in my curries, and I was concerned that fresh toms, which tend to include less water wouldn't work in a drier frying pan.

Imagine the same with the onions - it just doesn't work if you try and take away too much of the oil.

I like moves heavy on the tomatoes like a Rogan Josh so it makes a big difference here I think.

[Domi]

Depending on which curry I'm making I sometimes use both fresh and tinned tomatoes together (the fresh ones being added very near to the end so that they're cooked through but not mushy and disappear into the sauce...and I always caremelise my onions before adding the spices as it gives a much better depth of flavour in the final dish. I also try to keep the oil levels down too, except in madras and vindaloo where I think more oil helps. I have reclaimed excess oil and used it to deep-fry pakoras and bhajis which gives an added dimension to the taste of both. Anyone else do this?

[PaulP]

If the dish requires tomatoes like a bhuna type curry I always use fresh ones - I only use tinned in the base usually.

[jimmy2x]

i allways put tinned in the base, and use passata for my curries except where the curry requires fresh such as bhuna,rogan josh, jalfrezi. In these curries you want the tomato to be part of the texture and eat as a whole, overwise the tomatoes are just a spice carrier. I dont want to see a quarter or half tomato floating in my madras.

have you tried passata stanglish?

i must admit id never even heard of passata till i joined here, use it all the time now, its great for bulking out and giving a curry a nice colour and taste.

[stanglish]

I use passata all the time for pizza toppings and the like. Now you mention it I suppose t would be a perfect halfway house between fresh and tinned.

Jimmy - I did a quick curry tonight and you would be amazed how quickly fresh toms reduce down if they're chopped small enough.

Cheers for the thoughts guys! 

[Mikka1]

Toms are tough. If you chose the wrong ones they could have the lighter flesh in them which is sour. I've never had a problem with Italian toms but they do have added herbs (Tins) in some cases. Not that this matters. It's about the RED stuff in your tomatoes.

In short I'd use known products that you know are good.

Heck bite one and find out.  ;D