Tinned Tomatoes

Have I missed something- not being a great cook?

Me neither, Charleygirl.

I read last week that you should add a pinch of sugar to tinned tomatoes. I’ve managed this far in life without, though.

I’ve also discovered during lockdown that two of my neighbours never use tinned tomatoes!

My son, who is a very good cook never uses tinned tomatoes, always fresh ones. I use tinned.

I cannot imagine these neighbours using fresh, not with four kids to cook for. Maybe they simply don’t like tomatoes.

My late MIL always put sugar onto fresh tomatoes if she was doing them for breakfast, revoltingly sweet.

I always put a bit of salt and olive oil on tomatoes in a salad to bring out the juices; one of the few times that I add salt to anything.

My MiL was head cook in a school kitchen. She always added a pinch of sugar to tinned tomatoes. I never have.
As for adding honey sorry Alexa but ?

Honey on tomatoes! Bleurgh!

Not sure what the point of this thread is unless it was posted as a new thread by mistake. Anyway, I ckecked mu food cupboard and see that a well know brand named for a town in Italy, contains only tomatoes and citric acid, while my supermarket own brand contains sugar and salt - why?

Presumably they are used for cooking along with other ingredients and the cook would taste the sauce and adjust according to taste. I know that many people add a little sugar to a spaghetti sauce because they have added herbs - basil, oregano and thyme, one of which ( can’t remember which one) causes wind which the sugar counteracts.

But I would have thought the onions would have a much bigger effect than any herb.

I love tinned tomatoes and prefer them to fresh ones. I've noticed lately, though, that the skins sometimes come off them during cooking, which I have to faff about and pick out

I always put a teaspoon of sugar in anything made with tinned tomatoes. I learnt this from an Italian colleague years ago.

I always use Napolina tinned tomatoes and also always add sugar.

Yes a sugar adder here also.

Love fresh fried toms in bit of butter and bit of brown sugar, caramalises them..mmm

Very few Italian recipes would work with the fresh varieties we have in the UK.
Good quality tinned toms are a joy, they do however need a little sweetness.
Sweated onions will add sweetness as will some balsamic syrup, only add sugar as a last resort and brown sugar will always work best.
Regarding fresh tomatoes NEVER refrigerate them, it kills the flavour permanently.
Keep them on the kitchen counter they will last just as long.

I a,ways use sugar with tinned or fresh tomatoes

I had a substitute for Napolina tinned tomatoes last week so I hope they're OK. Cirio? I'm sure they'll be fine.

Yes, I add a tiny bit of sugar to them when cooking eg a bolognaise sauce.
It counteracts the acidity.
That is far less than is in those jars of readymade sauce which are loaded with sugar.

I've never heard of adding sugar to tinned tomatoes. Will give it a try though next time I use some. I've heard they're better for you than fresh ones actually. Can't remember why atm.

Something to do with the cooking process. I've heard that too.

Cooking them releases lycopene.

I add a pinch of sugar to tinned toms when a recipe says so, I don't think of adding it otherwise lol...

I have always added a little sugar when cooking with tinned tomatoes. It changes the taste dramatically giving the dish a depth of flavour you get in real Italian cooking. Salt is also essential with tomatoes.

Yes, just a pinch of sugar brings the flavour out. They are fruit, after all.

Roasting tomatoes also brings out the flavour.