How Do You Cook Tomatoes In Enamel Cookware?
The tomato, once believed to be poisonous, is a staple in salads, soups and sauces. The highly acidic content of tomatoes calls for extra care in preparing tomato-based dishes. The acid reacts with aluminum cookware and utensils, resulting in a bitter taste. Enamel cookware is recommended for best results. Blanch tomatoes for quick and easy peeling. Begin by cutting out the stem at the top and making crisscross cuts in the skin at the bottom of the fruit—do not cut deep into the tomato. Place the tomato in a pot of boiling water for 1 minute, then remove and plunge in cold water. The tomato easily slides out of its skin. Slice tomatoes on a wooden or glass cutting board using a serrated knife, to prevent squashing and bruising of the tomato. Remove the seeds, if preferred. Place sliced tomatoes in enamel cookware and add grated carrots to counteract bitterness. Sugar may be added instead, but the natural sugars in the carrot also eliminate bitterness and acidic taste. Simmer the toma
