What are passed tomatoes?

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What are passed tomatoes?: passed

When people with cooking skills are asked what happened to tomatoes, they are wondering if they are coming from another planet, because the tomatoes they pass through are basic ingredients in cooking. But people without a comprehensive knowledge of cooking must first become acquainted with these basic ingredients, so the tomatoes they pass through are comprehensively presented below:

Passed tomatoes are healthy

Yes, you have to stop it, the healthy ingredients are actually the most important thing about food and may therefore be named first - especially if a healthy food is as delicious as the tomato. 100 grams of passed tomatoes contain:
  • only 38 kcal, that's a very low calorie content
  • 0.2 g fat
  • 28 mg sodium
  • 439 mg of potassium
  • 9 g of carbohydrates
  • 1.9 g fiber
  • 4.8 g of sugar
  • 1.7 g protein
  • in relevant amounts of vitamin A, vitamin B6, vitamin C.
  • the minerals calcium, iron and magnesium
Above all, tomatoes have a very special substance to offer: lycopene, a tetraterpene belonging to the carotenoids, which gives the tomatoes their typical red color. Lycopene is an antioxidant and is considered a radical scavenger because it eliminates certain reactive, harmful molecules in the human body. With lycopene, the self-cholesterol-free tomatoes also ensure that (the bad) cholesterol can not settle in the blood vessels.
Tip: Passed tomatoes are among the few foods that can be bought finished with a clear conscience because the content of healthy ingredients is equally positive. There may be a loss of vitamins; but vitamin A needs are often covered much faster by a liver sausage or a few dried apricots, and in vitamin C brings a sea buckthorn cuts significantly more. The otherwise contained in wheat germs, salmon, walnut, vegetables B6 (which is therefore not available for every man to a sufficient extent) is hardly reduced, the mineral content and lycopene increase even more by dehydration. We take lycopene in noteworthy quantities only in tomatoes to us (it occurs almost only in tomatoes). Fresh tomatoes contain 3 to 6 mg per 100 g of fruit, canned tomatoes about 10 mg (as they are usually harvested when ripe), concentrated tomato concentrate about 62 mg lycopene.

Passed tomatoes are a great kitchen helper


For the Greek casserole Moussaka, besides passing tomatoes, you also need only a few layers of ground beef, seasoned with onions and garlic and seasoned with cumin, savory, cinnamon and allspice, and a layer of béchamel sauce sprinkled with cheese. Greek Stifado consists of beef or rabbit meat cubes, sautéed with plenty of onions, other vegetables, bay leaves, cinnamon, allspice, cumin, cloves, and chopped tomatoes, and quenched with Mavrodaphne red sweet wine.
The Hungarians do not care for their letcho, which needs nothing but spicy tomatoes, bacon, yellow chopped peppers and onions. Bulgarians call the almost identical "stewed tomatoes with content" Ljutenica, the Macedonian Pindjur (eggplant, tomatoes, onions, garlic), the Romanians Zacuscă and the Russians Ogonek (tomatoes, onions, salt, red pepper, garlic, chilli). North Africans and Israelis serve poached eggs in tomato sauce, chilli and onions called shakshuka, Turks know this sauce under the name of Menemen and pass it with yoghurt to aubergines, zucchini and potatoes, Spaniards call them pisto and serve them with fried eggs.
In Algeria, the almost identical Chakhchoukha is served with semolina, lamb, eggplant and zucchini, and the English love tomato-chilli relish on a typical English sandwich, for example. with turkey and bacon. Portuguese and Latin Americans eat the tomato sauce as Sofrito, which is seasoned with olive oil, onions, garlic and ev. Various root vegetables, Basques sauté passed tomatoes with sweet peppers, Bayonne ham, onions and garlic in olive oil, pour over whipped eggs and call this Art omelette piperade.

This is how passed tomatoes become the favorite dish of your children

The passed tomatoes have gone all around the world, especially as a spiced sauce - there seem to be few people who do not like the taste of spicy tomato sauce. So there is also a spicy tomato sauce that has conquered the whole world under its own name: ketchup; unfortunately not with unchanged recipe.
Tomato ketchup was originally nothing else than one of the sauces just described on the basis of cooked-in passed tomatoes. The early formulas of today's market leader Heinz (now part of the Kraft Heinz Company, was just one of many manufacturers in the United States in the beginning) have been handed down.A recipe from 1883 flavored the tomatoes with vinegar, cloves, cayenne pepper, nutmeg, cinnamon and allspice, a second used ginger, mustard seeds, celery, horseradish and brown sugar.
What means well seasoned, fluctuates with the zeitgeist; and the zeitgeist of an industrial production of food has imposed on the world-favorite tomato sauce above all a "spice": sugar. The contents of today's Ketchup bottles therefore look a bit different: tomatoes, vinegar, sugar, salt, spice extract, herbal extract, spices. Counted by the amount of ingredients, sugar content (around 25 g) and salt content (around 5 g) are known. So 30% "block" in the middle, then more than 25% of vinegar and more tomatoes must be included as spirit vinegar. Tomatoes are added as dry matter, depending on the manufacturer 120 - 150 g of tomatoes in the form of at least 6% dry tomato mass (mandatory) + water.

tomato species

Actually, not a bad recipe, except for the huge amount of sugar and vinegar, which can reduce the quality of life of ketchup fans: An El Ketchup has 20 g and not 10 g, because no one takes a deleted El Ketchup; The ketchup lake on / next to chips or Schnitzel reaches 3 El and contains 60% of the WHO according to WHO harmless daily sugar amount of about 25 g. For sugar in coffee, tea, jam, cake, ice cream, chocolate and there is not much left over, the average sugar consumption of the Germans was therefore in 2013 (last review study) at 32.7 kg per person (~ 90 g daily from baby to old man, last digits before start of industrial food production are from 1874 and report 6.2 kg of sugar per person a year, 17 g daily).
This is self-injurious eating behavior, because too much sugar, the body's insulin production is disturbed, which means that one of his body even "reprogrammed" on diabetes, obesity and Co. It is also a nuisance eating behavior, because it the taste receptors to sweet, sweet, sweet accustomed, but even sweet sweets taste only sweet and not satisfying. The cheap, produced from ethyl alcohol of agricultural origin Branntweinessig is safe only in organic vinegar free of genetically modified plants or bacteria, anyway not healthy for every man and also no substitute for the valuable ingredients of the tomato; in the remaining few percent spice extract, herbal extract, spices is not clear what all there may be, from the thickener to the criticized food additive.
You can make your own ketchup from passed tomatoes without much effort: 1 kg of passed tomatoes with 0.2 kg crushed red pepper, 0.1 - 0.2 kg minced onions, simmer for about 40 min with the pot lid tilted diagonally, after 20 min 0, 1 l red wine vinegar, "family-own seasoning mix" of salt, pepper, garlic, nutmeg, mustard, bay leaf, chilli, cloves, cinnamon (all or some spices) and to taste (brown) sugar or honey. 100 g of sugar would be 10%, for people with a fairly normal sense of sweetness enough of the tomato's own sugar "thick". If the mass is thick enough, puree with the blender and fill in screw jars, lasts about 3 months.

Video Board: Migrant Tomato Workers Are Dying Under Mafia-Like Control (HBO).

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