Your salad dressing is calling for an acidic ingredient, and we have the perfect suggestion: tomato juice. Squeeze some in ...

Tomatoes and their juice tend to be naturally acidic, with a pH of around four. That makes it a great addition to a ...

These easy steps will make your canned tomatoes tastier and help prevent dangerous foodborne illnesses.The produce available ...

It's the perfect evening, and you're simmering a homemade tomato sauce to impress that special someone. You go in for a taste test, and yikes — it's way too acidic! Whether you added too many ...

It found that HHP preserved ascorbic acid, amino acid derivatives, and alcohols, as well as lycopene. This helps tomato juice to retain its nutritional profile, taste and colour, says Liao.

Tomatoes marry well with all sorts of other flavours. High in glutamic acid, which creates the so-called fifth taste 'umami' (loosely translated as 'savoury'), they enhance meat and fish dishes.

Opinions expressed by Forbes Contributors are their own. Elizabeth Karmel cooks and writes about food drink and travel. The first time that I experienced La Bandera, I was sitting outside a ...

Drain the tomatoes through a sieve over a jug, pressing very lightly with the back of a spoon or ladle until about half the juice has been removed (see Recipe tips). Tip the tomatoes into a bowl ...

A touch of sugar or a few drops of lemon juice can be added at the end of the cooking process to get the flavor just right if your tomatoes lean on the acidic or sweet side. From Meredith Deeds.