post favorite tomato based dishes, i dont care if they're recognised cuisine or just some shit (you) throw together

From my bachelor days: certain instant noodles taste a million times better if you replace some of the water, about 2/3 of a cup, with tomato juice. There's this Chinese brand JML, yeah? The stewed beef, spicy beef and hot and numbing beef all taste fantastic with tomato juice.

>>21432120 (OP)
I tried to make pizza sauce by cutting matos in half, removing the seeds, steaming them, peeling them and sauteing them with garlic and olive but it ended up bland and kind of sucked

>>21432130
you didnt just give up there, did you? on the fly pizza sauce is usually made with tomato paste, you probably just didnt cook enough water out. even unseasoned tomatoes taste rich and savory if you reduce them enough

>>21432134
i wanted to add tomato paste but the recipe stated to just cook the tomatoes as little as possible in order not to reduce the liquid and to not add anything beyong garlic and salt

>>21432120 (OP)
Spaghetti

>>21432141
what a shite recipe for a pizza sauce, that's just gonna sog out your dough when you bake it. sucks when you follow a recipe against your better judgment because hey, someone published this shit, maybe they know something i dont? and its shit

>>21432150
next time im throwing a good dollop of tomato paste straight into the sizzling oil until the smell is so pungent it attracts the neighborhood cats

>>21432158
>next time im throwing a good dollop of tomato paste straight into the sizzling oil until the smell is so pungent it attracts the neighborhood cats
there are chefs who tell you to sizzle that tomato paste when adding it to recipes, and I agree it makes it better and richer. Indian cooks warm their spices in oil too.

I make my version of Cuban style picadillo with the metal squeeze tube tomato paste from Italy that I keep in my fridge. At times I make the recipe without it or a simple chopped tomato, and it's just not the same, but I only need a couple of tablespoons of paste, so tube it is. I push aside the browned meat in the pan, and warm that tomato paste well to reduce it and sizzle it a bit. Then the deglazing step with sherry or rioja, the saffron, bay leaf, sliced olives, capers, raisins and chopped dates. Simmer a bit. My version will be served with sweet plantains, and valencia short grain rice which is lovely and sticky like risotto.

>>21432141
That's retarded advice because the opposite is true. Also peeling, deseeding etc are pointless busy work. Just blanch, shock and blitz smooth in the blender. If you want to peel it first for textural reasons, that's fine, but not necessary. Heat olive oil with smashed-flat-but-otherwise-whole cloves of peeled garlic. When fragrant, add the blitzed tomato. Cook over high heat, stirring often (if not constantly), until reduced and thick. Salt to taste and add fresh sweet basil or sweet parsley.
If you want to go margherita style, even cooking the tomato at all is unnecessary. Just get decent plum tomatoes, blanch, shock and peel them then crush by hand and sieve of excess juice. Place these crushed, sieved tomato bits onto your dough, add mozzarella, salt and olive oil and bake it. Add basil when it's done.

I did braised chicken thighs earlier this week with beer and tomato juice, but ended up using too much beer so there wasn’t much room for tomato juice, but still turned out pretty well with pico de gillo on top.