Can anyone tell ---- Why are ripe tomatoes used for making TOMATO SAUCE ?

Question

Is there some important element in the Ripe Tomatoes which may be used to make sauce ? If there is , then plz try to name this.

Answer 1

I think it's about taste. Ripened tomatoes, particularly those ripened on the vine, have converted more of their starch into sugars and have produced more of the other flavouring compounds so they taste better. The softer flesh may also be better suited for sauce making.

Answer 2

Right on.  If you want to eat green tomatoes, the best way is to fry them (as in "Fried Green Tomatoes"), or make them into green-tomato pickles, which many people would call green-tomato chutney.  Ripe tomatoes, however, are rich in lycopenes, which are good for you.

For tomato sauce it is best to use tomatoes that are very "meaty."  I.e., not real watery.  Romas and their variations are best for sauce.

Try out this recipe for "spiced tomatoes."  Use fresh Romas, remove skins by blanching, then putting in cold water, and then the skins slip right off.  Got the recipe from my 89-year-old Aunt in Georgia.

    * 8 c chopped tomatoes (2 qts)

    * 3 c sugar

    * 1-3/4 c apple cider vinegar

    * 1-1/2 tsp cinnamon

    * 3/4 tsp ground cloves

    * 3/4 tsp allspice

Mix sugar, vinegar, and spices with tomatoes. Heat on medium and cook until consistency of marmalade. Requires frequent stirring to prevent sticking, especially near the end. Takes about 2 hrs. Seal in jam jars, refrigerate, and enjoy with field peas, eggs, cheese, or anything your heart desires.

Answer 3

because it tastes good more than unriped tomatoe