Swapped canned tomatoes for fresh in my chili and it was a mess

I always used canned crushed tomatoes in my chili, but last weekend I thought I'd try fresh ones from the farmers market near my place. Figured it would taste better since they were local and ripe. Big mistake honestly. The fresh tomatoes broke down way too fast and turned everything into a watery soup no matter how long I simmered it. I ended up throwing in a can of tomato paste to save it, which kind of defeated the whole point. My roommate said it still tasted fine but the texture was off and I agree. Has anyone else tried this swap and found a trick to get the fresh tomatoes to work better?

2 comments

2 Comments

terryw679d ago

Man I heard blanching and peeling them first is the real secret to not ending up with tomato soup.

reesel509d ago

Nah I've skipped blanching plenty of times and my tomatoes turned out fine lol.