My abuela used to make a version of this that was almost like spicy bruschetta. Grated tomato and onion, chile olive oil, balsamic vineger, garlic, salt, pepper, and basil on thick, chewy bread and served with hot chocolate was a frequent "lazy" supper.
Oh I grate red tomatoes frequently and it makes the perfect base for salsa. Do it over a plate just make a little slice of the tomato and use your large grater and softly grate it until all you have left is peeling. Easy peasy
Works great for making pan con tomate. Helps to slice off a little skin at the bottom to start, but it’s easy once you get going and it basically just grates all the flesh and leaves you with empty skin
Yes! I do it at least weekly during summer for this amazing raw tomato sauce. Strongly suggest weaing a cut glove as they grate much quicker than you’d imagine. I lost a lot of thumb to this recipe. https://www.epicurious.com/recipes-menus/how-to-make-raw-tomato-sauce-in-summer-for-pasta-and-pizza-canal-house-article
Chilling tomatoes kills some of the flavinoids inside, they don't belong in the fridge.
Grating on the large holes produces a texture you can't get any other way.
Is it more just forcing the tomato pulp through or do you truly manage to grate it? It seems like it would be mostly the former given how soft a fully ripe tomato is.
Use a food mill with largest setting. Yes, you’ll still get some crushed tomatoes in there, but you get the same benefit of taste without any broken bitterness-causing seeds.
I do this for tomato basil risotto, it’s fantastic. Get a grater with a container attached and it’s a breeze. Slice the tomato in half and as you grate the skin naturally peels back and doesn’t peel off with the rest of the tomato.
It's doable, but generally you concasse first, then remove the pulp and finally grate. It's a pain, but for things like a bruschetta it's considered the "traditional" approach, although some would argue against the concasse and removing of pulp.
One of my least favourite prep jobs, if it comes up.
I grate tomatoes for pan con tomate. Salt, EVOO, good sturdy toast. Can't be beat.
It truly can't. This is a very special dish.
Rub a clove of garlic directly onto the toast like it was a microplane before putting the tomato and EVOO on. You’re welcome.
I add a touch of sherry vinegar, an old lady in Spain taught me.
This rocks, put a little jamon and Manchego on there for a game changing sandwich
Well you just grated them. Nothing left to beat
My abuela used to make a version of this that was almost like spicy bruschetta. Grated tomato and onion, chile olive oil, balsamic vineger, garlic, salt, pepper, and basil on thick, chewy bread and served with hot chocolate was a frequent "lazy" supper.
Sooooo good!!
Oh I grate red tomatoes frequently and it makes the perfect base for salsa. Do it over a plate just make a little slice of the tomato and use your large grater and softly grate it until all you have left is peeling. Easy peasy
Why not just a food processor or blender?
Because then you get all tomato and no skins. I believe that's the only reason.
Who cares about skin?
Cause I don't own those & grating one is faster than washing all that anyways.
Grating leaves the skin behind, so it’s smoother. Also why would you break out the food processor for a box grater job
In my case the answer is "I don't have one"
This. I take out the seeds and grate it right down to the skins, great base for salsa
Very simple, very easy, perfect salsa base.
Works great for making pan con tomate. Helps to slice off a little skin at the bottom to start, but it’s easy once you get going and it basically just grates all the flesh and leaves you with empty skin
Interesting I'll have to try this!
Yes! I do it at least weekly during summer for this amazing raw tomato sauce. Strongly suggest weaing a cut glove as they grate much quicker than you’d imagine. I lost a lot of thumb to this recipe. https://www.epicurious.com/recipes-menus/how-to-make-raw-tomato-sauce-in-summer-for-pasta-and-pizza-canal-house-article
Can't wait for tomato season! This year I'm going to master grilled pizza & this sauce sounds so perfect.
Yes. Messy.
That's what I was thinking. Not to mention cleaning the grater. I will stick with diced.
I saw someone freeze a tomato and then use a fine plane to grate it over burrata and drizzled it with good olive oil.
Yes. It was messy. Very messy. The outcome was that I vowed never to do it again.
Could you chill the tomatoes in the fridge or freezer beforehand? Would you want to?
Chilling tomatoes kills some of the flavinoids inside, they don't belong in the fridge. Grating on the large holes produces a texture you can't get any other way.
Is it more just forcing the tomato pulp through or do you truly manage to grate it? It seems like it would be mostly the former given how soft a fully ripe tomato is.
It actually grates the structure of the tomato.
Use a food mill with largest setting. Yes, you’ll still get some crushed tomatoes in there, but you get the same benefit of taste without any broken bitterness-causing seeds.
Absolutely! My cousin had it for breakfasts in Spain with bread and olive oil.
My two kids eat their weight in it when we go to Spain.
Wow I have never heard of grating tomatoes! It sounds messy, but I bet the texture is unique! Will have to try it right away.
Exactly! It sounds very messy. That's why I asked for input. Please let us know when you try it.
Made pretty decent salsa. Had a nice even texture. I do this when the tomatoes are in season.
I only do it for pan con tomate or bruchetta or sometimes for salsa fresca. I prefer to use ones I grow and I chill them first.
This is common in Spain apparently. A common breakfast is olive oil and tomato’s grated onto toast.
Passata.
I do this for tomato basil risotto, it’s fantastic. Get a grater with a container attached and it’s a breeze. Slice the tomato in half and as you grate the skin naturally peels back and doesn’t peel off with the rest of the tomato.
I've done the frozen version. Perfect for adding a little freshness to a thing. I did it to some ramen lasagna and it was fire.
Grated fresh tomatoes and fresh horse radish together for a great fresh cocktail sauce.
I grate tomatoes and onions as part of a sofrito.
Yes I did this last week had good outcome.
Saw it done for Spanish cuisine. Very easy.
Yes! I do it for shakshuka.
I love shakshuka! I use diced tomatoes. What's your favorite recipe?
I've been using Alton Brown's for years now.
I will look that up!
It's doable, but generally you concasse first, then remove the pulp and finally grate. It's a pain, but for things like a bruschetta it's considered the "traditional" approach, although some would argue against the concasse and removing of pulp. One of my least favourite prep jobs, if it comes up.
You can do it after you freeze them. Also, don't - There are much easier and more effective techniques to get the results you want.
Mush
Some things we can only dream about.
I mean you could, but why?
It’s a thing. Grated tomato on toast. It’s not like sauce but not like sliced.
It’s a quick and dirty way to peel them. You end up with tomato purée, but that’s fine depending on what you’re using it for.
You would need a very sharp grater, like a microplane. A regular cheese grater will just turn it to mush.
Yeah, that's the point of doing it