Chef and food influencer Melanie Rezè tells the secrets of a good tomato crumble.
Chef and food influencer Mélanie Rezé uses a lot of crushed tomatoes in his cooking.
He says that there is always a couple of jars of it in the kitchen cupboard.
At Iltalehti’s request, Rezé blind tasted 11 crushed tomatoes. They found surprisingly big differences.
One inexpensive can emerged as the winner, but there were also crumbs that tasted almost like vinegar. Here you can read the results of the tomato crush test.
But how do you recognize a good, high-quality tomato paste? Rezé has a simple answer to that.
The quality of the tomato paste affects how good the food tastes. Henri Kärkkäinen