The worst part is, the red water just falls off the noodles, leaving no flavour and I’m essentially eating plain noodles. What gives? How do Taiwanese like this?
I tell everyone my pasta sauce test. I should be able to lift it with a fork and it holds itself together. Just like an Italian family.
Tomatoes do well with aquaponics: I’m currently trialling several varieties (including Roma) in a small outdoor system. You could try this yourself on your apartment roof or even on a balcony.
As Explant says, the smaller varieties are more suited to the Taiwan climate: the larger ones cope less well with summer heat. I have no idea why.
They do eventually. I bought 10kg of crappy tomatoes a few weeks back, which cooked down to a reasonable passata in about 2 hours. Ended up with roughly 2L from those 10kg, so yeah, mostly water.