Tomato paste with tomatoes or tomato sauce

albert_135 　 39.17°N 119.76°W 4695ft.

13 years ago

Many recipes call for tomato paste along with tomatoes or tomato sauce. I've no experience with tomato paste.

What does the tomato paste do?

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Comments (7)

lindac
13 years ago
Tomato paste is concentrated tomato puree...I guess you would get the same taste andt exture if you cooked tomato puree down to a thick paste.
Linda C
User
13 years ago
Tomato paste will thicken up a tomato sauce, especially one made from juicy , fresh, tomatoes.

Just a TBSP can add a nice richness to beef stews and gravies. I keep a tube in the fridge for just such dishes.

It can be quite bitter so I use it sparingly.
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I would like to offer this recipe. I have been using it for the past several years and it is delicious. This is the recipe from Ellie Topf's Small Batch Preserving, that Dave mentions. My first batch this year I accidentally doubled the Vinegar, and it is still delicious! CHUNKY BASIL PASTA SAUCE 8 cups coarsely chopped peeled tomatoes -- (about 9-12 tomatoes or 4 lb) 1 cup chopped onion 3 cloves garlic, minced 2/3 cup red wine 1/3 cup red wine vinegar 1/2 cup chopped fresh basil 1 tablespoon chopped fresh parsley 1 teaspoon pickling salt 1/2 teaspoon granulated sugar 1 6-oz can tomato paste Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch of rim Process 35 minutes for pint jars and 40 minutes for quart jars in a BWB. Makes 8 cups. Steve
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OK, I must be search engine challenged tonight :). I KNOW there must be threads already that answer my question, but I can't find them. ***** Bella, for starters, go to near the bottom of this first page to the thread on paste tomatoes, and in that thread I linked to a search here at GW on paste tomatoes. Any time there's a thread on paste tomatoes there are folks who say they prefer to NOT use them, and I'm one of those folks. And in almost all of those threads you'll find lots of suggestions for non-paste tomatoes that others have used for sauce. I'm sure you tried the search feature at the bottom of this page but if not, just enter something like non-paste tomatoes and see what that brings up. It should bring up those threads where non-paste tomatoes were mentioned. I don't dry tomatoes so can't be a help there. Hope this helps b/c I know that I and others have listed our non-paste faves many times in several of those threads on paste tomatoes. Carolyn
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paste tomatoes libby's pride and aunt lucys paste any body tried.
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At the bottom I linked to Libby's Pride, and yes, I was the first to list it in the 2010 SSE Yearbook and sent seeds to Mike at Victory Seeds, who offers it now. I'd have to look at some back Yearbooks b'c I don't rememember what I thought about it but I did send seeds to an SSE friend who lists it in the 2014 yearbook and knowing her I'd say that her description was on the luke warm side, I haven't grown the Aunt Lucy one and there are no listings for it in the 2014 Yearbook and here's Tania's page for it, seeds offered by Tomatofest. http://t.tatianastomatobase.com:88/wiki/Aunt_Lucy%27s_Italian_Paste#tab=General_Info And yes I've grown Dix Doight de Naples which is the correct name for it and it looks like both Bill Minkey and I first listed it in the 1997 SSE YEarbook. http://t.tatianastomatobase.com:88/wiki/Dix_Doights_de_Naples#tab=General_Info And I did think very highly of the above and remember it well b/c it was the first variety I ever got a somatic mutation with, same as a sport with apples, etc, and one branch had fruits that were still red but an entirely different shape. I've also grown the Martino's Roma you mentioned, listed that one in 1993. Maybe it was the year you grew it since it always turned red for me here in zone 5 upstate NY. I don't know where your grandfather came from but all of the above originally came from different areas of Italy. If Italy is you focus I can also highly suggest Mama Leone http://t.tatianastomatobase.com:88/wiki/Mama_Leone That one was introduced by Nancy, the same person who who still lists Libby's Pride in the 2014 Yearbook. I should mention that none of the tomato varieties that are in the SSE Yearbooks are available to folks who are not SsE members if you aren't familiar with SSE. Please forget about the various Costolutos and San Marzanos from Italy b'c IMO while they once had excellent reputations, not so for most folks today. Hope that helps, Carolyn Here is a link that might be useful: Libby's Pride
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Hi Antesoo I can send you some purple tomatillo seeds for you to plant...they will grow really well there if you keep them watered Wait until the husk dries before picking...best after they fall to the ground Many people get turned off a litle because they have a sticky feel to the touch when the husk is taken off...you can get rid of this sticky feel by swishing them in a basin of soapy water and then rinsing in clean water...it actually improves the taste but I am happy with them as they are They are easy to collect seeds...you put them in a blender...husk and all (when the husk is dried and they fall to the ground) ...then you put them into a bucket and fill with water and stir...the seeds sink the crap rises to the top (a bit like politics) and repeat until all crap is gone...poor off the water and spread the seeds onto a piece of calico in the warm (shaded) area so they dry as quickly as possible and then rub to seperate and plant I have heaps of the purple ones but only very few Aunty Molly ones...others may be able to help My experience is that the Purple Tomatillo is by far the largest and probably least tasty (maybe here it is not so tasty because of the cold weather but the others (Cape Gooseberry...P.peruviana) was much tastier more lemony ...particularly when not fallen I have just eaten them raw but am interested in getting any of the cooked recipes cheers Peter
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grainlady_ks
13 years ago
Tomato paste is much thicker and more concentrated than tomato sauce. Paste also has a deeper tomato flavor and is indicated for use where you may want more flavor than other tomato products provide, for a smaller amount of total product.

I've reduced the number of canned products in storage and use tomato powder for both tomato sauce and tomato paste. For a thick paste mix 3 parts water with 1 part tomato powder, for sauce mix 4 to 1. Such wonderful stuff for all kinds of things...pizza sauce, spaghetti sauce, tomato juice, just to mention a few more.

-Grainlady

Here is a link that might be useful: The Spice House - tomato powder
mustangs81
13 years ago
Thanks for the reminder, I forgot I had it and it came in handy last night. Peppi took me to The Spice House in Chicago specifically to get tomato powder.

Grainlady, I have it stored in a FoodSaver canister, is that okay?
lindac
13 years ago
I find Contidina tomato paste to be less bitter than any other I have had. If I need just a tablespoon of tomato paste, I'll open the can and put dollops of the rest of the can on a piece of foil and freeze it....when frozen I put the dollops into a plastic bag and keep in the freezer.
Linda C
grainlady_ks
13 years ago
mustangs -

For relatively small amounts (1-cup or less), store your tomato powder in a dry environment - either vacuum-sealed or in a refrigerator (refrigerators are dry due to the frost-free feature). I keep a user-friendly amount in a pint jar in the refrigerator with some moisture absorbers in it (recycled from supplements we take) to keep it from clumping.

When I open a #10 can of tomato powder I keep it free-flowing in a vacuum-sealed canning jar/s, FoodSaver canister, or some other container that can be sealed with a FoodSaver Universal Lid. I like to use the Universal Lids when I move food from long-term storage to the pantry, especially things I get in-and-out of frequently.

-Grainlady
mustangs81
13 years ago
Thanks GL!! I have 2 cups at most so I'm good with the FS canister and I did throw in some moisture absorbers.

Tomato paste with tomatoes or tomato sauce

Comments (7)

lindac

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