Tomato paste vs tomato sauce
bossyvossy
7 years ago
Featured Answer
Sort by:Oldest
Comments (12)
Related Discussions
Canning with tomato paste???
Comments (1)Well I do not know how to delete this post, so please ignore!!! i finally found my answer, and it is tucked away in the freezer. I tried to do a search, but did not find it....See MoreSauce/paste/salsa tomato advice in zone 4b ?
Comments (3)I've heard that indeterminate tomato varieties produce a lot over a period of time, rather than one really big crop, after which production tapers off very quickly. 'Zat true? With a few exceptions, yes that is true. Some warmer climates allow for a few det. varieties to produce a smaller second crop but as a general rule of thumb, determinates produce all at once over a few week period and are then done. Indeterminates produce until killed by frost or disease. Many prefer sauce/paste made from the so-called slicers vs. paste varieties but I prefer to use paste tomatoes as much as possible simply because less cook-down time is required to get the thickness we prefer. For that reason I had always grown San Marzano and Amish Paste for more years than I can count ;). Tried Health Kick for 2 seasons and was not at all impressed with either production or taste and dropped it. Last year I switched to Opalka and San Marzano. Opalka is harder to germinate for me for some reason but it consistently outproduces and tastes better than Amish Paste. But in all honestly, in pure numbers of tomatoes, you can't beat San Marzano. So, with your short season, if your goal is "having enough tomatoes ready to process in one fell swoop" then you will need several plants - try a Healthkick if you want but also plant several Marzano's and at least a couple of Opalkas to add to the mix. ;) Just my 2 cents. Dave...See MoreBest non-paste type for canning/sauce and Best drying tomato?
Comments (14)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...See MoreTomato Sauce
Comments (45)Oh boy. The tomato sauce debate .... again. First, when I am going to do a bunch of peeling, ahead of time I freeze a few containers of water to make blocks of ice so that the ice bath stays cold longer. Plus you don't have to deal with that fishing ice cubes when you fish for your fruit and such. If I have cardboard containers like juice half gallons or milk I use them, but if I don't I'll use liter or two liter plastic bottles with the outside scrubbed very well. Cardboard I peel the cardboard, plastic I just throw whole thing in a big pot with the cold water. The long cooking tasting acidic and like tomato paste and such has never been a problem for me when I use my own or store bought canned tomatoes or puree. I don't usually use paste, but sometimes I will use it. Either end product isn't acidic. I do make my tomato sauce with mostly chicken or turkey broth for most of the extra liquid. I use plenty of liquid if I'm going to cook it a long time. I also often use a few pieces of chicken or pork in the sauce as it cooks. I don't use black pepper, oregano, onions, or sausage. Don't know if that makes a difference. I only use tons of garlic, ground beef, tons of my frozen basil[with lots of stems from the beginning], broth, some romano and salt. More basil when done. I don't use fancy tomatoes or puree. I often use Acme's store brand puree and tomatoes. One other thing I think adds to a mellow sauce is adding a bit of romano while cooking. Btw Lou, Locatelli is romano not parm. Smiles. I prefer romano to parm in most cases. Maybe because my family if from a village less than a hundred miles from Rome. Smiles. In any case I don't buy the long cooking equals highly acidic and tasting like paste. Perhaps it's other ingredients when a sauce is long cooked that does it. Who knows. As we all said and know, as long as you and those you cook for like your sauce..... Way too many variations for ANY generalities to be universal IMNSHO....See Morebossyvossy
7 years agoUser
7 years ago
Related Stories
LIFEKitchen Traditions: Tomato Season Meets a Family Legacy
Somewhere a Sicilian great-great-grandmother is smiling at a bowl of American-made sauce
Full StoryEDIBLE GARDENSSummer Crops: How to Grow Tomatoes
Plant tomato seedlings in spring for one of the best tastes of summer, fresh from your backyard
Full StoryHOUZZ TOURSHouzz Tour: Bootlegging Past, Quirky Supper Club Present
The only crime in this newly bustling home on a Washington, D.C., lot is the sinfully delicious cooking
Full StoryFARM YOUR YARDHouzz Call: Home Farmers, Show Us Your Edible Gardens
We want to see where your tomatoes, summer squashes and beautiful berries are growing this summer
Full StoryGARDENING GUIDESCalifornia Gardener's June Checklist
Update your hydrangeas, catch up on tomatoes and more ways to enjoy your California garden in June
Full StoryGARDENING GUIDESMid-Atlantic Gardener's August Checklist
Bring in the bounty of tomatoes, savor the show of grasses and start seeding some cool-season plants
Full StorySHOP HOUZZHouzz Products: Save a Taste of Summer
Can't bear to part with the flavors of summer peaches, berries and tomatoes? Then jam on it!
Full StoryDECORATING GUIDESHouzz Tour: Traditional Meets Transitional in a Townhouse
A Southern California couple downsizes, and their designer helps them push past traditional boundaries
Full StoryFARM YOUR YARD6 Things to Know Before You Start Growing Your Own Food
It takes time and practice, but growing edibles in the suburbs or city is possible with smart prep and patience
Full StorySHOP HOUZZShop Houzz: Up to 60% Off Kitchen Rugs
Save on stylish rugs, mats and runners for the kitchen
Full Story
plllog