Grubby Posted February 27, 2008 Share Posted February 27, 2008 I have lots of tomato paste! It's so cheap! I just can't help myself. I grabbed a can the other day and needed to convert it to sauce. I added water until I got the right consistency. I added to much water. I wish I had this the other day. Tomato Paste; Tomato Puree; Tomato Sauce PURCHASING • Tomato paste: A deep red, richly flavored concentrate that’s made of tomatoes that have been cooked for several hours, strained and reduced. It’s available in cans or tubes. • Tomato puree: A thick, rich mixture made of tomatoes that have been cooked briefly and strained. It’s available in cans. • Tomato sauce: This is a slightly thinner tomato puree. Some styles are seasoned so that the sauce is ready to add to soups, sauces and other preparations. EQUIVALENTS • Tomato paste: 4 1/2-ounce tube = 5 tablespoons • Tomato puree: 1 cup = 1/2 cup tomato paste plus water to equal 1 cup • Tomato sauce: 1 cup = 3/8 cup tomato paste plus water to equal 1 cup USING • When a recipe calls for tomato paste and all you have is tomato sauce, for each tablespoon of tomato paste, add 1/2 cup tomato sauce and reduce the liquid in the recipe by 1/4 cup. • The next time you need a small amount of tomato paste, buy it in a tube instead of a can. Because so little of the tubed paste is exposed to the air, it can be tightly sealed and refrigerated for up to 1 year. • To freeze leftover tomato paste: Line a pie pan with plastic wrap. Place level tablespoons of paste at 1-inch intervals on the plastic wrap. Freeze, uncovered, until solid. Fold over the edges of the plastic wrap to cover the tomato paste, place the contents in a plastic bag and freeze until ready to use. The tablespoons of frozen paste can be dropped right into hot mixtures like soups and sauces. • Use a dab of tomato paste to enliven flat-flavored soups or sauces. Link to comment
Pixie Posted February 28, 2008 Share Posted February 28, 2008 I never buy FEWER than 12 cans at a time! lol its 12 for 6 bux at superstore. Diced tomatoes are 98 cents a can for the big cans too, so I buy them by the the dozen. When I make chili or pasta sauce i add a can of tomato paste, and a can of diced tomatoes.. I use the liquid from the diced tomatoes instead of tap water to make the sauce. I also add a tablespoon of sugar, it rounds out the flavour better than salt. I rarely put salt in my cooking. Link to comment
kappydell Posted March 21, 2008 Share Posted March 21, 2008 You forgot tomato paste to make tomato juice!! Check out the Hilbilly Housewife website. Link to comment
Grubby Posted March 25, 2008 Author Share Posted March 25, 2008 Here are the instructions for that. Link to comment
kappydell Posted March 28, 2008 Share Posted March 28, 2008 CATSUP FROM TOMATO PASTE I love not having to process a bushel of tomatoes to make this since it’s usually in the dead of winter when I need to. 3 cans tomato paste (6 oz size) 4 c water 1/2 c chopped onions 1/2 c chopped celery 1/2 c white vinegar 1/2 c sugar 1 TB brown sugar salt to taste Blend in blender until smooth. Pour into a saucepan, cook in saucepan about 1 1/2 hr until thick and reduced in volume by half. Stores in refrigerator 1 month; freezes well. I usually freeze in small baggies & thaw as needed. 1 TB = 20 calories, 0.4 g fat; (1 mg sodium if you leave out the salt.) Makes about 3 cups. Freeze half, put the rest in the squirty-thingie! Link to comment
JCK88 Posted March 28, 2008 Share Posted March 28, 2008 I truly appreciate that catsup recipe, Kappydell. I'm allergic to corn syrup and make my own as a rule. (Yes, nice to make some of this without processing a ton of tomatoes, LOL) Link to comment
PureCajunSunshine Posted March 28, 2008 Share Posted March 28, 2008 Tomato paste dehydrates nicely, too. (Fruit leather style) Lightweight, saves space...perfect for camping/hiking/bugouts. Link to comment
Cricket Posted March 30, 2008 Share Posted March 30, 2008 Could the reduction be done in a crock pot? It would be nice not to have to stand over it to keep from sticking. Link to comment
Evergreen Posted April 22, 2008 Share Posted April 22, 2008 Thanks- coppied all these to my notebook! Link to comment
Amishway Homesteaders Posted April 22, 2008 Share Posted April 22, 2008 Originally Posted By: kappydell CATSUP FROM TOMATO PASTE I love not having to process a bushel of tomatoes to make this since it’s usually in the dead of winter when I need to. 3 cans tomato paste (6 oz size) 4 c water 1/2 c chopped onions 1/2 c chopped celery 1/2 c white vinegar 1/2 c sugar 1 TB brown sugar salt to taste Blend in blender until smooth. Pour into a saucepan, cook in saucepan about 1 1/2 hr until thick and reduced in volume by half. Stores in refrigerator 1 month; freezes well. I usually freeze in small baggies & thaw as needed. 1 TB = 20 calories, 0.4 g fat; (1 mg sodium if you leave out the salt.) Makes about 3 cups. Freeze half, put the rest in the squirty-thingie! Can we can this recipe and how long and which canner? Link to comment
Amishway Homesteaders Posted April 22, 2008 Share Posted April 22, 2008 Originally Posted By: Grubby Here are the instructions for that. THANKS! making this today as I have to be in the sun (working on a Amish job) all day today and most times I have Tomato Juice but we are out at this time. Works faster then OJ for me when I get that light headed feeling. Link to comment
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