On Feb 27, 9:55*pm, Brooklyn1 <Gravesend1> wrote:
> On Mon, 28 Feb 2011 03:21:59 +0000 (UTC), Nad R
>
>
>
>
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> > wrote:
> >"Pete C." > wrote:
> >> Brooklyn1 wrote:
>
> >>> sf wrote:
>
> >>>> Strained tomatoes, tomato sauce and pureed tomatoes?
> >>>> Are strained tomatoes used any differently from pureed?
>
> >>> Never heard of strained tomatoes... you're a tomato with a strained
> >>> brain... and a 'crushed' cranium.
>
> >> I haven't heard of them either. Possibly a misread of "stewed" tomatoes.
>
> >> I think the canned tomato spectrum runs something like:
>
> >> Whole
> >> Stewed
> >> Crushed
> >> Pureed
> >> Sauce
>
> >> From least to most processed.
>
> >What no "Juice"... *Requires a strainer.
>
> Tomato juice is made from tomato juice concentrate, aka tomato paste.
> Anyone who actually buys tomato juice is an idiot, they're paying a
> premium for containers, water, shipping, and storage when they can be
> buying cans of tomato paste on sale and mixing it with water at
> home... it's exactly the same product. *Um, tomato soup the same.
> Ketchup is made from tomato paste too... read the label... in the
> industry they call it concentrate, paste doesn't sound as palatable.

Yes in the commercial sense it's "tomato paste" but I don't ever buy
tomato paste, I find it bitter and I don't eat a lot of tomato based
foods so it's a waste to me. I like to get a can of tomato juice for
the odd pitcher of Bloody Mary's, I splash a bit in my pot roast, I
buy diced and/or crushed tomatoes for chili and the like, but I don't
find much use for cans of tomato paste. Guess I just don't care for
it. *shrug*