"Brooklyn1" > wrote in message
...
> "Ophelia" wrote:
>
>>
>>
>>"sf" > wrote in message
. ..
>>> On Tue, 16 Sep 2014 13:33:19 +0100, "Ophelia"
>>> > wrote:
>>>
>>>>
>>>>
>>>> "sf" > wrote in message
>>>> ...
>>>> > On Tue, 16 Sep 2014 10:10:06 +0100, "Ophelia"
>>>> > > wrote:
>>>> >
>>>> >>
>>>> >> I think I am not understanding your 'can of tomato sauce'. I use
>>>> >> about
>>>> >> a
>>>> >> one inch squeeze from the tube.
>>>> >
>>>> > You use paste in a tube (a very expensive way to go) she's using a
>>>> > looser product in a can. Both are tomato.
>>>>
>>>> So it is a diluted type of tom paste?
>>>
>>> Conversely, tomato paste is a concentrated form of tomato sauce.
>>
>>sf I am simply trying to find out what the difference is! OK?????
>>
>>Bloody hell, I give up( Why must every damn thing be an argument or a
>>competition???????????????????????
>
> Tomato paste is NOT a conentrated form of tomato sauce.
>
> Tomato sauce is simply a cooked seasoned sauce made from fresh
> tomatoes... what home cooks do with roma and other pulpy
> tomatoes... salad tomatoes are too juicy for making sauce, I've tried,
> takes way too long to evaporate all the water and ends up over cooked,
> too caramelized... just wastes tomatoes.
>
> Tomato paste/concentrate (a relatively new food product) is a
> concentrated form of UNseasoned tomatoes that has had most of its
> water removed by a specialized vacuum system, the same way frozen OJ
> concentate is produced, briefly heated to low temperatures but NOT
> cooked. Most canned/bottled tomato products will say made from tomato
> concentrate (tomato juice, ketchup, etc.), these products are made
> from the same tomato paste you have at home, it's silly to pay the
> exhorbitant price of tomato juice when you can produce your own at a
> fraction of cost from tomato paste, same for tomato soups.
>
> To make tomato paste very expensive manufacturing equipment is
> employed... it's not possible to produce modern tomato paste at home.
> Some make a paste from sundried/dehydrated tomato powder but that is
> not even close to modern tomato paste, tastes very different.
> http://www.fenco.it/eng/tomato-paste-processing.asp
> I've explained this several times over the years.

Sheldon? I am 55. I well remember tomato paste being widely available in
the little can that was taller than it is wide. It is what we used when we
wanted tomato sauce. We thinned it down. Wait! This is the Internet!
There has got to be a history of this stuff. Right? Lemme go look.

Now this is not the history but explains the differences. Scroll down to
the United States section. Same products but differing thicknesses.

http://en.wikipedia.org/wiki/Tomato_sauce

This tells you how to substitute.

http://recipes.howstuffworks.com/fre...mato-sauce.htm

As you can see here, the paste did come first! At least for this company.

http://contadina.com/tips-advice/history.aspx