"Chris De Young" > wrote in message
...
> Hi,
>
> So, over the weekend I dug out my rarely-used slow cooker and tried a
> slow-cooked beef stew (it started out as more of a chili, but I ended up
> adding a lot of other stuff to it, so now it's more stew-like ).
>
> I used a fair amount of tomato puree -- too much, as it turns out; tomato
> puree is more concentrated than fresh or diced tomato of course. The
> result is a bit overwhelmingly tomato-y.
>
> So, what can I add to balance it out and cut the tomato? Other than
> doubling up everything else in the recipe, of course. :-)
>
> Thanks,
> -Chris

Turn up the heat.

Tomato cooked for a substantial period of time turns brown which is why many
stew recipes call for tomato paste.

Dimitri