Anyone make their own juice from tomato paste? I would like to buy
the paste and add water instead of lugging the big cans of juice.
Would appreciate recommendations as which brands of paste can be
turned into good juice.

On May 21, 9:18*pm, James > wrote:
> Anyone make their own juice from tomato paste? *I would like to buy
> the paste and add water instead of lugging the big cans of juice.
> Would appreciate recommendations as which brands of paste can be
> turned into good juice.

I like Contadina better than any other brand of paste.

The canned tomato juice at WalMart is "not from concentrate."

--Bryan

What ratio do you dilute it to?


"Bobo Bonobo®" > wrote in message
...
On May 21, 9:18 pm, James > wrote:
> Anyone make their own juice from tomato paste? I would like to buy
> the paste and add water instead of lugging the big cans of juice.
> Would appreciate recommendations as which brands of paste can be
> turned into good juice.

I like Contadina better than any other brand of paste.

The canned tomato juice at WalMart is "not from concentrate."

--Bryan

Bobo Bonobo� wrote:
> James wrote:
>
> > Anyone make their own juice from tomato paste? �I would like to buy
> > the paste and add water instead of lugging the big cans of juice.
> > Would appreciate recommendations as which brands of paste can be
> > turned into good juice.
>
> I like Contadina better than any other brand of paste.
>
> The canned tomato juice at WalMart is "not from concentrate."

Walmart doesn't make any juice, they contract with the national brand
tomato juice companys, same as with all their products. Walmart
tomato juice is no different from the national brands... most of the
national brands will have a faq at their web site, those that do will
say that their tomato juice is made from tomato paste. There really
is no other way to make the commercial product known as tomato juice
except from paste.

All tomato juice sold commercially is made from tomato paste... the
only difference from brand to brand is the percentage of water used in
reconstituting... and of course the packaging... glass costs more than
steel cans, but since glass is non reactive no off taste is
imparted... once a metal can is opened do not store tomato juice in
the can, pour into a glass container and keep covered (tomato juice
readily absorbs odors) and refrigerated. Tomato paste is essentially
a fresh tomato product, it's not cooked and contains no seasonings...
tomato paste is pureed whole fresh tomatoes that has its water removed
by a vacuum process, pretty much the same way OJ concentrate is
produced. Naturally when tomato juice is prepared commercially no one
is opening millions of those tiny cans, the paste is shipped to the
regional plants in large stainless steel drums. Concentate also keeps
costs down, it would cost more, especially today, to transport the
water portion than the tomato portion is worth... this is true of all
concentrated/condenced foods. The best and least costly way for the
consumer to have tomato juice is to reconstitute their own from
paste... you can experiment to find what quantity of water works best
for you, and since in the US by law tomato paste must contain a
particular percentage of water (permitted to vary by only a couple
percent) use the same proportion of water to paste regardless which
brand. Most tomato juice contains added salt and a small amount of
citric acid, so you can season to taste, most people season tomato
juice anyway, and naturally use the best/cleanest water.

Btw, water is the most important element in all food preparation.. no
matter the quality of the other ingredients if you use poor quality
water you wasted your money and efforts... whether it's water to boil
pasta or rice, the water in your chicken soup, and especially the
water you use to brew coffee and tea. So-called coffee mavens are
full of all kinds of hyperbole and minutia about the "best" way to
brew coffee, but unless they advocate using high quality water they
don't know beans... 99.9 percent of what coffee is about is the
water... the coffee beans, how roasted, stored, and what machines are
used in the process means nothing, taste is100 percent subjective...
but if they use lousy water then they have no right to give any advice
because they have TIAD. I don't care if you spend $10,000 Euros on a
fancy schmancy espresso machine, if you use the tap water in Italy you
can't make good coffee unless you're accustomed to drinking ****.

When reconstituing, fruit juices especially, use the best water. I
highly recommend everyone have an RO (Reverse Osmosis) filter, you'll
never waste your money (and efforts) on bottled water again... cost
of RO water comes to about a nickle a gallon... and if you relocate
they can be easily removed and taken with you.

Sheldon > wrote:

>Walmart doesn't make any juice, they contract with the national brand
>tomato juice companys, same as with all their products.

Maybe not juice, but they sure know how to squeeze blood out of
a rock.

S.

"Bobo Bonobo®" > wrote in message
...
On May 21, 9:18 pm, James > wrote:
> Anyone make their own juice from tomato paste? I would like to buy
> the paste and add water instead of lugging the big cans of juice.
> Would appreciate recommendations as which brands of paste can be
> turned into good juice.

I like Contadina better than any other brand of paste.

The canned tomato juice at WalMart is "not from concentrate."

--Bryan

How much do you dilute the paste to make juice? I hadn't thought of this
until I read your post -- it occurs to me it would be very handy to pack for
camping, etc. with those tiny cans.

Buddy

In BH&G Cookbook emergency substitutions it says:

3/4 cup tomato paste plus 1 cup water = 2 cups tomato sauce

Then.......

1/2 cup tomato sauce plus 1/2 cup water =
1 cup tomato juice

So you do the math .

Libby

Fred/Libby Barclay wrote:
> In BH&G Cookbook emergency substitutions it says:
>
> 3/4 cup tomato paste plus 1 cup water = 2 cups tomato sauce
>
> Then.......
>
> 1/2 cup tomato sauce plus 1/2 cup water =
> 1 cup tomato juice

That'll work too... I use tomato sauce all the time for bloody
marys... just keep in mind that tomato sauce contains spices,
seasonings and is cooked... tomato paste is pure tomato, not cooked.
After two bloody marys who gives a bloody damn.

Speaking of bloody marys, as Sheldon was........

Has anyone gotten hooked on Zing-Zang Bloody Mix like I have? My 20
somethings next door introduced me to it 2 years ago, and it is
addictive.......a little spendy (as they say), but you don't have to add
a thing to it. I will admit to adding some Mr & Mrs T to tone it down a
bit!

Libbyh

Sheldon wrote:
>
> That'll work too... I use tomato sauce all the time for bloody
> marys... just keep in mind that tomato sauce contains spices,
> seasonings and is cooked... tomato paste is pure tomato, not cooked.
> After two bloody marys who gives a bloody damn.

Tomato sauce produced by the "hot break"
process is cooked. That process is used for
thick tomato paste, like the stuff in the can.

See this patent:

http://www.patentstorm.us/patents/54...scription.html

On May 23, 5:23*pm, Mark Thorson > wrote:
> Sheldon wrote:
>
> > That'll work too... I use tomato sauce all the time for bloody
> > marys... just keep in mind that tomato sauce contains spices,
> > seasonings and is cooked... tomato paste is pure tomato, not cooked.
> > After two bloody marys who gives a bloody damn.
>
> Tomato sauce produced by the "hot break"
> process is cooked. *That process is used for
> thick tomato paste, like the stuff in the can.

Of course the paste is cooked, but not nearly as long as "sauce."

>
> See this patent:
>
> http://www.patentstorm.us/patents/54...scription.html

--Bryan

On Fri, 23 May 2008 18:16:50 -0400, (Fred/Libby
Barclay) wrote:

>
>Speaking of bloody marys, as Sheldon was........
>
>Has anyone gotten hooked on Zing-Zang Bloody Mix like I have? My 20
>somethings next door introduced me to it 2 years ago, and it is
>addictive.......a little spendy (as they say), but you don't have to add
>a thing to it. I will admit to adding some Mr & Mrs T to tone it down a
>bit!
>
>Libbyh

mr. & mrs. t's is almost as expensive as the vodka. that ain't right.

i'd rather doctor the juice myself with common objects found in any
household.

your pal,
blake

"Sheldon" > wrote in message
...
> Fred/Libby Barclay wrote:
>> In BH&G Cookbook emergency substitutions it says:
>>
>> 3/4 cup tomato paste plus 1 cup water = 2 cups tomato sauce
>>
>> Then.......
>>
>> 1/2 cup tomato sauce plus 1/2 cup water =
>> 1 cup tomato juice
>
> That'll work too... I use tomato sauce all the time for bloody
> marys... just keep in mind that tomato sauce contains spices,
> seasonings and is cooked... tomato paste is pure tomato, not cooked.
> After two bloody marys who gives a bloody damn.

How can tomato paste not be cooked? I have always thought it was the juice
of tomatos cooked down to paste.

"Woolstitcher" wrote:
> "Sheldon" wrote:
>
> > Fred/Libby Barclay wrote:
> >> In BH&G Cookbook emergency substitutions it says:
>
> >> 3/4 cup tomato paste plus 1 cup water = 2 cups tomato sauce
>
> >> Then.......
>
> >> 1/2 cup tomato sauce plus 1/2 cup water =
> >> 1 cup tomato juice
>
> > That'll work too... I use tomato sauce all the time for bloody
> > marys... just keep in mind that tomato sauce contains spices,
> > seasonings and is cooked... tomato paste is pure tomato, not cooked.
> > After two bloody marys who gives a bloody damn.
>
> How can tomato paste not be cooked? �I have always thought it was the juice
> of tomatos cooked down to paste.

What juice of tomatoes... have you ever squeezed a tomato... all
you'll get is pink water.

Think about what you're saying, cooking tomatoes until they reduce
down to the consistancy of paste would produce a product so
caramelized and burnt that it would be unusable for anything but
compost.

This is a topic that has been discussed here previously, I'm not going
to do all the reasearch over again for the pinheads, who are obviously
incapable. There are now less than a handful of rfc'ers who know
anything about food and cooking other than what they pick up from
foodtv... and today's foodtv is dumbed down tremendously.

In the commercial tomato paste making process tomatoes are warmed to
increase flowability but not cooked... the skins and seeds are removed
mechanically, the water is removed from teh pulp essentially by a
system employing centrifuges and vacuum evaporators... actually quite
complicated and the manufactureres are not going to divulge their
entire process. The paste heated in the the canning process but it is
not cooked. There are many sites that explain the process but for
most one needs to subscribe and/or pay a fee, but enough information
can be gleaned to get the idea... search <commercial tomato paste
making and vacuum>.

Scroll all the way down to tomato paste:
http://www.techmodular.com/agro_business.htm

---

On May 23, 1:58�pm, "Buddy" > wrote:
>
> I like Contadina better than any other brand of paste.
>
> The canned tomato juice at WalMart is "not from concentrate."
>
> --Bryan


Contiaina tomato products are Del Monte, Delmonte is the parent
company... both are the exact same products. Their tomato juice is
definitely made from paste (I've never seen Contadina tomato Juice,
only Del Monte), all tomato juice is made from paste (or tomato
concentrate), there is no other way. Tomato concentrate is simply a
slightly less concentrated form of tomato paste, not sold to the
public because it does not conform to the USDA specs.

http://www.delmonte.com/


> How much do you dilute the paste to make juice? I hadn't thought of this
> until I read your post -- it occurs to me it would be very handy to pack for
> camping, etc. with those tiny cans.
>
> Buddy

Dilute according to personal taste... same criteria as brewing coffee.
making chocolate milk, adding gin to tonic... made to your taste.

Who gives birth to such imbeciles...



---