On 9/16/2014 7:55 AM, sf wrote:
> 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.

Not really. Tomato paste is just concentrated tomato. The sauce has
other ingredients.
>



--
From somewhere very deep in the heart of Texas

On 9/16/2014 9:05 AM, Ophelia wrote:
>
>
> "sf" > wrote in message
> ...
>> On Tue, 16 Sep 2014 15:29:03 +0300, Opinicus
>> > wrote:
>>
>>>
>>> Except when I'm making a BIG batch of our spaghetti sauce (old family
>>> recipe) for freezing, we rarely use tomato paste in this house so the
>>> tube is economical for us. Even the smallest tins go moldy before we
>>> can use the stuff up; and no, the "float olive oil on top" trick
>>> doesn't work. At least not in our refrigerator.
>>
>> I learned a trick here a long time ago for keeping tomato paste.
>> Measure it out in one tablespoon amounts and freeze for later use.
>
> Good idea, but if you have a tube, all you need to do is put the cap
> back on
>
>


Here's the Del Monte site about tomato sauce

http://www.delmonte.com/tomatoes/sauce/

--
From somewhere very deep in the heart of Texas

"Janet Wilder" > wrote in message
eb.com...
> On 9/16/2014 4:10 AM, Ophelia wrote:
>>
>>
>> "Janet Wilder" > wrote in message
>> eb.com...
>>> On 9/15/2014 4:24 AM, Ophelia wrote:
>>>>
>>>>
>>>> "Cheryl" > wrote in message
>>>> eb.com...
>>>>> On 9/14/2014 6:14 PM, Ophelia wrote:
>>>>>>
>>>>>>
>>>>>> "Julie Bove" > wrote in message
>>>>>> ...
>>>>>>>
>>>>>>> "Ophelia" > wrote in message
>>>>>>> ...
>>>>>>>>
>>>>>>>>
>>>>>>>> "Janet Wilder" > wrote in message
>>>>>>>> eb.com...
>>>>>>>>> Make a pot roast.
>>>>>>>>>
>>>>>>>>> Mix about half a cup of ketchup with half a cup of water, a
>>>>>>>>> spoonful of
>>>>>>>>> cider vinegar, and half a cup or more of red wine.
>>>>>>>>>
>>>>>>>>> Brown the roast and put it in a crock pot, top of the stove
>>>>>>>>> casserole on
>>>>>>>>> low or in the oven in a pan, wrapped in heavy duty foil at 300°.
>>>>>>>>>
>>>>>>>>> For seasoning use garlic, bay leaves, thyme, marjoram and black
>>>>>>>>> pepper.
>>>>>>>>> I
>>>>>>>>> like to throw in some cut up celery, onion and a few handfuls of
>>>>>>>>> baby
>>>>>>>>> carrots. When the pot roast is about an hour and a half from
>>>>>>>>> done,
>>>>>>>>> you
>>>>>>>>> can throw in some quartered potatoes.
>>>>>>>>>
>>>>>>>>> Cook until the meat is tender. 8 to 10 hours on low in the
>>>>>>>>> crock pot
>>>>>>>>> and
>>>>>>>>> to "stick a fork in it" on the stove or in the oven.
>>>>>>>>>
>>>>>>>>> I always add some ketchup to my pot roast and brisket. The best
>>>>>>>>> thing
>>>>>>>>> is
>>>>>>>>> to have an almost empty bottle, put some water or wine in it and
>>>>>>>>> shake
>>>>>>>>> then pour all over the pot roast.
>>>>>>>>
>>>>>>>> That sounds good! One question, do you find the potatoes are
>>>>>>>> cooked in
>>>>>>>> that time? Potatoes
>>>>>>>> never seem to cook properly for me in the pot.
>>>>>>>>
>>>>>>>> Anyway, I have saved your recipe, thanks
>>>>>>>>
>>>>>>>> --
>>>>>>>> http://www.helpforheroes.org.uk/shop/
>>>>>>>
>>>>>>> Hmmm... Seems like that would make the meat overly sweet. But I
>>>>>>> guess
>>>>>>> I
>>>>>>> can try it.
>>>>>>
>>>>>> Sweet? With half a cup of ketchup *and* the cider vinegar ... ????
>>>>>>
>>>>> I think it sounds delicious.
>>>>
>>>> It does. I do use tomato paste but have never used sauce.
>>>>
>>>
>>> My late husband preferred his beef stew to be made with a can of
>>> tomato sauce instead of a beef-based sauce.
>>
>>
>>
>> I think I am not understanding your 'can of tomato sauce'. I use about
>> a one inch squeeze from the tube.
>>
>
> A small can of tomato sauce, not tomato paste. I think the cans hold
> about 4 ounces and there is probably some onion and other seasoning in it.

Thanks, Janet. I understand that now A few people have been kind enough
to explain

--
http://www.helpforheroes.org.uk/shop/

On 9/16/2014 6:49 PM, Janet Wilder wrote:
> On 9/16/2014 7:55 AM, sf wrote:

>> Conversely, tomato paste is a concentrated form of tomato sauce.
>
> Not really. Tomato paste is just concentrated tomato. The sauce has
> other ingredients.

Right. Tomato paste might be concentrated tomato puree. Sauce
has herbs and whatnot.

nancy

"Janet Wilder" > wrote in message
eb.com...
> On 9/16/2014 9:05 AM, Ophelia wrote:
>>
>>
>> "sf" > wrote in message
>> ...
>>> On Tue, 16 Sep 2014 15:29:03 +0300, Opinicus
>>> > wrote:
>>>
>>>>
>>>> Except when I'm making a BIG batch of our spaghetti sauce (old family
>>>> recipe) for freezing, we rarely use tomato paste in this house so the
>>>> tube is economical for us. Even the smallest tins go moldy before we
>>>> can use the stuff up; and no, the "float olive oil on top" trick
>>>> doesn't work. At least not in our refrigerator.
>>>
>>> I learned a trick here a long time ago for keeping tomato paste.
>>> Measure it out in one tablespoon amounts and freeze for later use.
>>
>> Good idea, but if you have a tube, all you need to do is put the cap
>> back on
>>
>>
>
>
> Here's the Del Monte site about tomato sauce
>
> http://www.delmonte.com/tomatoes/sauce/

Thanks


--
http://www.helpforheroes.org.uk/shop/

"Nancy Young" > wrote in message
...
> On 9/16/2014 6:49 PM, Janet Wilder wrote:
>> On 9/16/2014 7:55 AM, sf wrote:
>
>>> Conversely, tomato paste is a concentrated form of tomato sauce.
>>
>> Not really. Tomato paste is just concentrated tomato. The sauce has
>> other ingredients.
>
> Right. Tomato paste might be concentrated tomato puree. Sauce
> has herbs and whatnot.

Thanks, Nancy!

--
http://www.helpforheroes.org.uk/shop/

On 9/16/2014 1:05 PM, Nancy Young wrote:
> On 9/16/2014 6:49 PM, Janet Wilder wrote:
>> On 9/16/2014 7:55 AM, sf wrote:
>
>>> Conversely, tomato paste is a concentrated form of tomato sauce.
>>
>> Not really. Tomato paste is just concentrated tomato. The sauce has
>> other ingredients.
>
> Right. Tomato paste might be concentrated tomato puree. Sauce
> has herbs and whatnot.
>
> nancy
>

I once bought a can of tomato puree. It was wonderful stuff - just
slightly thinner than paste and easier to handle. I used it pretty much
as I would paste. The next time I bought a different brand and it was
pretty much like sauce with a coarse grind. That was a disappointment.

Anyone else remember the TV ad "who puts eight great tomatoes in that
itty-bitty can?"

"you know who"

"Contadina"


--
From somewhere very deep in the heart of Texas

On 9/16/2014 6:29 PM, dsi1 wrote:
> On 9/16/2014 1:05 PM, Nancy Young wrote:
>> On 9/16/2014 6:49 PM, Janet Wilder wrote:
>>> On 9/16/2014 7:55 AM, sf wrote:
>>
>>>> Conversely, tomato paste is a concentrated form of tomato sauce.
>>>
>>> Not really. Tomato paste is just concentrated tomato. The sauce has
>>> other ingredients.
>>
>> Right. Tomato paste might be concentrated tomato puree. Sauce
>> has herbs and whatnot.
>>
>> nancy
>>
>
> I once bought a can of tomato puree. It was wonderful stuff - just
> slightly thinner than paste and easier to handle. I used it pretty much
> as I would paste. The next time I bought a different brand and it was
> pretty much like sauce with a coarse grind. That was a disappointment.

I think tomato puree is too loose to be subbed for tomato paste. My
home made barbecue sauce has a base of a can of tomato puree.

--
From somewhere very deep in the heart of Texas

On 9/16/2014 10:05 AM, Ophelia wrote:
>
>
> "sf" > wrote in message
> ...
>> On Tue, 16 Sep 2014 15:29:03 +0300, Opinicus
>> > wrote:
>>
>>>
>>> Except when I'm making a BIG batch of our spaghetti sauce (old family
>>> recipe) for freezing, we rarely use tomato paste in this house so the
>>> tube is economical for us. Even the smallest tins go moldy before we
>>> can use the stuff up; and no, the "float olive oil on top" trick
>>> doesn't work. At least not in our refrigerator.
>>
>> I learned a trick here a long time ago for keeping tomato paste.
>> Measure it out in one tablespoon amounts and freeze for later use.
>
> Good idea, but if you have a tube, all you need to do is put the cap
> back on
>
>
Agree. I've had mine for about a year and it's still good. And hasn't
passed its "best by" date.


--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 9/16/2014 1:45 PM, koko wrote:
> On Tue, 16 Sep 2014 10:26:58 -0700, sf > wrote:
>
>> On Tue, 16 Sep 2014 11:47:43 -0400, S Viemeister
>> > wrote:
>>
>>> On 9/16/2014 8:50 AM, sf wrote:
>>>> On Tue, 16 Sep 2014 15:29:03 +0300, Opinicus
>>>> > wrote:
>>>>
>>>>>
>>>>> Except when I'm making a BIG batch of our spaghetti sauce (old family
>>>>> recipe) for freezing, we rarely use tomato paste in this house so the
>>>>> tube is economical for us. Even the smallest tins go moldy before we
>>>>> can use the stuff up; and no, the "float olive oil on top" trick
>>>>> doesn't work. At least not in our refrigerator.
>>>>
>>>> I learned a trick here a long time ago for keeping tomato paste.
>>>> Measure it out in one tablespoon amounts and freeze for later use.
>>>>
>>> Yes.
>>> I do that with grated ginger, too.
>>
>> Yes!!! I've found that the easiest way to store mine is to put it in
>> a baggie, flatten it out and partially freeze. Without removing it
>>from the baggie, I make score marks (indentations in the grated mass)
>> with the back of a knife in would be an amount I'd normally grate (my
>> ginger measurements are never exact) and freeze completely. I can
>> then break them apart easily and have freshly grated ginger ready to
>> go at the bat of an eyelash.
>
> Another way to keep ginger is to peel it and store in a jar covered
> with sherry. It keeps in the fridge for almost ever.

I read an article where the freshness of ginger was tested in various
ways, and I think vodka won.


--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

"sf" > wrote in message
...
> On Tue, 16 Sep 2014 15:05:13 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Tue, 16 Sep 2014 15:29:03 +0300, Opinicus
>> > > wrote:
>> >
>> >>
>> >> Except when I'm making a BIG batch of our spaghetti sauce (old family
>> >> recipe) for freezing, we rarely use tomato paste in this house so the
>> >> tube is economical for us. Even the smallest tins go moldy before we
>> >> can use the stuff up; and no, the "float olive oil on top" trick
>> >> doesn't work. At least not in our refrigerator.
>> >
>> > I learned a trick here a long time ago for keeping tomato paste.
>> > Measure it out in one tablespoon amounts and freeze for later use.
>>
>> Good idea, but if you have a tube, all you need to do is put the cap back
>> on
>
> Tubes of tomato paste are multiple times more expensive than an equal
> amount if paste in a tube. I gave up on them because they were a
> waste of my money.

They are very expensive but I would lose little dabs in the freezer. I
don't like hunting for things.

"Ophelia" > wrote in message
...
>
>
> "sf" > wrote in message
> ...
>> On Tue, 16 Sep 2014 15:05:13 +0100, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>> "sf" > wrote in message
>>> ...
>>> > On Tue, 16 Sep 2014 15:29:03 +0300, Opinicus
>>> > > wrote:
>>> >
>>> >>
>>> >> Except when I'm making a BIG batch of our spaghetti sauce (old family
>>> >> recipe) for freezing, we rarely use tomato paste in this house so the
>>> >> tube is economical for us. Even the smallest tins go moldy before we
>>> >> can use the stuff up; and no, the "float olive oil on top" trick
>>> >> doesn't work. At least not in our refrigerator.
>>> >
>>> > I learned a trick here a long time ago for keeping tomato paste.
>>> > Measure it out in one tablespoon amounts and freeze for later use.
>>>
>>> Good idea, but if you have a tube, all you need to do is put the cap
>>> back
>>> on
>>
>> Tubes of tomato paste are multiple times more expensive than an equal
>> amount if paste in a tube. I gave up on them because they were a
>> waste of my money.
>
> Maybe where you are and the way you use it.

It is very expensive here. The canned is cheap.

"Ophelia" > wrote in message
...
>
>
> "dsi1" > wrote in message
> ...
>> On Tuesday, September 16, 2014 4:07:50 AM UTC-10, Ophelia wrote:
>>> "dsi1" <> wrote in message
>>>
>>> ...
>>>
>>> > On Tuesday, September 16, 2014 2:33:19 AM UTC-10, 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? I suppose what you see and
>>> >> very
>>>
>>> >>
>>>
>>> >> expensive is arguable. I don't need to use a whole tin (whatever
>>> >> size
>>>
>>> >> that
>>>
>>> >>
>>>
>>> >> might be) I can use just a very small amount and it keeps good in the
>>>
>>> >> tube
>>>
>>> >>
>>>
>>> >> for a long time and doesn't deteriorate ... no waste.
>>>
>>> >>
>>>
>>> >
>>>
>>> > Tomato paste in a tube is something you'd be more likely to see in
>>> > your
>>>
>>> > part of the world. We mostly use 6 oz canned paste in the US. If I use
>>> > a
>>>
>>> > partial can, I stick the leftover in a plastic bag and freeze it. A
>>> > tube
>>>
>>> > would certainly be handy. The only thing that I use that comes in a
>>> > tube
>>>
>>> > is tube paste, err, tooth paste.
>>>
>>>
>>>
>>> Thank you for your reasoned and non competitive response! Would you say
>>>
>>> they are a similar product, just sold differently?
>>>
>>>
>>
>> The paste in the cans are fairly thick but I don't believe that it's as
>> concentrated as the tube stuff. For a tube, you'd probably need really
>> concentrated paste. I can buy the stuff at fancy food places. My guess is
>> that fancy European food is called "food" in the UK. :-)
>
> ???

Paste in a tube is not widely available here. You can get it at stores that
sell imported foods. It's considered fancy to us and it is very expensive.
I just got lucky and found it at Big Lots for cheap. But in most cases,
here, it will cost so much more than the canned that most people and
certainly not very frugal people would buy it. If they even had access to
it. Most of the time you really would have to look hard for it here to even
get it. It would for sure fall under the category of gourmet food.

So while it might be common to you, canned is what is common here. That is
why you are getting the responses from sf that you are getting.

And ds1 was making a joke. What we would call fancy European food here, is
probably stuff that you eat every day over there. It's fancy to us because
it is uncommon here.

"sf" > wrote in message
...
> On Tue, 16 Sep 2014 10:42:56 -0700 (PDT), dsi1 >
> wrote:
>
>> The paste in the cans are fairly thick but I don't believe that it's as
>> concentrated as the tube stuff. For a tube, you'd probably need really
>> concentrated paste. I can buy the stuff at fancy food places. My guess is
>> that fancy European food is called "food" in the UK. :-)
>>
> I've used both can and tube. They are the same thing in different
> packaging.

I would agree. I only have the tube now because as I said, I lucked out and
found one for cheap. I don't normally even keep any tomato paste unless I
had a coupon for it making it super cheap. It is generally something I only
buy on an as needed basis. And as I said in another reply, I see fewer and
fewer recipes these days that call for it. Mostly they call for some other
form of tomato product.

On 9/16/2014 2:06 PM, Janet Wilder wrote:
> On 9/16/2014 6:29 PM, dsi1 wrote:
>> On 9/16/2014 1:05 PM, Nancy Young wrote:
>>> On 9/16/2014 6:49 PM, Janet Wilder wrote:
>>>> On 9/16/2014 7:55 AM, sf wrote:
>>>
>>>>> Conversely, tomato paste is a concentrated form of tomato sauce.
>>>>
>>>> Not really. Tomato paste is just concentrated tomato. The sauce has
>>>> other ingredients.
>>>
>>> Right. Tomato paste might be concentrated tomato puree. Sauce
>>> has herbs and whatnot.
>>>
>>> nancy
>>>
>>
>> I once bought a can of tomato puree. It was wonderful stuff - just
>> slightly thinner than paste and easier to handle. I used it pretty much
>> as I would paste. The next time I bought a different brand and it was
>> pretty much like sauce with a coarse grind. That was a disappointment.
>
> I think tomato puree is too loose to be subbed for tomato paste. My
> home made barbecue sauce has a base of a can of tomato puree.
>

You'd be right about that. Most tomato puree is an OK substitute for
tomato sauce. This stuff I used in place of paste. Unfortunately, I
forgot what brand it was. I think that it was Contadina puree but I'll
have to buy a can to find out. If it's just regular puree, I'll be sad.

"dsi1" > wrote in message
...
> On 9/16/2014 8:14 AM, sf wrote:
>> On Tue, 16 Sep 2014 10:42:56 -0700 (PDT), dsi1 >
>> wrote:
>>
>>> The paste in the cans are fairly thick but I don't believe that it's as
>>> concentrated as the tube stuff. For a tube, you'd probably need really
>>> concentrated paste. I can buy the stuff at fancy food places. My guess
>>> is that fancy European food is called "food" in the UK. :-)
>>>
>> I've used both can and tube. They are the same thing in different
>> packaging.
>>
>>
>
> Thanks for the info. When I was a kid, spacemen were supposed to eat food
> out of toothpaste tubes. I thought that was pretty cool!

I don't know if it is still available but they used to sell herbs in a tube
too. They did contain something that I wouldn't ordinarily eat but I bought
some once only because the store was out of the fresh herb that I needed. I
want to say that was cilantro but not sure. Although the flavor was fine,
the stuff came out in a finely chopped mush so that wouldn't work for all
uses. I would have preferred the real thing. I just didn't want to go to
yet another store.

On 9/16/2014 2:47 PM, Julie Bove wrote:
>
>
> Paste in a tube is not widely available here. You can get it at stores
> that sell imported foods. It's considered fancy to us and it is very
> expensive. I just got lucky and found it at Big Lots for cheap. But in
> most cases, here, it will cost so much more than the canned that most
> people and certainly not very frugal people would buy it. If they even
> had access to it. Most of the time you really would have to look hard
> for it here to even get it. It would for sure fall under the category
> of gourmet food.
>
> So while it might be common to you, canned is what is common here. That
> is why you are getting the responses from sf that you are getting.
>
> And ds1 was making a joke. What we would call fancy European food here,
> is probably stuff that you eat every day over there. It's fancy to us
> because it is uncommon here.

My Swedish step-mom thought it was funny to see my shipment of Gevalia
coffee. She could not understand why anybody would want to import the
stuff to the US. She said it was fairly ordinary coffee in her country -
like the stuff they sell here in red cans. "Hills Bros?" I said. "Yes,
that's the one - the one with the... how you say... Arabian man on the can."

Oh well, that's the breaks. Well at least I got a damn free coffee maker.

"Brooklyn1" > wrote in message
...
> On Tue, 16 Sep 2014 05:55:56 -0700, sf > wrote:
>
>>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.
>
> Nope... sauce is seasoned, paste is just tomato.
>
>>> I suppose what you see and very
>>> expensive is arguable. I don't need to use a whole tin (whatever size
>>> that
>>> might be) I can use just a very small amount and it keeps good in the
>>> tube
>>> for a long time and doesn't deteriorate ... no waste.
>>
>>There's no waste if you freeze the leftovers in small amounts.
>
> I've never in my life cooked anything that required tomato paste that
> I didn't use an entire 6 ounce can... what, you cook in 1 qt pots? The
> only use I've found for a 1 qt pot is scooping a ration of bird seed.

Many sauces or soups call for perhaps a Tablespoon of it. The only time I
use a larger amount would be for spaghetti sauce or Sloppy Joes.

On 9/16/2014 2:51 PM, Julie Bove wrote:
>
> "dsi1" > wrote in message
> ...
>> On 9/16/2014 8:14 AM, sf wrote:
>>> On Tue, 16 Sep 2014 10:42:56 -0700 (PDT), dsi1 >
>>> wrote:
>>>
>>>> The paste in the cans are fairly thick but I don't believe that it's
>>>> as concentrated as the tube stuff. For a tube, you'd probably need
>>>> really concentrated paste. I can buy the stuff at fancy food places.
>>>> My guess is that fancy European food is called "food" in the UK. :-)
>>>>
>>> I've used both can and tube. They are the same thing in different
>>> packaging.
>>>
>>>
>>
>> Thanks for the info. When I was a kid, spacemen were supposed to eat
>> food out of toothpaste tubes. I thought that was pretty cool!
>
> I don't know if it is still available but they used to sell herbs in a
> tube too. They did contain something that I wouldn't ordinarily eat but
> I bought some once only because the store was out of the fresh herb that
> I needed. I want to say that was cilantro but not sure. Although the
> flavor was fine, the stuff came out in a finely chopped mush so that
> wouldn't work for all uses. I would have preferred the real thing. I
> just didn't want to go to yet another store.

Those are pretty cool. I got a tube of basil paste in the fridge
somewhere on the bottom of a bin. Heck, I might never find it. It's one
of those things that when you finally have the perfect use for it, you
can't find it!

"Ophelia" > wrote in message
...
>
>
> "Brooklyn1" > wrote in message
> ...
>
>
>>>Conversely, tomato paste is a concentrated form of tomato sauce.
>>
>> Nope... sauce is seasoned, paste is just tomato.
>
> AT LAST! An actual answer to my question!!! Thanks, Sheldon!

PLEASE DON'T LISTEN TO HIM. He is WRONG!!!!! I posted links. One said
they are the same but different concentrations and the other says they are
almost the same. Yes, you can buy seasoned tomato sauce but it isn't all
seasoned. And when it is seasoned, it comes with different seasoning. Some
tomato sauce does have onion and bell pepper. Every brand is different. By
the same token, some tomato paste is also seasoned. So, wrong, Sheldon.
Just, wrong, wrong, wrong. Go back to your giant stock pot and cook
something, huh? Here's proof of seasoned tomato paste.

http://www.hunts.com/products/tomatoes/tomato-paste

"Opinicus" > wrote in message
...
> On Tue, 16 Sep 2014 15:27:04 +0100, "Ophelia"
> > wrote:
>
>>>>Conversely, tomato paste is a concentrated form of tomato sauce.
>
>>> Nope... sauce is seasoned, paste is just tomato.
>
> I wondered when someone was going to catch that. In villages here in
> when tomatoes have become dirt cheap in late summer you'll still see
> houses whose slightly pitched roofs are completely covered with ripe
> tomatoes laid out on plastic sheeting. The fruits are left there until
> most of the mosture has evaporated. I'm not sure what the finishing
> steps are but I know they include mashing-up and salt. The resulting
> tomato paste is some of the densest and most delicious you'll ever
> find. Because it's salted it keeps better than the store-bought kind
> but it's still more than we could ever use, hence the tubes.

Catch what? That Sheldon is wrong?

"sf" > wrote in message
...
> On Tue, 16 Sep 2014 18:04:09 +0300, Opinicus
> > wrote:
>
>> On Tue, 16 Sep 2014 15:27:04 +0100, "Ophelia"
>> > wrote:
>>
>> >>>Conversely, tomato paste is a concentrated form of tomato sauce.
>>
>> >> Nope... sauce is seasoned, paste is just tomato.
>>
>> I wondered when someone was going to catch that. In villages here in
>> when tomatoes have become dirt cheap in late summer you'll still see
>> houses whose slightly pitched roofs are completely covered with ripe
>> tomatoes laid out on plastic sheeting. The fruits are left there until
>> most of the mosture has evaporated. I'm not sure what the finishing
>> steps are but I know they include mashing-up and salt. The resulting
>> tomato paste is some of the densest and most delicious you'll ever
>> find. Because it's salted it keeps better than the store-bought kind
>> but it's still more than we could ever use, hence the tubes.
>
> Catch what? It was a simple answer to someone who couldn't figure out
> that tomato paste is concentrated tomato. Anyone who reads a label
> can figure out the rest. As far as Janet using sauce instead of
> paste, again so what?

But it's a wrong answer since either one can be seasoned. There are many
different brands and many different ingredients that may or may not be in
them. Apparently nobody reads labels.

"Ophelia" > wrote in message
...
>
>
> "sf" > wrote in message
> ...
>> On Tue, 16 Sep 2014 18:04:09 +0300, Opinicus
>> > wrote:
>>
>>> On Tue, 16 Sep 2014 15:27:04 +0100, "Ophelia"
>>> > wrote:
>>>
>>> >>>Conversely, tomato paste is a concentrated form of tomato sauce.
>>>
>>> >> Nope... sauce is seasoned, paste is just tomato.
>>>
>>> I wondered when someone was going to catch that. In villages here in
>>> when tomatoes have become dirt cheap in late summer you'll still see
>>> houses whose slightly pitched roofs are completely covered with ripe
>>> tomatoes laid out on plastic sheeting. The fruits are left there until
>>> most of the mosture has evaporated. I'm not sure what the finishing
>>> steps are but I know they include mashing-up and salt. The resulting
>>> tomato paste is some of the densest and most delicious you'll ever
>>> find. Because it's salted it keeps better than the store-bought kind
>>> but it's still more than we could ever use, hence the tubes.
>>
>> Catch what? It was a simple answer to someone who couldn't figure out
>> that tomato paste is concentrated tomato.
>
> If I am the 'someone' to whom you refer, I asked a question! Remember?
> And as it happens, you were wrong.

Actually, she wasn't. Or might not have been. You can get either product,
seasoned or not seasoned. You do have to read labels if you want to know
what is in what you are buying.

"sf" > wrote in message
...
> On Tue, 16 Sep 2014 18:55:08 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Tue, 16 Sep 2014 18:04:09 +0300, Opinicus
>> > > wrote:
>> >
>> >> On Tue, 16 Sep 2014 15:27:04 +0100, "Ophelia"
>> >> > wrote:
>> >>
>> >> >>>Conversely, tomato paste is a concentrated form of tomato sauce.
>> >>
>> >> >> Nope... sauce is seasoned, paste is just tomato.
>> >>
>> >> I wondered when someone was going to catch that. In villages here in
>> >> when tomatoes have become dirt cheap in late summer you'll still see
>> >> houses whose slightly pitched roofs are completely covered with ripe
>> >> tomatoes laid out on plastic sheeting. The fruits are left there until
>> >> most of the mosture has evaporated. I'm not sure what the finishing
>> >> steps are but I know they include mashing-up and salt. The resulting
>> >> tomato paste is some of the densest and most delicious you'll ever
>> >> find. Because it's salted it keeps better than the store-bought kind
>> >> but it's still more than we could ever use, hence the tubes.
>> >
>> > Catch what? It was a simple answer to someone who couldn't figure out
>> > that tomato paste is concentrated tomato.
>>
>> If I am the 'someone' to whom you refer, I asked a question! Remember?
>> And
>> as it happens, you were wrong.
>
> I tried to put it into simple terms.

And you were not wrong either. The entirely stupid thing here is that we
are on the Internet. I have looked up and posted the answers here. But
perhaps I am in so many kill files now that nobody is reading my posts? I
am just sick of the misinformation going on here.

"Ophelia" > wrote in message
...
>
>
> "sf" > wrote in message
> ...
>> On Tue, 16 Sep 2014 18:55:08 +0100, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>> "sf" > wrote in message
>>> ...
>>> > On Tue, 16 Sep 2014 18:04:09 +0300, Opinicus
>>> > > wrote:
>>> >
>>> >> On Tue, 16 Sep 2014 15:27:04 +0100, "Ophelia"
>>> >> > wrote:
>>> >>
>>> >> >>>Conversely, tomato paste is a concentrated form of tomato sauce.
>>> >>
>>> >> >> Nope... sauce is seasoned, paste is just tomato.
>>> >>
>>> >> I wondered when someone was going to catch that. In villages here in
>>> >> when tomatoes have become dirt cheap in late summer you'll still see
>>> >> houses whose slightly pitched roofs are completely covered with ripe
>>> >> tomatoes laid out on plastic sheeting. The fruits are left there
>>> >> until
>>> >> most of the mosture has evaporated. I'm not sure what the finishing
>>> >> steps are but I know they include mashing-up and salt. The resulting
>>> >> tomato paste is some of the densest and most delicious you'll ever
>>> >> find. Because it's salted it keeps better than the store-bought kind
>>> >> but it's still more than we could ever use, hence the tubes.
>>> >
>>> > Catch what? It was a simple answer to someone who couldn't figure out
>>> > that tomato paste is concentrated tomato.
>>>
>>> If I am the 'someone' to whom you refer, I asked a question! Remember?
>>> And
>>> as it happens, you were wrong.
>>
>> I tried to put it into simple terms.
>
> Too simple. You were wrong. You think I don't know that tomato *paste* is
> concentrated tomato. WHAT THE HELL ELSE COULD IT BE??? I have since
> learned that the sauce in tins is not paste, but diluted/seasoned. Do you
> wish to argue against that too, in which case you are arguing with others.

No, Ophelia. She *wasn't* wrong. Sheldon was. You can get either product,
at least in this country, seasoned or unseasoned. Granted, some, and
perhaps even most (not sure how many brands) tomato sauce has bell pepper
and onion in it. But it doesn't all. I noticed this when I bought some
other brand somewhere, probably Big Lots as they sell odd brands and noticed
that it tasted different. Why? It had only the tomatoes and not the onion
and pepper that I was used to.

I would have to say that in this country, tomato products are a big thing
because they are used in so many cuisines. Chinese, Italian, Mexican... So
these days I suppose for convenience sake, we can get them seasoned in a
variety of ways.

"JohnJohn" > wrote in message
...
> On Tue, 16 Sep 2014 19:40:49 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"sf" > wrote in message
. ..
>>> On Tue, 16 Sep 2014 18:55:08 +0100, "Ophelia"
>>> > wrote:
>>>
>>>>
>>>>
>>>> "sf" > wrote in message
>>>> ...
>>>> > On Tue, 16 Sep 2014 18:04:09 +0300, Opinicus
>>>> > > wrote:
>>>> >
>>>> >> On Tue, 16 Sep 2014 15:27:04 +0100, "Ophelia"
>>>> >> > wrote:
>>>> >>
>>>> >> >>>Conversely, tomato paste is a concentrated form of tomato sauce.
>>>> >>
>>>> >> >> Nope... sauce is seasoned, paste is just tomato.
>>>> >>
>>>> >> I wondered when someone was going to catch that. In villages here in
>>>> >> when tomatoes have become dirt cheap in late summer you'll still see
>>>> >> houses whose slightly pitched roofs are completely covered with ripe
>>>> >> tomatoes laid out on plastic sheeting. The fruits are left there
>>>> >> until
>>>> >> most of the mosture has evaporated. I'm not sure what the finishing
>>>> >> steps are but I know they include mashing-up and salt. The resulting
>>>> >> tomato paste is some of the densest and most delicious you'll ever
>>>> >> find. Because it's salted it keeps better than the store-bought kind
>>>> >> but it's still more than we could ever use, hence the tubes.
>>>> >
>>>> > Catch what? It was a simple answer to someone who couldn't figure
>>>> > out
>>>> > that tomato paste is concentrated tomato.
>>>>
>>>> If I am the 'someone' to whom you refer, I asked a question! Remember?
>>>> And
>>>> as it happens, you were wrong.
>>>
>>> I tried to put it into simple terms.
>>
>>Too simple. You were wrong. You think I don't know that tomato *paste* is
>>concentrated tomato. WHAT THE HELL ELSE COULD IT BE??? I have since
>>learned that the sauce in tins is not paste, but diluted/seasoned. Do you
>>wish to argue against that too, in which case you are arguing with others.
>
> You're very patient.

Well, I'm not and I'm getting sick of people posting wrong things and then
having other people believe them!

"Janet Bostwick" > wrote in message
...
> On Tue, 16 Sep 2014 10:23:12 -0400, Brooklyn1
> > wrote:
> snip
>>
>>I've never in my life cooked anything that required tomato paste that
>>I didn't use an entire 6 ounce can... what, you cook in 1 qt pots? The
>>only use I've found for a 1 qt pot is scooping a ration of bird seed.
>
> A tablespoon or so may be used to add additional caramelized flavor to
> a pan of something like onions, peppers, garlic that you are building
> into a dish. The dish doesn't have to be a tomato-centric dish and
> probably isn't. Did that make sense?
> Janet US

There is also Chinese Tomato Beef. It uses a beef gravy with a touch of
tomato paste. It is a very thick and flavorful sauce. I knew there was
something I used that paste for. That was it! Sadly, nobody else in this
house likes that stuff. So I have to either make it for myself and eat it
for days on end or make it for a potluck. I did that once and I had no
leftovers to take home. Really good stuff!

"Julie Bove" > wrote:
> "Ophelia" > wrote in message ...
>>
>>
>> "sf" > wrote in message
>> ...
>>> On Tue, 16 Sep 2014 18:55:08 +0100, "Ophelia"
>>> > wrote:
>>>
>>>>
>>>>
>>>> "sf" > wrote in message
>>>> ...
>>>>> On Tue, 16 Sep 2014 18:04:09 +0300, Opinicus
>>>>> > wrote:
>>>>>
>>>>>> On Tue, 16 Sep 2014 15:27:04 +0100, "Ophelia"
>>>>>> > wrote:
>>>>>>
>>>>>>>>> Conversely, tomato paste is a concentrated form of tomato sauce.
>>>>>>
>>>>>>>> Nope... sauce is seasoned, paste is just tomato.
>>>>>>
>>>>>> I wondered when someone was going to catch that. In villages here in
>>>>>> when tomatoes have become dirt cheap in late summer you'll still see
>>>>>> houses whose slightly pitched roofs are completely covered with ripe
>>>>>> tomatoes laid out on plastic sheeting. The fruits are left there >>> >> until
>>>>>> most of the mosture has evaporated. I'm not sure what the finishing
>>>>>> steps are but I know they include mashing-up and salt. The resulting
>>>>>> tomato paste is some of the densest and most delicious you'll ever
>>>>>> find. Because it's salted it keeps better than the store-bought kind
>>>>>> but it's still more than we could ever use, hence the tubes.
>>>>>
>>>>> Catch what? It was a simple answer to someone who couldn't figure out
>>>>> that tomato paste is concentrated tomato.
>>>>
>>>> If I am the 'someone' to whom you refer, I asked a question! Remember?
>>>> And
>>>> as it happens, you were wrong.
>>>
>>> I tried to put it into simple terms.
>>
>> Too simple. You were wrong. You think I don't know that tomato *paste*
>> is > concentrated tomato. WHAT THE HELL ELSE COULD IT BE??? I have
>> since > learned that the sauce in tins is not paste, but
>> diluted/seasoned. Do you > wish to argue against that too, in which
>> case you are arguing with others.
>
> No, Ophelia. She *wasn't* wrong. Sheldon was. You can get either
> product, at least in this country, seasoned or unseasoned. Granted,
> some, and perhaps even most (not sure how many brands) tomato sauce has
> bell pepper and onion in it. But it doesn't all. I noticed this when I
> bought some other brand somewhere, probably Big Lots as they sell odd
> brands and noticed that it tasted different. Why? It had only the
> tomatoes and not the onion and pepper that I was used to.
>
> I would have to say that in this country, tomato products are a big thing
> because they are used in so many cuisines. Chinese, Italian, Mexican...
> So these days I suppose for convenience sake, we can get them seasoned in
> a variety of ways.

I would say your experience with some off brand you found at some discount
clearance store is not the norm, which is probably why it was being sold
there in the first place. In my part of the US, all "tomato sauce" is
seasoned to some extent, but not as heavily as you are purporting. If it
is just tomato paste thinned out with water then it's called purée. Not
sauce. Purée plus salt and spices = sauce. You're the only person in this
thread trying to bring in specialized tomato products, such as "Italian
style" or "Mexican style" labeled tomato products. Everyone else is just
talking about your basic tomato paste, purée, and sauce, of which sauce IS
seasoned to some extent, but not discernibly. Please stop confusing the
issue for Ophelia and stick with common knowledge of basic products, not
specialty versions of them.

My Hunt's brand of tomato sauce, which is probably the most universal
tomato brand in the US, is tomato purée with water, salt, citric acid,
spice, tomato fiber and natural flavor. My Costco Kirkland brand tomato
sauce is purée, salt, sugar, citric acid and red pepper.
--
jinx the minx

"Janet Bostwick" > wrote in message
...
> On Tue, 16 Sep 2014 03:09:39 -0700, "Julie Bove"
> > wrote:
> snip
>>
>>Tomato sauce would be the equivalent of paste thinned down with water
>>but...
>>There are many sizes of cans so there is no telling how much she used.
>
> Tomato sauce contains tomato paste, salt, sugar, citric acid and
> depending on brand, red bell pepper or some seasoning.
> Janet US

Sugar? I don't think what I have has sugar. Lemme go look. *sigh*

I have three different brands. Winco, Hytop and S & W Organic. The Winco
and Hytop both have onion powder, garlic powder, dehydrated bell pepper and
citric acid. One (can't remember which one) had salt.

Hmmm... The S & W does have sugar! Also sea salt and red pepper.

Now the rest of these I am getting online.

Muir Glen contains sea salt, citric acid, garlic powder.

Although Hunts has several varieties, here is one:

Tomato Paste, Salt, Spices, Garlic Powder, Natural Flavors, Citric Acid.

Now this is interesting! Goya has tomato paste, modified food starch, salt
and spices. Doesn't say which ones.

Of course in my search I am unable to find any that are unseasoned but there
are tons of recipes to make the sauce. I am pretty sure that those with the
different colored tomatoes that I bought from Sur La Table (but are no
longer available) were unseasoned but perhaps they were called something
else in and not sauce?

It does look from my searching that tomato sauce is an American thing. When
you find Italian foods that are labeled as sauce, they are in fact seasoned
for pasta. But if I were to make a pasta sauce from a can of ordinary
tomato sauce, I would likely add more ingredients to it.

Now let's look at tomato paste ingredients.

Mutti. That is what I have. Tomatoes and salt.

Amore has salt as well.

Muir Glen has citric acid.

Oh horrors! Look at what is in this one! It's Contadina with Italian
Herbs. And a whole lot more!

Tomato Puree (Tomato Paste, Water), High Fructose Corn Syrup, Salt, Dried
Onions, Partially Hydrogenated Vegetable Oil (Soybean And/Or Cottonseed),
Spices, Hydrolyzed Corn Gluten, Soy & Wheat Gluten Proteins, Grated Romano
Cheese Made From Cow's Milk (Cultured Milk, Salt, Enzymes), Garlic, Citric
Acid, Yeast, Soy Flour. Contains Soybeans, Wheat, Milk.

But they do also have one that says the only ingredient is tomatoes and the
same goes for some other brands.

So... It would really seem there there is no one answer to this.

"Brooklyn1" > wrote in message
...
> On Tue, 16 Sep 2014 08:58:05 -0600, Janet Bostwick
> > wrote:
>
>>On Tue, 16 Sep 2014 03:09:39 -0700, "Julie Bove"
> wrote:
>>snip
>>>
>>>Tomato sauce would be the equivalent of paste thinned down with water
>>>but...
>>>There are many sizes of cans so there is no telling how much she used.
>>
>>Tomato sauce contains tomato paste, salt, sugar, citric acid and
>>depending on brand, red bell pepper or some seasoning.
>>Janet US
>
> Commercial tomato sauce IS tomato paste, diluted... plus seasonings.
>
> And now I'm off to the feed and grain to stock up on bird seed and
> in-shell peanuts.

I know that you can make it unseasoned and I know that I did buy some that
was unseasoned. It was some off brand so I can't remember now what it was
and searching online is not likely to turn it up as it may well have been
from an out of business company. But you can also buy seasoned tomato
paste. I have proven it.

"Julie Bove" > wrote:
> "Ophelia" > wrote in message ...
>>
>>
>> "dsi1" > wrote in message >
>> ...
>>> On Tuesday, September 16, 2014 4:07:50 AM UTC-10, Ophelia wrote:
>>>> "dsi1" <> wrote in message
>>>>
>>>> ...
>>>>
>>>>> On Tuesday, September 16, 2014 2:33:19 AM UTC-10, 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? I suppose what you see and >>> >> very
>>>>
>>>>>>
>>>>
>>>>>> expensive is arguable. I don't need to use a whole tin (whatever >>> >> size
>>>>
>>>>>> that
>>>>
>>>>>>
>>>>
>>>>>> might be) I can use just a very small amount and it keeps good in the
>>>>
>>>>>> tube
>>>>
>>>>>>
>>>>
>>>>>> for a long time and doesn't deteriorate ... no waste.
>>>>
>>>>>>
>>>>
>>>>>
>>>>
>>>>> Tomato paste in a tube is something you'd be more likely to see in >>> > your
>>>>
>>>>> part of the world. We mostly use 6 oz canned paste in the US. If I use >>> > a
>>>>
>>>>> partial can, I stick the leftover in a plastic bag and freeze it. A >>> > tube
>>>>
>>>>> would certainly be handy. The only thing that I use that comes in a >>> > tube
>>>>
>>>>> is tube paste, err, tooth paste.
>>>>
>>>>
>>>>
>>>> Thank you for your reasoned and non competitive response! Would you say
>>>>
>>>> they are a similar product, just sold differently?
>>>>
>>>>
>>>
>>> The paste in the cans are fairly thick but I don't believe that it's as
>>> >> concentrated as the tube stuff. For a tube, you'd probably need
>>>>> really >> concentrated paste. I can buy the stuff at fancy food
>>>>> places. My guess is >> that fancy European food is called "food" in the UK. :-)
>>
>> ???
>
> Paste in a tube is not widely available here. You can get it at stores
> that sell imported foods. It's considered fancy to us and it is very
> expensive. I just got lucky and found it at Big Lots for cheap. But in
> most cases, here, it will cost so much more than the canned that most
> people and certainly not very frugal people would buy it. If they even
> had access to it. Most of the time you really would have to look hard
> for it here to even get it. It would for sure fall under the category of gourmet food.
>
> So while it might be common to you, canned is what is common here. That
> is why you are getting the responses from sf that you are getting.
>
> And ds1 was making a joke. What we would call fancy European food here,
> is probably stuff that you eat every day over there. It's fancy to us
> because it is uncommon here.

Tomato paste in a tube is not as uncommon as Julie would like you to
believe. You do not need to go to a specialty or import food store to
find it. Even Target sells it. Most people just don't look for it here
(or know of it's existence) as canned paste is the standard. It is NOT
considered "fancy" nor "gourmet" to anyone other than the likes of Julie,
with her frozen boxed food tastes. And yes, frugal people DO buy it
because being able to squeeze out 1 tbsp at a time instead of opening and
throwing out most of a 6 oz. can (as most people probably do) is the more
economical option.
--
jinx the minx

"Nancy Young" > wrote in message
...
> On 9/16/2014 6:49 PM, Janet Wilder wrote:
>> On 9/16/2014 7:55 AM, sf wrote:
>
>>> Conversely, tomato paste is a concentrated form of tomato sauce.
>>
>> Not really. Tomato paste is just concentrated tomato. The sauce has
>> other ingredients.
>
> Right. Tomato paste might be concentrated tomato puree. Sauce
> has herbs and whatnot.

And so does some paste!

"dsi1" > wrote in message
...
> On 9/16/2014 1:05 PM, Nancy Young wrote:
>> On 9/16/2014 6:49 PM, Janet Wilder wrote:
>>> On 9/16/2014 7:55 AM, sf wrote:
>>
>>>> Conversely, tomato paste is a concentrated form of tomato sauce.
>>>
>>> Not really. Tomato paste is just concentrated tomato. The sauce has
>>> other ingredients.
>>
>> Right. Tomato paste might be concentrated tomato puree. Sauce
>> has herbs and whatnot.
>>
>> nancy
>>
>
> I once bought a can of tomato puree. It was wonderful stuff - just
> slightly thinner than paste and easier to handle. I used it pretty much as
> I would paste. The next time I bought a different brand and it was pretty
> much like sauce with a coarse grind. That was a disappointment.

It's all very confusing. I bought some Hunts puree (that was the only puree
I could find) and it was only slightly thicker than sauce.

"Julie Bove" > wrote:
> "Brooklyn1" > wrote in message
> ...
>> On Tue, 16 Sep 2014 08:58:05 -0600, Janet Bostwick
>> > wrote:
>>
>>> On Tue, 16 Sep 2014 03:09:39 -0700, "Julie Bove"
>>> > wrote:
>>> snip
>>>>
>>>> Tomato sauce would be the equivalent of paste thinned down with water >>>but...
>>>> There are many sizes of cans so there is no telling how much she used.
>>>
>>> Tomato sauce contains tomato paste, salt, sugar, citric acid and
>>> depending on brand, red bell pepper or some seasoning.
>>> Janet US
>>
>> Commercial tomato sauce IS tomato paste, diluted... plus seasonings.
>>
>> And now I'm off to the feed and grain to stock up on bird seed and
>> in-shell peanuts.
>
> I know that you can make it unseasoned and I know that I did buy some
> that was unseasoned. It was some off brand so I can't remember now what
> it was and searching online is not likely to turn it up as it may well
> have been from an out of business company. But you can also buy seasoned
> tomato paste. I have proven it.

Clueless.
--
jinx the minx

"Julie Bove" > wrote:
> "Janet Bostwick" > wrote in message
> ...
>> On Tue, 16 Sep 2014 03:09:39 -0700, "Julie Bove"
>> > wrote:
>> snip
>>>
>>> Tomato sauce would be the equivalent of paste thinned down with water >>but...
>>> There are many sizes of cans so there is no telling how much she used.
>>
>> Tomato sauce contains tomato paste, salt, sugar, citric acid and
>> depending on brand, red bell pepper or some seasoning.
>> Janet US
>
> Sugar? I don't think what I have has sugar. Lemme go look. *sigh*
>
> I have three different brands. Winco, Hytop and S & W Organic. The
> Winco and Hytop both have onion powder, garlic powder, dehydrated bell
> pepper and citric acid. One (can't remember which one) had salt.
>
> Hmmm... The S & W does have sugar! Also sea salt and red pepper.
>
> Now the rest of these I am getting online.
>
> Muir Glen contains sea salt, citric acid, garlic powder.
>
> Although Hunts has several varieties, here is one:
>
> Tomato Paste, Salt, Spices, Garlic Powder, Natural Flavors, Citric Acid.
>
> Now this is interesting! Goya has tomato paste, modified food starch,
> salt and spices. Doesn't say which ones.
>
> Of course in my search I am unable to find any that are unseasoned but
> there are tons of recipes to make the sauce. I am pretty sure that those
> with the different colored tomatoes that I bought from Sur La Table (but
> are no longer available) were unseasoned but perhaps they were called
> something else in and not sauce?
>
> It does look from my searching that tomato sauce is an American thing.
> When you find Italian foods that are labeled as sauce, they are in fact
> seasoned for pasta. But if I were to make a pasta sauce from a can of
> ordinary tomato sauce, I would likely add more ingredients to it.
>
> Now let's look at tomato paste ingredients.
>
> Mutti. That is what I have. Tomatoes and salt.
>
> Amore has salt as well.
>
> Muir Glen has citric acid.
>
> Oh horrors! Look at what is in this one! It's Contadina with Italian
> Herbs. And a whole lot more!
>
> Tomato Puree (Tomato Paste, Water), High Fructose Corn Syrup, Salt, Dried
> Onions, Partially Hydrogenated Vegetable Oil (Soybean And/Or Cottonseed),
> Spices, Hydrolyzed Corn Gluten, Soy & Wheat Gluten Proteins, Grated
> Romano Cheese Made From Cow's Milk (Cultured Milk, Salt, Enzymes),
> Garlic, Citric Acid, Yeast, Soy Flour. Contains Soybeans, Wheat, Milk.
>
> But they do also have one that says the only ingredient is tomatoes and
> the same goes for some other brands.
>
> So... It would really seem there there is no one answer to this.

You cannot lump in your "Contadina with Italian Herbs" into this
conversation. Everyone else is discussing plain oil' tomato paste and
sauce. Sauce and paste that is only labeled as "tomato sauce" or "tomato
paste". Not "flavored", not "with Italian Herbs", which is what that is.
Seasoned is not the same as flavored. Only for you is there more than one
answer. For the rest of us, it's pretty clear cut. Get it?
--
jinx the minx

On Tue, 16 Sep 2014 17:37:51 -0700, "Julie Bove"
> wrote:

> They are very expensive but I would lose little dabs in the freezer. I
> don't like hunting for things.

I've managed to keep them in sight, mainly because they are used
often.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 16 Sep 2014 17:48:19 -0500, Janet Wilder >
wrote:

> On 9/16/2014 7:50 AM, sf wrote:
> > On Tue, 16 Sep 2014 15:29:03 +0300, Opinicus
> > > wrote:
> >
> >>
> >> Except when I'm making a BIG batch of our spaghetti sauce (old family
> >> recipe) for freezing, we rarely use tomato paste in this house so the
> >> tube is economical for us. Even the smallest tins go moldy before we
> >> can use the stuff up; and no, the "float olive oil on top" trick
> >> doesn't work. At least not in our refrigerator.
> >
> > I learned a trick here a long time ago for keeping tomato paste.
> > Measure it out in one tablespoon amounts and freeze for later use.
> >
> >
> I buy it in the tube. You can refrigerate the open tube and it lasts a
> pretty long time.

I don't need it to last very long, just longer than it would if it was
refrigerated.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 16 Sep 2014 15:30:11 -0700, "Julie Bove"
> wrote:

> From what I can gather, in this country in past times, the sauce wasn't as
> widely available.

That is SO NOT true.

> When I was a kid, recipes for things like Sloppy Joes and
> spaghetti sauce called for paste but it was IIRC a ratio of 1 small can of
> paste and 3 cans of water to thin it down.

Because that's what your mother *wanted* to use.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 16 Sep 2014 18:18:42 -0700, "Julie Bove"
> wrote:

> No, Ophelia. She *wasn't* wrong. Sheldon was.

Thank you. Read the label. Sauce has salt, preservatives and
sometimes a sweetener, but those other things are in huge letters on
the label to make it stand out from plain tomato sauce and they are
usually not in sauce, but a chunkier style of canned tomato. If
anyone is so inclined, they can buy tomato paste with added herbs &
spices. It isn't any less tomato paste, it's just doctored up at the
factory. Same with tomato sauce. The sauce is what it is, it's just
doctored up.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.