Tomato Paste

2 boys under 3 and a year of social distancing will do that to you. Garlic, bbq sauce, ketchup, tater tots, frozen veggies, lots of food, out of brain power and energy. Any thoughts for something easy?

In Season 21, French-Inspired Comfort Food, Bridget Lancaster had a gadget for measuring out tomato paste. Does anyone know what it is called? I've been searching on their website and on the web and coming up with nothing. I must have it.

https://preview.redd.it/s296ne6sa9l61.png?width=692&format=png&auto=webp&s=92c519396d7bb4962c6f91dea98fbf17408801e7

My tomato sauce is usually :

• EVOO sauteed onions

• Can of crushed tomato

• Ground beef

• Oregano

• Basil

• Bit of lemon juice

• Bit of wine

But nearly every recipe out there calls for a tablespoon of tomato paste. What is the role of this ingredient since the sauce already has tomatoes and the quantity is small ?

Many of the cooking videos I watch use tubes of tomato paste as opposed to cans. Naturally, I look at the grocery store (Wegmans) only to find that it costs 5x more per ounce than the canned.

Can someone explain why anyone buys their tomato paste like this?

So, I was looking at a recipe that called for "1 tbsp of tomato paste", and, obviously the cans don't come in that size, but, what do you guys do when a recipe calls for a portion of something like that? Plan other recipes around it so you can use up the rest? Scoop it all out into something that'll go on the freezer and hope you don't forget about it? Admit defeat at the beginning and just trash it immediately?

Hey there!

So I went to a Turkish supermarket in my hometown and bought two big cans of what I believed to be peeled tomatoes, but at home I found out it was in fact thick tomato paste.

I only use tomato paste in small quantities (~20g) to thicken pasta sauce or in a curry or smth but now I've got two 800g cans of the stuff and I don't want to leave the cans open for longer than three days, so I was wondering if anyone would know some dishes/have some ideas that require a boatload of this stuff. All help is appreciated!

When I’m cooking with tomato paste, I usually squeeze some straight from the tube to my mouth. It is slightly sweet and has a very deep satisfying flavour. Excellent quick snack when you are craving something umami tasting.

I wanted to cook Shepherds Pie for dinner and I was wondering if Gochujang would be an acceptable replacement for tomato paste or would it ruin the dish? Just trying to see other people's thoughts.

Edit: The recipe calls for the option of adding a 6oz can of tomato paste to the dish when cooking. Just saw the gochujang and thought, is this a bad idea?

So I've been making a fair amount of stews/other dishes with some preally nice fancy tomato paste from the import store. Its beautiful and has SUCH a depth of flavour. but my GOD it can give me heatburn! I've tried masking it with a bit of honey/molasses/sugar as the recipie requires, but that acid is still there, just hiding!

My question is this; are there any herbs or vegetables that are strongly basic, that I could add in tiny amounts, or add to the paste nm even smaller amounts, so that I can enjoy that sweet flavour sans esophagus melting acid?!

My question is this; are there any herbs or vegetables that are strongly basic, that I could add in tiny amounts, or add to the paste nm even smaller amounts, so that I can enjoy that sweet flavour sans esophagus melting acid?!

EDIt: guys please be patient with my typing. Im on a very old stiff keyboard and im used to typing very fast, so not everything is registering.

EDIT2: I see my doc regularely. Ill ask him in a few weeks THANK YOU ALL FOR THE KIND AND THOUGHTFUL RESPONSES! MERRY CHRISTMAS!

Instead of tinned tomatoes I've ended up with a large (2200g 4.8 lbs) of concentrated tomato paste. I can't return it and don't want to see it go to waste. Does anyone have any suggestions on how to use it up? I don't have any particular dietary limitations and like, or will try, most things.

Slides right out. Use the back of a knife or spatula to scrape it clean. Squish can flat to save space in the recycling.

hi friends, I made some chili with rotel(can) and seasoned ground beef and red kidney beans(can), and onions and garlic. And then I realized I forgot the tomato sauce/paste cuz I was thinking just the rotel would be okay - ohhh was I wrong </3. Tomorrow I plan to re-heat the chili (not re-cook, but re-heat) I would just like to know if tomato sauce or tomato paste would be better? My experience with tomato paste is that it was very hard to glaze it around everywhere in the pan as well as not very liquidy, whereas for this chili I'm looking for something a bit more liquidy and was thinking about just using sauce for that. Like right now it tastes dry - it's good - just dry. I would opt in for both if you guys recommend that too - I would just not prefer it because I'm waiting on my paycheck to spend. Thank you!