Tomato paste vs tomato sauce
Tell me which you prefer and why?
Thanks Mike |
Sauce. Paste always tastes a little bitter to me. Even when I'm using it in a recipe, I can taste it. Gonna make some myself this year, maybe I'll like it better.
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[QUOTE=Carriehelene;496813]Sauce. Paste always tastes a little bitter to me. Even when I'm using it in a recipe, I can taste it. Gonna make some myself this year, maybe I'll like it better.[/QUOTE]
I have never had paste taste bitter.:) I buy the Cento brand. I prefer paste over sauce. Why because it takes up less space and is more versatile. If you want a ketchup to die for start out with tomato paste. Worth |
I think you're talking about apples & oranges here. Tomato sauce & tomato paste are two completely different animals with two completely different uses. Neither one can sub for the other.
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I have never really cared for the flavor of tomato paste. It's hard to describe, maybe "overcooked"? That said, I do keep a tube of Italian "doppio concentrato" in my fridge. It's more convenient than the stupid cans and has a brighter flavor.
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I've never heard of that Adriana. Will have to look for it. I've never cared for the taste of paste...not sure why.
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It's called Doppio Concentrato
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There are lots of brands. You can find it in Italian delis or gourmet food shops.
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Ditto GardeningCook, different products, different uses.
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We have these tubes of paste in the store.
What brand of paste you buy can make a big deference in the flavor. If it is processed too hot yes it will taste bad or burned. You want to reduce it down at a very low temperature, somewhere around 150F. When you open up a can of paste you can see anything to a dark color to a bright red color. I get the bright red stuff. The traditional way of making paste is to spreading reduced (sauce)? out on a flat board and letting it dry in the sun. The term tomato sauce is a generic term for may types of reduced tomatoes. I hardly ever buy tomato sauce and by paste, puree, crushed, and chopped tomatoes with no spices added. Worth |
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