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Random recipe questions
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[quote:Pilgrim001:MV81MjAxNDM4Xzk1NjcxOTkzX0VBOEEyOThD] [quote:south of eden:MV81MjAxNDM4Xzk1NjcxNjgyXzhGQ0E2RjY2] [quote:Pilgrim001:MV81MjAxNDM4Xzk1NjcwMTM3X0ExQTczM0My] [quote:^Mike:MV81MjAxNDM4Xzk1NjY5ODUzX0JGMjkwREU4] [quote:Pilgrim001:MV81MjAxNDM4Xzk1NjY5NzE5XzMwQ0M2NkNG] [quote:south of eden:MV81MjAxNDM4Xzk1NjY5NjI1XzEzOTUxMzEw] Have an abundance of tomatoes! Making spaghetti sauce for the first time and as usual when I have to add tomato paste, it's always just a tablespoon. Really? Would it hurt to add the entire tiny can and move on? [/quote] Please list the ingredients. I would probably leave it out, or use a small can of tomato sauce instead. Or plan on pizza tomorrow. [/quote] Something's wrong with your post :hmm: [/quote] What? If I could see his ingred. list, I might have suggestions. sauce, paste, juice, chopped, whole tomatoes are all interchangeable to some degree. I might use the LEFTOVER paste as the base for a pizza tomorrow. So what is wrong? I can't imagine the recipe that only calls for 1 tbsp of tom. paste. WTF? I usually only use a recipe as a starting point and add or subtract as I see fit. [/quote] so, here is the recipe I went with - as a guide anyway, but wasn't sure about the paste? Added more than they said, but don't know if it mattered. https://cooking.nytimes.com/recipes/1017650-quick-fresh-tomato-sauce Anyway, added bread crumbs to thicken it up and it turned out ok. Seemed to work for the recipients :) [/quote] If you had made the whole pot of sauce from fresh tomatoes, I wouldn't have added tomato paste to it. Just simmer it down to the desired consistancy. I probably would have used GP flour or corn starch to thicken it if I was tired of simmering it and wanted it thicker. There must be hundreds of ways to make Marinara so just be inventive about it. In the Philippines, we had catsup (ketchup) made from bananas, so you can see there is a lot of room for invention in whatever you do or make. Maybe that's why I like to cook, but I never make anything the same way twice. [/quote]
Original Message
Why is it everytime I have to use tomato paste it only calls for a tablespoon or so?
What do I do with the rest of it?
Should I freeze or just put the whole can in - screw it!
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