Gallery

arugpizza.jpg pestopizza.jpg tomatopizza.jpg chipizza.jpg sausbread.jpg mozzpizza.jpg porkbutsaus.jpg roasttompizza.jpg ribs2.jpg
Jan
26

Tomato Paste Taste Test Tuesday – Episode 143

By Patrick

Tomato Paste is a very versatile ingredient that often gets overlooked or only used when making a big red sauce for pasta. Paste comes in cans and also tubes for added versatilaity. What is nice about the tubes of paste is that it gives you more of a chance to experiment using in other dishes. Making a quick sauce on the stove for meat you can add a dash of paste in adding another layer of flavor to the dish, along with anchovy paste in the tube I think they should be a staple in every cook’s fridge.

Paste is mostly used in red sauce to help give it body and a depth of flavor not often achieved with tomatoes on their own. I like to use it for making quick sauces for pizza or a light base for a focaccia bread. Enjoy

Categories : Taste Test Videos
  • castello

    Great tips for pizza sauce and those cheese balls are addictive. I must try them with some tomato paste. I used to love pizza rolls from genos but they've gotten more mysterious over the years.

  • http://www.moyeboystoys.blogspot.com/ Michelle

    Thank you! I have never used tomato paste for anything…I think I'll try it on my next pizza. Will not try it on cheese balls, though.

  • http://www.kherize5.com Suzanne Vara

    The thickness of tomato paste is a helper when making sauce. The texture of it combined with the liquidity of the crushed tomatoes does provide a balance. Never tried the garlic one but will keep it in mind as it may be easier than cutting up a clove (garlic allergy/issues tends to get in the way). Would you settle for a camera gal instead of guy who reaps the benefits of the good food?

    Love the download of disqus! So much easier to comment. Muah

  • KAHUNA

    Yes camera girls are welcome and preffered- I do not think the garlic in the paste will be enough for making a pasta sauce so i would stick with the fresh garlic for that or use a garlic press- no peeling or touching the raw garlic flesh required-

  • KAHUNA

    no doubt Castello those things are addictive – the only goo part is Little Kahuna has a freak out when I try to have some

  • http://www.vtwinemedia.com/ BurroBoy

    Tomato paste is a serious secret weapon in the kitchen…very important in a good capanata as well.

    It's definitely more expensive than the Cento, Contadina, Pope, etc pastes….but have you tried the paste from Muir Glen? They are a line of organic tomato products that are easily found in co-ops and places like Whole Foods. We use them, not because of the organic status, but because all of their products are so damn good. Cans of whole peeled fire roasted tomatoes, and ketchup too…

  • KAHUNA

    I am a big fan of the Muir Glen Fire Roasted line and will often just lay them right on the pizza before cooking-Have not had their ketchup though will give it a whirl

  • KAHUNA

    I am a big fan of the Muir Glen Fire Roasted line and will often just lay them right on the pizza before cooking-Have not had their ketchup though will give it a whirl

Archives