[shel]

Hi Gang,

I'm just starting to understand the use of tomato paste and how it can benefit some of the cooking I do.

I recently purchased a small can of Contadina organic tomato paste, and it tasted pretty good (far, FAR better than the pastes I remember from the last time I tried tomato paste, where the paste tasted "tinny" and somewhat off.

I've been wracking my brain for several days now, and have visited just about every store in which I usually shop, and cannot find the Contadina on the shelf of any of them. I cannot recall where I bought it!

So, two things: what's your favorite brand of tomato paste and what suggestions might you offer for making a home made tomato paste?

Thanks,

Shel

[phatch]

For small dabs I use the Amore brand paste in a tube. Costs more but much less waste and convenient. I have some other paste in the pantry for when I need a bigger dose. I don't remember the brand off hand.

Phil

[oldschool1982]

Actually I rarely use paste. I try to rely on reduction to thicken my tomato sauces. But when I do I have aslo found thet the organic is much better that the regular. To me it has more of a sweet tomato flavor and less bitter bitterness. I've never used the "We've got eight great tomatoes in that itty-bitty can" brand before but have found WholeFoods 365 label with some enjoyment. I do have the KA attachment for veg to make puree for paste but sadly I have never made my own.

[Jenyfari]

I thought that this looked like a good recipe.

http://www.cuisinedumonde.com/tomato_paste.html

[JonK]

We use tomato paste for enriching sauces or adding a dollop of flavor to a soup, and this often means only a tablespoon or two. We wrap the leftover paste in plastc wrap and then put that in a plastic bag whch goes into the freezer. It's easy to cut off a frozen chunk of the stuff with a serrated knife the next time we need some. After about a month, the surface dries out, even with the most diligent wrapping, so we toss it if it's still around. I haven't tried the paste in a tube to see how long it would keep, but that sounds worth a try.

We still can find Contadina locally the last time I looked. The company is now owned by Del Monte, and yes, I too remember the catchy Stan Freeberg jingle that helped elevated it from a local to a national product.

[shel]

Originally Posted by Jenyfari

I thought that this looked like a good recipe.
http://www.cuisinedumonde.com/tomato_paste.html

While poking around the web, I came across that one too. It gives me what I wanted to know about the technique needed to make a simple, straightforwart paste. Others recipes I found were short on technique and filled with other ingredients.

Thanks,

Shel

[shel]

Originally Posted by JonK

We use tomato paste for enriching sauces or adding a dollop of flavor to a soup, and this often means only a tablespoon or two. We wrap the leftover paste in plastc wrap and then put that in a plastic bag whch goes into the freezer [...] I too remember the catchy Stan Freeberg jingle that helped elevated it from a local to a national product.

That's what I did with my leftover paste - I don't remember the Freeberg jingle. Care to post it?

Thanks for jumping in,

Shel

[Free Rider]

I freeze tomato paste in tablespoon size hunks, so I can have a handy already-sized piece if I ever need it. I rarely use tomato paste though.

[saraskitchen]

I've heard Muir Glen is good, I haven't tried it yet though.

[MellyBelly]

I usually just buy whatever is on sale. I tend to use it a lot for spaghetti sauce and sloppy joes.