TOMATO PASTE SUBSTITUTE TOMATO SAUCE FREE Tomato sauce or marinaraįor some dishes (like these adorable cauliflower-crust breakfast pizzas), crushed tomatoes and tomato paste are combined to create a sauce. You can skip both of these ingredients and use one that does the work for you: store-bought tomato sauce. Just remember that the recipe won’t be nearly as thick as it would be if you had used tomato paste, and might need some extra time to reduce on the stove. But if you’re looking for tomato flavor without the thickness, sub in 3 tablespoons of tomato sauce for every tablespoon of tomato paste. Canned crushed tomatoesĭon’t have six hours to make tomato paste from scratch, but still want a bit of that flavor and thickness? Open a can of tomatoes, strain out all the liquid to make it as thick as possible and then mash it with a spatula as it cooks. This quick pantry pasta from Half Baked Harvest would taste delightful with some extra crushed tomatoes swapped in for the paste, no? Start with 2 tablespoons of crushed tomatoes for every tablespoon of tomato paste, then adjust according to taste and thickness. (P.S.: You can also use fresh tomatoes instead of canned. Strain them of their seeds and liquid, then simmer them until thick, just like canned tomatoes. You can also blend them instead before reducing in the pan. You'll need about one medium tomato for every tablespoon of tomato paste.) 4. OK, hear us out: Ketchup might not have the same thickness as tomato paste, but it is a bit thicker than tomato sauce and can add a touch of tanginess because it contains vinegar and sugar. Try it in recipes that don’t rely on tomato paste exclusively as a thickener, like chili. Because ketchup is thinner and has more water than tomato paste, you might need to reduce your dish on the stove for longer than usual to get it to the right thickness. Swap in 1 tablespoon of ketchup for every tablespoon of tomato paste the recipe calls for. Let’s say you’re cooking a dish that calls for tomato paste to provide a pop of flavor, but tomato isn’t a crucial flavor that needs to be included. ( Vegetable tagine with fluffy couscous, for example.) Grab a jar of roasted red peppers-or roast them yourself, if you’re so inclined-then remove the skins and stick them in the food processor. Purée the red peppers until smooth, then add them to your recipe. It’s not going to offer the exact same thickness to the dish, but it will create a depth of flavor that will have your guests trying to guess the secret ingredient. Use 1 tablespoon of red pepper purée for every tablespoon of tomato paste. Yes, you can totally make tomato paste at home. It’s not hard, but it is time consuming and you'll need several pounds of tomatoes.
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