Tomato Paste Question

skeipOctober 16, 2012

I have a Hot Sauce recipe that calls for x amount of fresh Tomatoes cooked down and juiced as one of the components of the sauce. I have an abundance of Tomato PASTE (6oz cans) and I'm wondering how much water I would have to add to come up with a reasonable facsimile to Tomato Juice, or if this is just a waste of a can of Tomato Paste. TYIA.


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I think the flavor of the end result would be compromised. But who knows? If you have not made the recipe before you could be on to something new! JMHO

    Bookmark   October 16, 2012 at 9:26PM
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I think it's going to be too sweet, Steve, but if you're making a small amount I'd give it a try. It might be really good, I like the sweet/hot combo!


    Bookmark   October 16, 2012 at 10:23PM
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A quick search found this:

Out of tomato sauce? Grab a can of tomato paste from your pantry, and whip up a quick substitute.

Prep Time: 2 minutes

Total Time: 2 minutes


Tomato paste


1. Mix together one part tomato paste and one part water until well blended.

    Bookmark   October 16, 2012 at 11:02PM
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Equal parts tomato paste and water are still very thick...I think perhaps you might add more liquid....and not necessarily water.
I don't find tomato paste sweet..?? It's just a concentrated tomato sweeter than tomatoes cooked way down.
I think it'll be fine.....try it and see.
Linda C

    Bookmark   October 16, 2012 at 11:10PM
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How many tomatoes and what size are in the recipe? Is it supposed to be a watery hot sauce or a thick one? I would be concerned with getting too much tomato flavor into the sauce - I seldom make hot sauce with tomatoes, although I do make it with tomatillos. Do you have a particular use in mind for the sauce or is it supposed to be for a more general use? If you post the entire recipe, it will be easier to help.


    Bookmark   October 17, 2012 at 12:11PM
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It's something new I found and I have so many hot peppers to do something with. It's thin, and fairly aggressively flavored with other things, onion, garlic, vinegar, carrots, etc, supposed to be a Sriracha type sauce. I hate to waste the last of my vine ripe tomatoes on a sauce where I could get away with a canned product. The can lists the only ingredient as Tomatoes, so I would think that I could thin it down and have it be OK. I may just experiment with it and see what I can come up with. If it's any good, I'll post a recipe. Thanks for the advice!


    Bookmark   October 17, 2012 at 1:04PM
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But Sriracha Sauce doesn't have tomatoes in it...

    Bookmark   October 17, 2012 at 1:08PM
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