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Tomato Paste Question

Posted by skeip (My Page) on
Tue, Oct 16, 12 at 20:35

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.


Follow-Up Postings:

RE: Tomato Paste Question

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

RE: Tomato Paste Question

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!


RE: Tomato Paste Question

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.

RE: Tomato Paste Question

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

RE: Tomato Paste Question

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.


RE: Tomato Paste Question

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!


RE: Tomato Paste Question

But Sriracha Sauce doesn't have tomatoes in it...

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