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An important factor is the type of tomatoes, and more specifically, how watery they are. For example, roma tomatoes tend to be more fleshy, so I rarely go above 1:1 with those, while hothouse tomatoes can be very watery, so I may even go up to 3:1.


Ratio should be 1 onion and 2 tomatoes.reason is onion is naturally sweet in taste and when u caramelised it it's become more sweet so adding double quantity of tomato help to balance the sweet in ur gravy.


We buy large cans at home just like you do. We prevent it from spoiling by freezing it. Stored in the freezer the paste stays good for months, it's just a matter of correct storage. What we do is the following: spoon a portion into a plastic bag -> twist the bag around several times -> tie off with a tierib (we use the thingies you get in the package with ...


Tomato paste is very concentrated, you often don't need more than a spoon. 500g or 1kg cans are really for commercial purposes where you will go through it quickly. The only way to store it long term is to freeze it, so you could parcel it up in single use bags I suppose. I'd suggest getting smaller cans you will get through, or buy it in a tube. Tubed ...


There is no way to stop it. The storage lifetime of opened tomato paste is 5-7 days (you can check storage lifetime at StillTasty). You have to buy smaller packages of the paste.


You can get a decent idea just from nutrition labels. Tomatoes are the only ingredient, so pretty much all the numbers on the nutrition label are proportional to the amount of tomatoes in the can. Calories have the most granularity, so: peeled whole tomatoes: 0.21 calories/gram diced tomatoes: 0.21 calories/gram tomato sauce: 0.33 calories/gram crushed ...

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