New answers tagged tomatoes
I have experimented much and have found that using a 12 ounce can of tomato paste results in an acidic quality to the sauce, which is undesirable(at least when cooking in standard size pot). The following combination results in a good sauce: two 14.5 ounce cans of crushed tomatoes, one 6-ounce can of tomato paste, 1 heaping teaspoon of sugar, 1 tablespoon ...
(Answering as a Canadian here and assuming the terms 'purée' and 'paste' have been clarified in other answers with paste being purely tomatoes and a very thick 'paste'-like consistency...) 1 cup tomato purée = 2 tbsp tomato paste + enough water to make 1 cup total (technically an additional 14 tbsp of water)
San Marzano tomatoes are generally preferred for Italian tomato sauces because they are denser, fruitier, have a slightly lower acidity, and break down well when cooked. I've made both fresh and fresh-cooked tomato sauces from the San Marzanos my mother-in-law grows, and would prefer these over just about any other tomato variety for sauce-making ...
I can't speak to the canned variety, but my neighbor grows San Marzanos and gave me a big bag last fall. They were fantastic, much better for sauce than any of the other tomatoes I've grown. I'll be planting them myself this year.
The fact that any raw ingredients were frozen is irrelevant for the sauce you intend to freeze. It is 100% safe to freeze a cooked sauce, though the quality of taste may be affected. You can test it first if you like, put part in the freezer and keep the rest refrigerated. Thaw the frozen sample the next day and if it is still acceptable add the rest to the ...
I frequently freeze for up to 6 months various homemade tomato based pasta sauces, bbq sauces and hot sauces and have not had any trouble. Just thaw and make sure you mix well.
The moisture in the fridge allows rust to start forming
Probably. Depends on your sauce; some sauces do not tolerate freezing (e.g., they "break"). The fact that your tomatoes were frozen at one point doesn't matter. Mostly warnings about not re-freezing foods are due to quality loss. For example, each time you freeze a vegetable, it will turn closer to mush. Safety warnings are primarily about quick thawing ...
a can of tomato paste per pound of salsa
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