Doctor says low sodium so now I have to make my own tomato sauces ( pizza, spaghetti etc ). So I look up a bunch of recipes online to decide what to add and in what proportions ( using no salt added tomato products of course ).
The problem is that one recipe calls for whole tomatoes, another calls for diced, another puree and paste.
What are equivalent amounts ( in terms of "tomatoness" ) of each so I can compare these recipes?
To clarify as asked by Jefromi. I'm basically trying to compare ingredients and instructions
For example (made up off course ):
Recipe 1 calls for 15 ounces Tomato sauce 8 ounces Tomato paste 1 lb ground beef 3 cloves of garlic 1 large onion ... Recipe 2 calls for 32 oz Diced Tomato 1-1/2 lb ground beef 5 gloves of garlic 3 medium onions ...
I want to "normalize" each recipe so that they contain the "same" amount of tomato product, then see which contains proportionally more beef, more garlic, more onions etc.
So in these recipe, if the 32 ounces of Diced Tomato is the same as 1-1/2 times 15 oz sauce +8 oz paste then they contain proportionally the same amount of beef, Recipe 2 calls for slighty more garlic ( about 10% more ) etc.