On Jul 8, 5:04 pm, Kris > wrote:
> On Jul 8, 4:34 pm, Omelet > wrote:
>
>
>
> > In article . com>,
>
> > Kris > wrote:
> > > Hi all,
>
> > > It's been a while, but I had to ask this. How do I turn a small can of
> > > tomato paste into something akin to tomato sauce?
>
> > > Tomato sauce is the one ingredient for tonight's dinner (Spanish rice)
> > > that I forgot to buy, and it's too darn HOT to go out and buy some, so
> > > I'm going to try & improvise.
>
> > > I'm assuming I'll add water, S&P, maybe onion powder (if I have some,
> > > which I don't think I do).
>
> > > Anyone know ratios/other ingredients?
>
> > > Many thanks to any help,
> > > Kris
>
> > Spanish rice...
>
> > I'd add garlic, onion (fresh cooked would be preferable to powder but
> > it's not that big of a deal), a smidge of chili powder and some cumin.
> > Salt and pepper to taste.
> > --
> > Peace, Om
>
> > Remove _ to validate e-mails.
>
> > "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson- Hide quoted text -
>
> > - Show quoted text -
>
> How much water to paste?
>
> I mean, I can easily make a basic tomato pasta sauce, but am not quite
> sure how to duplicate a can of tomato sauce! Seems likeit should be so
> simple,

You want " to duplicate a can of tomato sauce." Why? That's bizarre,
almost like trying to make spaghetti and meatballs that are just like
Chef Boyardee..
>
> Thank you for your suggestions!
>
> Kris

--Bryan