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Kris[_1_] Kris[_1_] is offline
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Default How do I make tomato sauce out of tomato paste?

On Jul 8, 10:06 pm, Bobo Bonobo® > wrote:
> 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.

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> > > "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson- Hide quoted text -

>
> > > - Show quoted text -

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> > 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- Hide quoted text -
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> - Show quoted text -


Not quite. I want it because it's an INGREDIENT for a recipe. A recipe
I enjoy "as is" so I wanted to find a way to have the ingredient.
Tomato sauce is a staple which is often used, by the way. Not so
freaky, unlike trying to duplicate Chef Boyardee as you suggest.

Why bother replying to the post if you find my request so repellent? I
received helpful advice from other cooks.

Kris