I am making a recipe and need two cups of tomato sauce, and I am out
of tomato sauce and tomato puree. Has anybody ever made tomato sauce
from adding water to tomato paste before? Or should I put a can of
diced tomatoes into the food processor and blend them until there's
nothing but sauce? Thanks.

"Michael O'Connor" > wrote in message
...
>I am making a recipe and need two cups of tomato sauce, and I am out
> of tomato sauce and tomato puree. Has anybody ever made tomato sauce
> from adding water to tomato paste before? Or should I put a can of
> diced tomatoes into the food processor and blend them until there's
> nothing but sauce? Thanks.


You can do it. Add about 1.5 time water as paste, you may need a little
sugar and spices.

Tom

Tom wrote on Sun, 22 Mar 2009 12:26:12 -0400:


> "Michael O'Connor" > wrote in message
> ...
>> I am making a recipe and need two cups of tomato sauce, and I
>> am out of tomato sauce and tomato puree. Has anybody ever
>> made tomato sauce from adding water to tomato paste before? Or
>> should I put a can of diced tomatoes into the food
>> processor and blend them until there's nothing but sauce? Thanks.

> You can do it. Add about 1.5 time water as paste, you may need
> a little sugar and spices.

Should work! I just recently commented on my favorite recipe for ragu
that uses tomato paste not sauce or canned tomatoes.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Mar 22, 7:54*am, "Michael O'Connor" > wrote:
> I am making a recipe and need two cups of tomato sauce, and I am out
> of tomato sauce and tomato puree. *Has anybody ever made tomato sauce
> from adding water to tomato paste before? *Or should I put a can of
> diced tomatoes into the food processor and blend them until there's
> nothing but sauce? *Thanks.

The first way is easiest; the second way needs some reducing as well
as the blending. -aem

"Michael O'Connor" > wrote in message
...
>I am making a recipe and need two cups of tomato sauce, and I am out
> of tomato sauce and tomato puree. Has anybody ever made tomato sauce
> from adding water to tomato paste before? Or should I put a can of
> diced tomatoes into the food processor and blend them until there's
> nothing but sauce? Thanks.

Either can work; that is how my wife makes her sauce. Depends on what you
want as an end result. If you want some texture, use the paste, water, and
add the diced tomatoes. The diced will break down a bit as they are cooked
and stirred.

"Michael O'Connor" wrote:
>
>I am making a recipe and need two cups of tomato sauce, and I am out
> of tomato sauce and tomato puree. Has anybody ever made tomato sauce
> from adding water to tomato paste before?

Why not... all canned tomato sauce (even ketchup) is made from tomato paste
(tomato concentrate)... simply dilute and season to taste.

"Michael O'Connor" > wrote in message
...
>I am making a recipe and need two cups of tomato sauce, and I am out
> of tomato sauce and tomato puree. Has anybody ever made tomato sauce
> from adding water to tomato paste before? Or should I put a can of
> diced tomatoes into the food processor and blend them until there's
> nothing but sauce? Thanks.

It depends on what you're making. I almost always gently process diced
tomatoes and simmer gently to the taste and degree of viscosity I want.

In article >,
says...
>
> In article
> >,
> "Michael O'Connor" > wrote:
>
> > I am making a recipe and need two cups of tomato sauce, and I am out
> > of tomato sauce and tomato puree. Has anybody ever made tomato sauce
> > from adding water to tomato paste before? Or should I put a can of
> > diced tomatoes into the food processor and blend them until there's
> > nothing but sauce? Thanks.
>
> Just dilute tomato paste. That's what I would do anyway.
> 2 parts water (or stock) to 1 part paste, or less if you want it to be
> thicker.


No doubt! I love tomato paste! But then I like pretty much all tomato
based sauces. And hey, lycopene is present in cooked tomato product and
it's becoming evident thqt lycopene helps reduce BP.

In article
>,
"Michael O'Connor" > wrote:

> I am making a recipe and need two cups of tomato sauce, and I am out
> of tomato sauce and tomato puree. Has anybody ever made tomato sauce
> from adding water to tomato paste before? Or should I put a can of
> diced tomatoes into the food processor and blend them until there's
> nothing but sauce? Thanks.

Just dilute tomato paste. That's what I would do anyway.
2 parts water (or stock) to 1 part paste, or less if you want it to be
thicker.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On 2009-03-22 11:54:29 -0400, "Michael O'Connor" > said:

> I am making a recipe and need two cups of tomato sauce, and I am out
> of tomato sauce and tomato puree. Has anybody ever made tomato sauce
> from adding water to tomato paste before? Or should I put a can of
> diced tomatoes into the food processor and blend them until there's
> nothing but sauce? Thanks.

I've never done it, but I see no reason why you couldn't put the diced
tomatoes in the FP....you might drain first, but save the liquid to get
the consistency you want.

sam

We've had this discussion before......but,
Betty Crocker says 3/4 cup tomato paste plus 1 cup water equals 2 cups
tomato sauce. (Without the few spices in tomato sauce).

Libby

On Mar 22, 8:32*pm, (Fred/Libby Barclay) wrote:
> We've had this discussion before......but,
> Betty Crocker says 3/4 cup tomato paste plus 1 cup water equals 2 cups
> tomato sauce. *(Without the few spices in tomato sauce).
>
> Libby

The math major in me doesn't understand how 3/4 cups tomato paste and
1 cup water equals 2 cups tomato sauce. Shouldn't it be 1 3/4 cups?
I needed the tomato sauce for Cincinnati Chili, which I wound up not
making today due to a most unfortunate Migraine - I'll fix it tomorrow.

"Michael O'Connor" mightily wopped forehead:
> (Fred/Libby Barclay) wrote:
> We've had this discussion before......but,
> Betty Crocker says 3/4 cup tomato paste plus 1 cup water equals 2 cups
> tomato sauce. (Without the few spices in tomato sauce).
>
> Libby

I needed the tomato sauce for Cincinnati Chili, which I wound up not
making today due to a most unfortunate Migraine.

Coulda had a V-8... WOP! hehe

In article
>,
"Michael O'Connor" > wrote:

> I am making a recipe and need two cups of tomato sauce, and I am out
> of tomato sauce and tomato puree. Has anybody ever made tomato sauce
> from adding water to tomato paste before? Or should I put a can of
> diced tomatoes into the food processor and blend them until there's
> nothing but sauce? Thanks.

Do it. The canned tomato sauce may well be made of tomato paste and
water.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - pot pie
"What you say about someone else says more
about you than it does about the other person."