Hello:

I have run into many recipes that call for a small amount of tomato
paste. This means that either I have to throw away the remaining paste
or save it somehow and date it, etc which means that I will throw away
the can.

I have seen tubes of paste here and there but the contents are salty.
Is there a low sodium tomato paste tube product out there somewhere? I
would be willing to mail order if it is available.

Thank You

Matthew Harelick

Matthew wrote:

> Hello:
>
> I have run into many recipes that call for a small amount of tomato
> paste. This means that either I have to throw away the remaining paste
> or save it somehow and date it, etc which means that I will throw away
> the can.
>
> I have seen tubes of paste here and there but the contents are salty.
> Is there a low sodium tomato paste tube product out there somewhere? I
> would be willing to mail order if it is available.


That shouldn't be a problem. How about compensating by using
less salt is the recipe? Or better yet (much better), use regular
tomato paste. You don't need some specialized product.

Try putting regular tomato paste in a plastic bag with all the air
squeezed out and keep it in the fridge. Put it in a pint zip bag,
cut a corner off the bag, and squeeze it out when needed.

It keeps quite well that way. It's fine for up to a month. Tomato
paste is a high acid, low moisture product so it keeps quite well
refrigerated.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

wow, that's a great idea...does it really work? I hate paying $3 a pop
for those fancy tubes of Italian paste, but it's so handy for putting a
little bit into beans, soups, etc. that I pay the expense fot a tube
but use the cans when I need a whole lot at once, like when I make
spaghetti sauce.

Jude wrote:
> wow, that's a great idea...does it really work? I hate paying $3 a pop
> for those fancy tubes of Italian paste, but it's so handy for putting a
> little bit into beans, soups, etc. that I pay the expense fot a tube
> but use the cans when I need a whole lot at once, like when I make
> spaghetti sauce.

Naw, just continue as you're doing. The tubes are great for when you
want just a little. Sodium content is not meaningful for the quantity
you're using, and you can adjust it elsewhere in the recipe. Besides,
the ones I get from Cost Plus/World Market are, as you say, from Italy
and have great flavor. -aem

Jude wrote:

> wow, that's a great idea...does it really work? I hate paying $3 a pop
> for those fancy tubes of Italian paste, but it's so handy for putting a
> little bit into beans, soups, etc. that I pay the expense fot a tube
> but use the cans when I need a whole lot at once, like when I make
> spaghetti sauce.

Yes, it works. Bacteria needs high moisture and low acid conditions,
so it's not a problem with tomato paste. Exposure to oxygen will
change it's appearance and make it rust colored though. Keeping
it away from air in an airtight bag solves this.

If you keep it refrigerated, it's fine for a month or so. Maybe
more. At some point it will develop mold. It doesn't keep
indefinitely, but most people can use a can's worth within a
month or two.

Don't bother with the tubes.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

i beleive you can also cover the leftovers in the jar wiht a layer of olive
oil, that will keep it from going mouldy

c

"Matthew" > wrote in message
oups.com...
> Hello:
>
> I have run into many recipes that call for a small amount of tomato
> paste. This means that either I have to throw away the remaining paste
> or save it somehow and date it, etc which means that I will throw away
> the can.
>
> I have seen tubes of paste here and there but the contents are salty.
> Is there a low sodium tomato paste tube product out there somewhere? I
> would be willing to mail order if it is available.
>
> Thank You
>
> Matthew Harelick
>

Hi:

The thing is that I don't to participate in the high maintenance
activity of saving the stuff in the bag. I just want to find a low
sodium tube of tomato paste.

Matthew

Matthew wrote:

> Hi:
>
> The thing is that I don't want to participate in the high maintenance
> activity of saving the stuff in the bag. I just want to find a low
> sodium tube of tomato paste.
>
> Matthew

High maintenance? Open the can and put the stuff into a bag.
I don't see a maintenance issue here.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On 2005-11-28, Matthew > wrote:

> The thing is that I don't to participate in the high maintenance
> activity of saving the stuff in the bag. I just want to find a low
> sodium tube of tomato paste.

You want us to squeeze it for you, too? ESADA!

nb

Mi e' parso che aem abbia scritto:

>> wow, that's a great idea...does it really work? I hate
>> paying $3 a pop for those fancy tubes of Italian paste,
>> but it's so handy for putting a little bit into beans,

> adjust it elsewhere in the recipe. Besides, the ones I
> get from Cost Plus/World Market are, as you say, from
> Italy and have great flavor. -aem

Which brands do you find there? Mutti? Cirio? Parmasole?
The latter is a good one, while I don't know the others.
They're particularly usefull to make ragout.
--
Vilco
Think Pink , Drink Rose'

"Matthew" > wrote in message
oups.com...
> Hello:
>
> I have run into many recipes that call for a small amount of tomato
> paste. This means that either I have to throw away the remaining paste
> or save it somehow and date it, etc which means that I will throw away
> the can.
>
> I have seen tubes of paste here and there but the contents are salty.
> Is there a low sodium tomato paste tube product out there somewhere? I
> would be willing to mail order if it is available.
>
> Thank You
>
> Matthew Harelick

I just put the remainder of the tomato paste in a freezer bag and freeze it.
It keeps indefinitely and is easy to slice off a tablespoon or two at a
time.

Audrey

"Vilco" > ha scritto nel messaggio
...
> Mi e' parso che aem abbia scritto:
>
>>> wow, that's a great idea...does it really work? I hate
>>> paying $3 a pop for those fancy tubes of Italian paste,
>>> but it's so handy for putting a little bit into beans,
>
>> adjust it elsewhere in the recipe. Besides, the ones I
>> get from Cost Plus/World Market are, as you say, from
>> Italy and have great flavor. -aem
>
> Which brands do you find there? Mutti? Cirio? Parmasole?
> The latter is a good one, while I don't know the others.
> They're particularly usefull to make ragout.
> --
> Vilco
> Think Pink , Drink Rose'

I have never seen Parmasole , here in Italy, Vilco
Mutti Cirio and Star, yes!
Cheers
Pandora
>
>

No, I want a tube of low sodium tomato paste.

I get Amore brand; it says it's imported from Italy. They also make a
"pesto paste", bu that's just silly as I make fresh pesto all the time!

On 27 Nov 2005 17:24:31 -0800, "Matthew" > wrote:

>Hello:
>
>I have run into many recipes that call for a small amount of tomato
>paste. This means that either I have to throw away the remaining paste
>or save it somehow and date it, etc which means that I will throw away
>the can.
>
>I have seen tubes of paste here and there but the contents are salty.
>Is there a low sodium tomato paste tube product out there somewhere? I
>would be willing to mail order if it is available.

I've never seen tomato paste in a tube in any level of saltiness... in
Australia it usually came in glass jars and you just kept the jar in
the fridge and tossed it out when it went mouldy (usually four to six
weeks - it keeps a long time in the fridge but not forever).

If you only want a little at a time, it freezes very well - now I get
it in cans and I just put it into an icecube tray so I can use a cube
or so at a time...

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit

Karen AKA Kajikit > wrote in
:

> I've never seen tomato paste in a tube in any level of saltiness... in
> Australia it usually came in glass jars and you just kept the jar in
> the fridge and tossed it out when it went mouldy (usually four to six
> weeks - it keeps a long time in the fridge but not forever).

I've never seen it in a tube here, either. However, you can get it in a box
of single serve (2 tbsp) sachets, both in normal and no added salt. I
usually have a box of these in the pantry.

Rhonda Anderson
Cranebrook, NSW, Australia

We make pesto between May and September which is around its seasonal
time in this area.

Hello Rhonda:

In the US I have only seen it in two forms. An inexpensive can or in a
tube and the tubes have been salty.

Matthew