Guest guest Posted March 29, 2007 Report Share Posted March 29, 2007 I've always wondered about that. If you're taking an already salted tomato juice and reducing he volume through boiling, wouldn't you end up with a VERY salty tomato paste? Maybe the only/best way to make it is with fresh tomatoes cooked and boiled? Theresa (in Vancouver, Canada) > > You can buy commercially made tomato juice that has > nothing else except salt on the label, and simmer that down into your > own homemade tomato paste, sauce, ect. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2007 Report Share Posted March 30, 2007 So how do you get it beyond the sauce stage without it all sticking to the pan and scorching? To me the sauce starts to smell odd when it gets really thick and I've never had the nerve to take it farther. , mom to > > You can buy commercially made tomato juice that has > > nothing else except salt on the label, and simmer that down into your > > own homemade tomato paste, sauce, ect. > > > > > > > --------------------------------- > TV dinner still cooling? > Check out " Tonight's Picks " on Yahoo! TV. > > Quote Link to comment Share on other sites More sharing options...
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