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  2. 6 Substitutes for Tomato Paste to Use When You Run Out ... - AOL

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  3. Need a Substitute for Tomato Sauce? Here Are 10 Genius ... - AOL

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    Tomato Paste. Tomato paste is an ideal substitute for tomato sauce because, well, ... Use one 10-ounce can of tomato soup to replace 1 cup of tomato sauce in any recipe. 4. Ketchup.

  4. 6 Substitutes for Tomato Sauce If You Run Out of the Pantry ...

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  5. Tomato purée - Wikipedia

    en.wikipedia.org/wiki/Tomato_purée

    It differs from tomato sauce or tomato paste in consistency and content; tomato purée generally lacks the additives common to a complete tomato sauce and does not have the thickness of paste. [4] The standard consistency of tomato puree is more than or equal to 7% but less than 24% natural total soluble solids. [5]

  6. Tomato sauce - Wikipedia

    en.wikipedia.org/wiki/Tomato_sauce

    Tomato sauce is a popular, commercially produced table sauce, similar to tomato ketchup, which is typically applied to foods such as meat pies, sausages, and fish and chips. [17] Some sources say that Australian tomato sauce has less tomato than ketchup, [18] but this varies between brands.

  7. Tomato soup - Wikipedia

    en.wikipedia.org/wiki/Tomato_soup

    Industrial tomato soup is primarily tomato puree: that is, tomato paste and water with a few other ingredients added to enhance flavor and physical properties of the food. [ citation needed ] The tomato is a high acid food therefore, "the tomato is not considered a high-risk food, as the pH of the fruit generally ranges from pH 4.2–4.9 with ...

  8. Homemade Ketchup Recipe - AOL

    www.aol.com/food/recipes/homemade-ketchup

    1. Heat a medium sized pot over low heat. Add olive oil and onions. Cook until translucent, approximately 10 minutes. 2. Add onions and remaining ingredients except for lemon juice to a slow ...

  9. Tomato paste - Wikipedia

    en.wikipedia.org/wiki/Tomato_paste

    Tomato paste. Tomato paste is a thick paste made from tomatoes, which are cooked for several hours to reduce water content, straining out seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate. [1] It is used to impart an intense tomato flavour to a variety of dishes, such as pasta, soups and braised meat.

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