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2. 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]

3. 6 Substitutes for Tomato Paste to Use When You Run Out ... - AOL

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4. Fish paste - Wikipedia

   en.wikipedia.org/wiki/Fish_paste

   Fish paste is fish which has been chemically broken down by a fermentation process until it reaches the consistency of a soft creamy purée or paste. Alternatively it refers to cooked fish that has been physically broken down by pounding, grinding, pressing, mincing , blending , and/or sieving , until it reaches the consistency of paste. [ 1 ]

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

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   Once the sun-dried tomatoes have softened and the liquid has been slightly reduced, purée the entire contents of the pan using a blender or food processor and use the resulting sauce in a 1:1 ...

6. List of sauces - Wikipedia

   en.wikipedia.org/wiki/List_of_sauces

   Hunter's sauce (Polish: sos myśliwski) – Tomato puree, onions, mushrooms, fried bacon and pickled cucumbers. [ citation needed ] Mizeria – Type of salad from Poland – A kefir or sour cream sauce or salad with thinly sliced cucumbers, sugar and herbs.

7. What Are the Differences Between Tomato Paste, Tomato Sauce ...

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8. Romesco - Wikipedia

   en.wikipedia.org/wiki/Romesco

   Romesco sauce is often confused with similar sauces, particularly salsa de calçots or salvitxada. During the springtime, salsa de calçots is served as an accompanying dip for calçots, a spring onion typical to Catalonia, during traditional springtime calçot barbecues called "calçotades." During calçotades, calçots are roasted over an ...

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.