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2. Tomato purée - Wikipedia

   en.wikipedia.org/wiki/Tomato_purée

   Tomato purée is a thick liquid made by cooking and straining tomatoes. [1] The main difference between tomato paste , tomato purée, and tomato sauce is consistency ; tomato puree has a thicker consistency and a deeper flavour than sauce.

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

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4. 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.

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

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   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. OK, this one is definitely ...

6. 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 ...

7. Never Buy Jarred Pasta Sauce Again With This Slow ... - AOL

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   A bolognese sauce is a thicker, creamier sauce, with milk as one of the ingredients, and very little tomato product. A meat sauce is usually heavily tomato-based. Related: 85+ Ground Beef Recipes

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

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9. Paste (food) - Wikipedia

   en.wikipedia.org/wiki/Paste_(food)

   A paste made of fat and flour and often stock or milk is an important intermediary for the basis for a sauce or a binder for stuffing, whether called a beurre manié, [2] a roux [3] or panada. [4] Sago paste is an intermediary stage in the production of sago meal and sago flour from sago palms.