07-08-2005 10:46									#1
	Tomato paste Support Apolyton, pre-order Civilization IV

So I was making pizza today and got this 5-lb can of tomato paste, of which I've used about 1/10th so far.

Any suggestions for what to do with the rest?

	07-08-2005 10:49									#2
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Lots and lots of spaghetti .

	07-08-2005 10:59									#3
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Throw it at homeless people and disabled veterans.

	07-08-2005 11:11									#4
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Why did you get 5 lbs and not 5 ozs?

	07-08-2005 12:49									#5
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5 pounds of tomato paste.. lordy
i guess id divide it up into small sections and freeze it.
that should last you quite a while....lol

	07-08-2005 13:16									#6
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talk about buying economy sized to save money. Even I'm not that cheap. I just buy the small cans.

You are not supposed to put metal cans in the frigerator (I'd imagine the freezer as well). So you'll have to put them in freezer safe tupperware containers and freeze them. And then make spagheti like every week. I love spagheti, I probably could eat it every week.

I suppose you can make other stuff with it. But spaghetti and tacos are about the only 2 meals I know how to cook. . Aside from cooking meat on a grill, that is.

	07-08-2005 15:54									#7
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You can use it as a base for a breadspread for breakfast . You have to mix in finely-chopped onions , some garlic , and some butter , with salt and pepper . Heat it and stir it until the thing loses its excess water , and becomes spreadable .

Then yiou can store what you've just made by freezing it , and use it by heating it before use and spreading it on toasted bread , then put some cheese on top of that .

	07-08-2005 16:06									#8
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quote: Originally posted by Riesstiu IV Throw it at homeless people and disabled veterans.

	07-08-2005 16:11									#9
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I'll open a cuisine thread later this day. Apolyton Cuisine I. Be prepared.

	07-08-2005 16:13									#10
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Keine wurst, bitte.

Only good food.

Or else.

	07-08-2005 16:13									#11
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That's everyone's choice. It'll be a sanctuary of recipe exchange.

	07-08-2005 16:15									#12
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My vegetable soup pwnz

	07-08-2005 19:34									#13
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quote: Originally posted by Kidicious Why did you get 5 lbs and not 5 ozs?

I was making pizza for about 20 people, although I didn't make enough dough so it ended up being about 5 servings. More pizza is being made today with an expected use of another 2 lbs.

	07-08-2005 20:02									#14
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metric system

	07-08-2005 20:49									#15
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quote: Originally posted by aneeshm You can use it as a base for a breadspread for breakfast . You have to mix in finely-chopped onions , some garlic , and some butter , with salt and pepper . Heat it and stir it until the thing loses its excess water , and becomes spreadable . Then yiou can store what you've just made by freezing it , and use it by heating it before use and spreading it on toasted bread , then put some cheese on top of that .

This looks good but I can't eat garlic. Will it be ok without it?

	07-08-2005 22:52									#16
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turn some into a sauce with red wine, mushrooms, salt, pepper, stock, garlic, and onions. Use that as a base for sauteing chicken pieces. Sprinkle some fresh thyme in near the end.

	07-08-2005 23:26									#17
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"Heat it and stir it until the thing loses its excess water "

you must be thinking of tomato sauce..
paste has no water.... its already thick.

	07-08-2005 23:29									#18
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quote: Originally posted by Kidicious This looks good but I can't eat garlic. Will it be ok without it?

Naw, you can nix the garlic. No worries.

	07-08-2005 23:32									#19
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I never do the reducing to tomatoes to make sauce of them. I usually add flour to thicken and tomato paste to get it back into colour. of course, if you use too much flour, the taste is gone. so be careful. works wonders for consistency though.

	07-08-2005 23:42									#20
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Tomato paste is literally paste, a thick, sticky substance the consistancy of stiff mashed potatoes, roughly. I wouldn't use it by itself for anything, but it helps thicken tomato sauces quite well. As tomatoes are berries, tomato paste is frequently rather sweet, like sun-dried tomatoes.

	07-08-2005 23:48									#21
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ive used paste before to make sauce.
have to add quite a bit of stock or water.
and lots of fresh herbs..
like che said its sort of sweet.
add a good beef stock from a long cooked roast and id probably add some good canned tomatos crushed .

but reading back i wonder if its really paste you have or if its just a large can of sauce... ?

	07-08-2005 23:52									#22
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Our family recipe for marinara involves one large can of tomato sauce, 4oz of tomato paste, salt, herbs, spices, and grated romano. These days, though, jarred sauce is such high quality stuff, that' its just easier to buy it. In the old days, Ragu was the only stuff you could get.

	08-08-2005 03:08									#23
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Pasta sauce is a good idea, though we already have a jar of that in the fridge. However I did found the solution - 10 more pizzas.

	08-08-2005 03:12									#24
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Eat it right out of the can. It's mighty tasty.

	08-08-2005 03:18									#25
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Make it pasta sauce, pour in freezer bags... freeze. Defrost for the next spaghetti.

	08-08-2005 03:22									#26
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lLTETP! will be the new motto of this kitchen.

	08-08-2005 10:58									#27
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quote: Originally posted by Kidicious This looks good but I can't eat garlic. Will it be ok without it?

It'll be fine without garlic , don't worry .

	08-08-2005 16:16									#28
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Get a couple of bushels of tomatoes and start pasting them.

	08-08-2005 17:35									#29
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I use tomato paste in chili now and then, and it is just as good as tomato sauce, just add a cup of water to a 5oz. can of paste. Also good for minestrone.

Generally, we just use it for pizza. Wifey makes the sauce and then fills ice cube trays with it, freezes them, then places them a plastic bag. One "ice cube" of pizza sauce is good for one small pizza. Works for us.