Re: Tomato Paste

[Guest guest]

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.

[Guest guest]

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.

>

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