Tomato Paste

Every once in a while I'm left with 90 percent of an opened can of tomato paste in the fridge. These cans are really cheap and so I don't feel that bad about wasting some, once in a while. But, I'm curious to learn about new, interesting uses for tomato paste.

Yes, I know you can freeze unused paste in smaller portions and then just thaw what you need, when you need it. I also know that you can buy paste in a tube, and use as much or as little as you want at a time. I'm also not interested in using tomato paste to enhance tomato sauce or soup.

if you're often finding yourself with 90% full cans of tomato paste, you'd probably be a good candidate for the Amore tomato paste that comes in a tube instead... it's double concentrated so you use less, and it lasts forever. it's good to have at least a tube on hand for when you just need a tablespoon or two.

http://tinyurl.com/amoretomatopaste as an example.. that's a 12 pack on amazon (that works out to $2.22 tube, free ship/no tax) ... or http://tinyurl.com/ydh69jo

just about any decent grocery store here should have it too, but it's usually at least $3 or 4 in stores here.

Darren72 wrote:I also know that you can buy paste in a tube, and use as much or as little as you want at a time.

You can also buy it in a 6.3 oz. glass jar. (refrigerate after opening )

Lowell Foods sells All natural no preservative paste (product of Poland) and you can contact them to see if it is sold near you. http://www.lowellshop.com/index.php?setlang=en

Ron

I suggest stews, braises, and mixing it with root vegatables when roasting.

I used some in Cooks Illustrated's version of Chicken Tikka Masala which was actually quite good. I have to say, CI has some surprisingly good stir-fry recipes as well. I tend to embellish them or hybridize them with other recipes but they have some really nice tips (e.g. cooking aromatics at the end so they don't burn).

Cook's Illustrated is a big proponent of using tomato paste when making stews, adding it after you have browned the meat and the aromatics, along with flour to cook for a bit before deglazing.

thaiobsessed wrote:Cooks Illustrated's version of Chicken Tikka Masala

This is what I'm making for dinner tonight. I've made it from this recipe several times.

I presume that CI's fondness for a bit of tomato paste in all sorts of stew and soup recipes has to do with its umami contribution.

Katie wrote:

thaiobsessed wrote:Cooks Illustrated's version of Chicken Tikka Masala

This is what I'm making for dinner tonight. I've made it from this recipe several times.

I presume that CI's fondness for a bit of tomato paste in all sorts of stew and soup recipes has to do with its umami contribution.

Using a curry of theirs as a canvas for tonight's New Years meal, it's the only way to get the Brits to eat their black-eyed peas only problem is I had to buy paste this year. I went through all of mine from 2010 by Labor Day 2011 & didn't get around to making any in 2011. Suggested tomato paste brands to purchase?

Ruhlman adds it to beef stock

The Spice House carries a tomato powder that might be a reasonable alternative to tomato paste, and the powder keeps for ages after being opened.

http://www.thespicehouse.com/spices/tomato-powder

Many times if a recipe calls for tomatoes and they are cooked down in the process, I use paste especially if I have an opened can.
Canned paste is so inexpensive it doesn't make sense to purchase any other product.-Dick

jblth wrote:The Spice House carries a tomato powder that might be a reasonable alternative to tomato paste, and the powder keeps for ages after being opened.

http://www.thespicehouse.com/spices/tomato-powder

Hi,

A friend made her own tomato powder by dehydrating tomatoes and grinding them in a food processor or coffee grinder. I was given a few tablespoons and told to treat it like gold, because there was a lot of tomato represented there. She used hers to sprinkle on top of food as a finishing touch.

Regards,

I use it in jambalaya-like concoctions, as well for very quick pasta sauces: saute some veggies, add whatever cooked meat or sausage that's in the fridge, enough tomato paste to make it red and maybe a squeeze of lemon or a dash of vinegar to take the "canned" edge off.

I never use up a can or jar, so I freeze it in little portion-sized lumps in a baggie. When I need some, I just dig out a hunk and toss it into the pot!

I'm not the biggest lover of tomato paste and I dislike excessive packaging, but I've become a fan of Hunt's individual packets.



The tomato paste itself is nothing special, but the two-tablespoon pouches really reduce my paste waste. Beats opening a can, taking out 2 tablespoons, covering the can with aluminum foil, shoving it to the back of the refrigerator, then tossing it out after it grows mold.

Mutti from Italy is a big step up in quality and the tube format makes so much sense (yes, Mutti is guilty of excessive packaging too). One of their several tomato pastes, Intenso with semi-dried tomatoes seems particularly good.



If I could find a local source (has anyone seen it around?), I'd be a regular purchaser.

I'm not a true Trader Joe's fanboy, but I'm enjoying playing around with this new product.



Umami is now available in paste form. Who knew? Ingredients are tomato puree, red wine vinegar, parmesan cheese, black olives, anchovy paste, sugar, salt, garlic, extra virgin olive oil, mushroom powder, balsamic vinegar, sunflower oil, and lemon juice concentrate. It's like super-savory tomato paste, less salty and more balanced than I expected from the ingredient list. A squirt works wonders in some soups and stews where I might add a little tomato paste. Hell, I've even eaten a squirt on bread, something I'd never consider with Hunt's. Has anyone else tried this stuff?

Haven't tried the Trader Joes version yet but ingredients are comparable to what I presume it is copying, Taste #5 Umami Paste. We use that stuff religiously. Favorite application, aside from the uses you've mentioned: mix a teaspoon or so into a couple of tablespoons of good mayo, spread on a salmon filet, sear skin bottom in skillet then transfer to broiler for bubbling and browning the topping, evocative of the Dynamite treatments at some Japanese places.

annak wrote:Haven't tried the Trader Joes version yet but ingredients are comparable to what I presume it is copying, Taste #5 Umami Paste. We use that stuff religiously. Favorite application, aside from the uses you've mentioned: mix a teaspoon or so into a couple of tablespoons of good mayo, spread on a salmon filet, sear skin bottom in skillet then transfer to broiler for bubbling and browning the topping, evocative of the Dynamite treatments at some Japanese places.

Sold.

I tend to freeze tomato paste that is left over. The only problem is that you need to store these small packets in a particular spots.

I freeze it too, individually wrapped Tbs. amounts in cling plastic inside a freezer bag, labelled "tomato paste" with the date. I do the same with canned chipotles.

I haven't bought canned tomato paste in years; I'm a total convert to the paste in the tubes. Amore brand is pretty easy to find, and last week I picked up a tube of Cento at Tenuta's in Kenosha. It's very easy to squeeze out the tablespoon or two you need and keep the tube in the fridge for the next time. No baggies, no freezer needed.

leek wrote:I freeze it too, individually wrapped Tbs. amounts in cling plastic inside a freezer bag, labelled "tomato paste" with the date. I do the same with canned chipotles.

I don't think you need to go to that effort with chipotles in adobo.

I open the can and use what I need. I throw a piece of aluminum foil on top and freeze the whole can. I take the can out of the freezer on the morning of the day I need it and use what I need that night. I throw the aluminum foil back on and put it back in the freezer. I usually throw out after the third freezing, though I rarely have anything left after that.