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Offline franksolich

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primitives discuss canned tomato paste
« on: February 16, 2013, 05:08:18 PM »
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snagglepuss (8,496 posts)    Tue Feb 12, 2013, 03:59 PM

Two simple but terrific ideas I found online concerning canned tomato paste.

1 - Open both ends of a can of tomato paste then use one lid to push the paste cleanly out
 
2 - If you are going to use just a portion of the paste, divide the remaining paste into 1-2 tablespoon portions onto a sheet of tin foil then cover with foil and freeze

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LiberalEsto (15,723 posts)    Tue Feb 12, 2013, 04:00 PM

1. I used to put the extra paste into self-seal plastic bags and then freeze it.

Now I buy tomato past in a tube, like toothpaste. Much easier to measure.

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global1 (10,355 posts)    Wed Feb 13, 2013, 05:16 PM

25. Instead Of Freezing It Still Put It In The ZipLoc Bag And Store In The Fridge....

then cut the corner off the ziploc and use it like a tube - squeezing the paste out the corner - like if you were going to frost a cake.

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antiquie (635 posts)    Tue Feb 12, 2013, 04:04 PM

2. Is idea two safe?

I've forgotten the chemistry, but I understood tomato-based acid would react with the aluminum foil.

^^^the antique hippie primitive who just got stuck with 150 pounds of bananas.

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Major Nikon (8,601 posts)    Tue Feb 12, 2013, 04:15 PM

4. It will, but not to the degree that is unsafe

The problem is that aluminum foil is just not the best choice for storing foods high in acid for other reasons. It will impart off flavors for one thing. You don't have to worry about deterioration of the foil in the freezer, but it can be a problem in the refrigerator. PVC cling wrap may also not be the best idea. LDPE cling wrap isn't a bad choice with a layer of aluminum foil over that.

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Graybeard (6,462 posts)    Tue Feb 12, 2013, 04:08 PM

3. Freeze paste in ice cube tray.

The individual cubes of tomato paste are easily removed for adding to soups, etc.

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cbayer (117,698 posts)    Tue Feb 12, 2013, 04:31 PM

6. I like the tomato paste that comes in a tube (like a toothpaste tube).

Need a tablespoon? Not a problem!

In my experience, it last pretty much forever, too.

Might cost a little more, but it's overall value is great in my experience.

^^^lives on a tiny boat; still hasn't mentioned what her son had to be scared straight of.

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Warpy (67,047 posts)    Tue Feb 12, 2013, 04:44 PM

7. Bag the tin foil

The acid in the tomato will eat right through it.

Better to use plastic, instead. Or freeze on waxed paper on a cookie sheet and then dump the frozen lumps into a baggie.

^^^the defrocked warped primitive, she with the face like Hindenburg's.

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Phentex (7,490 posts)    Tue Feb 12, 2013, 06:08 PM

15. 3- a rubber spatula bends into the can and scoops every bit right out. Rinse. Recycle.

^^^what franksolich does too.
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Offline Carl

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Re: primitives discuss canned tomato paste
« Reply #1 on: February 16, 2013, 05:17:10 PM »
I don`t use tomato paste as I have my own sauce from the garden tomatoes or I buy the quite inexpensive Ragu already made sauce.
With that disclaimer I have never once in my life thought there could be any reason for opening a can of "paste" where you would not use the entire thing nor could not wash out and use all of it with a little hot water swirled around.

Am I wrong here?
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Offline Chris_

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Re: primitives discuss canned tomato paste
« Reply #2 on: February 16, 2013, 05:19:41 PM »
That's why they make smaller cans.  Duh huh.
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Offline IassaFTots

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Re: primitives discuss canned tomato paste
« Reply #3 on: February 16, 2013, 05:27:12 PM »
I have used smaller amounts before, and have frozen the leftovers.  In a ziploc. 
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Offline I_B_Perky

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Re: primitives discuss canned tomato paste
« Reply #4 on: February 16, 2013, 06:34:05 PM »
Quote from: Carl on February 16, 2013, 05:17:10 PM
I don`t use tomato paste as I have my own sauce from the garden tomatoes or I buy the quite inexpensive Ragu already made sauce.
With that disclaimer I have never once in my life thought there could be any reason for opening a can of "paste" where you would not use the entire thing nor could not wash out and use all of it with a little hot water swirled around.

Am I wrong here?

Same here. I can around 100-120 qts of Romas every fall. That lasts me till the next year. Screw the store bought crap.Tastes like shit in my opinion.
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Offline DLR Pyro

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Re: primitives discuss canned tomato paste
« Reply #5 on: February 16, 2013, 06:39:52 PM »
Quote
snagglepuss (8,496 posts)    Tue Feb 12, 2013, 03:59 PM

Two simple but terrific ideas I found online concerning canned tomato paste.

1 - Open both ends of a can of tomato paste then use one lid to push the paste cleanly out

Works with a can of Spam too DUmmy, but I just sort of figured it out myself and didn't need to go online to get the idea.  ::)
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Offline Jasonw560

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Re: primitives discuss canned tomato paste
« Reply #6 on: February 16, 2013, 08:08:44 PM »
Quote from: I_B_Perky on February 16, 2013, 06:34:05 PM
Same here. I can around 100-120 qts of Romas every fall. That lasts me till the next year. Screw the store bought crap.Tastes like shit in my opinion.

We're starting tomatoes next weekend. Planing on canning them.  :-)

Any suggestions for canning?

Also, need a good spaghetti sauce recipe to try.
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Offline LC EFA

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Re: primitives discuss canned tomato paste
« Reply #7 on: February 16, 2013, 09:48:47 PM »
I just buy the sachet packs or tubes of paste. Doesn't get exposed to air - doesn't get that foul taste to it.
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Offline Maxiest

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Re: primitives discuss canned tomato paste
« Reply #8 on: February 17, 2013, 09:41:24 AM »
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1 - Open both ends of a can of tomato paste then use one lid to push the paste cleanly out

Seriously?

I have known this since I was a kid and learned about suction.
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Offline Dori

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Re: primitives discuss canned tomato paste
« Reply #9 on: February 17, 2013, 11:36:20 AM »
Quote from: Jasonw560 on February 16, 2013, 08:08:44 PM
We're starting tomatoes next weekend. Planing on canning them.  :-)

Any suggestions for canning?

Also, need a good spaghetti sauce recipe to try.

I've canned tomatoes.  It's easy.  I just wash them, remove any soft spots, cut into cubes and put into sauce pan.  Don't add water, they will make plenty of their own as they stew.  Pour off excess water and fill hot sterile canning jars.  Fill jars with a half inch air space at top.  Wipe tops of jars (no moisture or seeds) and put on rubber sealing caps, then go back one quarter turn on the cap to slightly loosen.  Sit upright in large kettel filled with water to cover tops of jars.  Bring to boil.  When the water starts boiling, turn flame down to simmer for about 15-20 minutes.  Turn flame off and let sit a while.  Carefully remove hot jars to a dry area to cool.  When you hear all the seals pop, you know they are sealed, screw outer cap on tight and store.  Another way I check to be sure it has a good seal is to remove outer cap and hold upside down over sink and check for leaks.  If it leaks (or cap falls off) they didn't seal tight.  I've not had that happen, but I check anyway.

My spaghetti sauce that I also make for lasagne, manacotti etc.
I don't use prepared sauces, because I can't stand the taste of sugar in mine.

1 lb Italian sweet or hot sausage.
One large onion chopped.
4 buds chopped garlic.
(Brown sausage add garlic and onion until onion is translucent.)
Add one quart of stewed tomatoes or the large can of crushed tomatoes.
Add one 8oz can of tomato sauce.  (I don't like the taste of tomato paste)
Add 8-16 oz of water.
Add 4 tbs of dried oregeno, 2 tbs of dried basil and 1 tsp of chili powder (optional)
I also like to add a lb of sliced muchrooms if I have them.

Let simmer on low until you get the desired thickness and spoon over pasta. This should serve 6-8 people.

If you have any leftover sauce, put it into freezer bags and freeze for another meal.
 
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