Talk:Tomato paste

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So what is it?[edit]

Is tomato paste just cooked down tomato juice? Ocanter (talk) 00:35, 9 February 2008 (UTC)[reply]

First sentence says "made by adding sugar." A quick review of common product labels for (unseasoned) tomato paste suggests tomatoes are the only ingredient. Can "sugar" be dropped?208.196.65.106 (talk) 16:24, 10 July 2010 (UTC)[reply]

Paste and Puree have different Product definitions by USDA. http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3010853 Puree NTSS must be lower than 24 and higher than 8. Paste is NTSS higher than 24. Paste should be composed of tomatoes, small amount of Citric acid if necessary to adjust the pH level as tomato from farm to farm may have difference of acidity, and small amount of Calcium Chloride somewhere in the process to firm up the tomatoes. Heath concentration will increase tomatoes Brix and NTSS level. Adding extra sweetener or materials like Beets containing high sugar will cause the NTSS / Brix level not to indicate TRUE tomato levels. Paste NTSS levels include 24%, 26%, 28%, 30%-32%, 36% and 38%. Of these 36% and 38% must come only in CB since at these levels of concentration, higher temperatures needed for HB will darken the product. Easy way, and not most accurate way to remember if HB or CB would best work for a finish product, if finish product is consumed cold like Juice CB may be more suited. If end product is consumed ambient like Ketchup or hot like Pizza Sauce all made form Paste then HB may be better. Paste comes in various finish screens 033, 045, 060 are the most common ones. The large the screen, the more solids in the Paste. When measuring quality of Paste consider its sensory notes, Bostwick, color grade, NTSS level, ingredients to be sure it is only tomatoes, and micro levels such as Mold levels. — Preceding unsigned comment added by 208.65.144.246 (talk) 21:47, 3 April 2013 (UTC)[reply]

"Pizza Sauce?"[edit]

There is no such thing as "Pizza Sauce" anymore than there is "Spaghetti Sauce". It should be removed but I'm not quite sure how it should be done although it needs to be replaced with Marinara Sauce or Tomato Sauce.

On a bit of a side note there are more things that use Tomato paste than sauces which often use canned tomatoes as opposed to paste anyway.

10:17, 9 September 2008 (UTC)

Related move[edit]

at Talk:Tomato puree. In ictu oculi (talk) 05:22, 11 February 2013 (UTC)[reply]

Heating is not cooking[edit]

As far as I know, tomato paste is usally heated, but not cooked, since it would loose a lot of flavour in high temperatures. Only at the very end the tomato are cooked for a very short time (pasteurization). 178.197.233.59 (talk) 15:14, 28 February 2013 (UTC)[reply]

Image of tomato paste can is reversed[edit]

...someone should probably fix it... 76.188.29.14 (talk) 06:11, 1 July 2013 (UTC)[reply]