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Tomato paste. Tomato paste is a thick paste made from tomatoes, which are cooked for several hours to reduce water content, straining out seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate. [1] It is used to impart an intense tomato flavour to a variety of dishes, such as pasta, soups and braised meat.
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The use of tomato sauce with pasta appeared for the first time in 1790 in the Italian cookbook L'Apicio moderno, by Roman chef Francesco Leonardi. [6] The first written recipe for canned tomatoes comes from Vaucluse, in southern France, it appears in a document written by an individual in 1795. [7]
Ssamjang is a Korean, sesame and bean based paste used as a sauce on meat. Sweet bean paste is a typical Chinese filling for bao. Tomato paste is made from boiling tomatoes until they form a thick paste which is stored for later use in soups, sauces and stews. [22] Qizha is a Palestinian paste made from crushed black fennel seeds. [23]
Garlicky kale and creamy white beans elevate simple canned tomato soup into a 10-minute lunch or dinner that really satisfies. Use a soup with tomato pieces for a heartier texture. View Recipe
Hot tomato sauce, a Mexican canned tomato sauce that also includes spices and chiles for heat, kicks up the flavor. View Recipe Slow-Cooker Sun-Dried Tomato & Spinach Pasta Bake
Bruschetta – Italian appetizer; Caprese salad – Italian salad [1]; Fried green tomatoes – American dish; Galayet bandora – dish of tomatoes, onions, hot peppers, olive oil and salt [2]
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