Tomato Paste Tomato paste can be used to inexpensively thicken, color and enrich the flavor of semi-liquid dishes. History Tomato paste started as a homemade concoction in Italian kitchens, spreading across other Mediterranean countries. Buying Tips Check the labels of cans and tubes to make sure that the only ingredient is tomatoes.
Two tips for freezing canned paste: Use a can opener to open both ends of the can, but remove only one. Wrap the whole can in plastic wrap, freeze for several hours, and then use the remaining end to push the paste out the other side. Wrap this can-shaped unused portion and remove slices as needed, keeping it frozen for up to three months.
Spoon tablespoons full of paste onto a cookie sheet and freeze, then gather frozen tomato paste into a ziplock bag and freeze. Usage Tips Tomato paste can be used to inexpensively thicken, color and enrich the flavor of tomato sauces and other semi-liquids such as soups and stews. Nutrition Notes Tomato paste is an excellent source of the antioxidant lycopene.
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These early ketchups were mostly thin and dark, and were often added to soups, sauces, meat and fish. At this point, ketchup lacked one important ingredient. Enter the tomato. Still, preservation of tomato ketchups proved challenging. Since tomato-growing season was short, makers of ketchup had to solve the problem of preserving tomato pulp year round. Early investigations into commercial ketchup found that it contained potentially unsafe levels of preservatives, namely coal tar, which was sometimes added to achieve the a red color, and sodium benzoate, an additive that retarded spoilage.
By the end of the 19th Century, benzoates were seen as particularly harmful to health. At the forefront of the war against them was one Dr. Harvey Washington Wiley, who maintained that the use of these harmful preservatives was unnecessary if high quality ingredients were used and handled properly. Wiley partnered with a Pittsburgh man named Henry J. Heinz who had started producing ketchup in Heinz was also convinced American consumers did not want chemicals in their ketchup.
In answer to the benzoate controversy, Heinz developed a recipe that used ripe, red tomatoes—which have more of the natural preservative called pectin than the scraps other manufacturers used—and dramatically increased the amount of vinegar and to reduce risk of spoilage. Heinz began producing preservative-free ketchup, and soon dominated the market. In , the company had sold five million bottles of ketchup.
With the rise of commercial ketchup, recipes for the condiment slowly vanished from cookbooks. Americans now purchase 10 billion ounces of ketchup annually, which translates to roughly three bottles per person per year. If you can buy something delicious off the shelf, why on Earth would you attempt to make it? Last year, during the final few, trailing days of summer, I was not quite done relishing tomatoes.
I had twenty pounds of red fruit gleaming on my kitchen table. I canned most of them to use in sauces and soups for the winter, but I had an inkling to try something different. I started to think about ketchup as method of preservation just as Americans had considered the sauce in the 19th century.
My friends thought I was crazy when I told them I was making ketchup. The flavors, he went on, were impossible to reproduce. There was a reason everyone bought commercial ketchup, he insisted, because any attempt to prepare a homemade version was futile.
Fortunately, I love a challenge. Below are a few of the many different brands of tomato paste cans and tubes sold in the market place:. Click here to cancel reply. Related Recipes. Name required. Email will not be published required.
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