8 oz of Pasta is equal to 5 cups of dry (uncooked) pasta or 1 lb (454 grams) of pasta

Hell no. It will rust

"Tomato concasse" is the term given to skinned, seeded chopped fresh tomatoes.

"Passata" is the term given to an uncooked (or cooked), sieved tomato puree.

The stain is produced by the carotenoid pigments from the tomato that are mobilized by being dissolved or suspended in the oils in the sauce. In that form, they will penetrate into the threads of the cloth and resist removal by any but the most aggressive detergents that can emulsify the oils and solubilize the stain.

Marinara sauce will stain clothing really well...Never wear a white shirt to an Italian restaurant.

6 and a half.7

Ketchup stains because it is a vegatable/fruit and the cirtus or juice interacts with the fiber in ther shirt. SO when you wipe of the ketchup it still leaves a stain because the fibers already soked up the juice.

Tomato acid is mostly Citric acid and Malic acid at a 1 to 0.6 ratio respectively in the ripe red fruit. In the green fruit the ratio is 1 to 1.3.

Therefore the acid in Tomato sauce contributed by the Tomatoes is Citric acid and Malic acid.

Tomato sauce may however have other acidic ingredients that substantially contribute to its finished acidity.

All Vinegars are principally Acetic acid. Some may also contain smaller amounts of other acids from their original ingredients. For example Tartaric acid from Grapes in Wine vinegars and Malic acid in Apple vinegars.

Lemon & Lime juice contribute Citric acid.

Wine contributes mostly Tartaric acid.

Tamarind contributes mostly Tartaric acid.

Sour Milk, Cream and Yoghurts contribute Lactic acid.

Acids can also be added during food processing to act as acidity regulators. These may be listed by reference (E) numbers; the most common of which are which are as follows:

E260 - Acetic acid

E270 - Lactic acid

E296 - Malic acid

E300 - Ascorbic acid (Vitamin C)

E330 - Citric acid

E334 - Tartaric acid

There are also many more acids and acidity regulators used in food processing, all of which can be found via their E numbers, although most likely not in the amounts or as commonly as those listed above in Tomato sauce.

See:

http://books.google.com.au/books?id=vpbu54ttIlIC&pg=PA250&lpg=PA250&dq=citric+acid+and+malic+acid+in+tomatos&source=web&ots=wPccsgsirZ&sig=AlImJbJ2EJbwYRjnU28cqoANJnc&hl=en

http://en.wikipedia.org/wiki/E_number

Yes you can, however the taste will change from the original intent as crushed tomatoes do not contain the spices/herbs normally included in a can of stewed tomatoes. carefully read the ingredients on the can label and weigh that with what it is you are trying to prepare.

Yes you can use flour, or better still, corn starch. In either case, make sure the sauce is at a gentle boil. Then mix the flour or corn starch with a small amount of COLD water and add it to the sauce while STIRRING CONSTANTLY. The sauce will thicken quite quickly, but will usually not be as deep red as it was originally.

In one cup of homemade pasta with meat sauce there are 300 calories. This is 15% of the daily recommended serving based on a 2,000 calorie diet.

There are about 300 calories in a slice of salad pizza.

No, sauce contains other ingredients,so it would not be the same.

Cook 5 to 6 minutes until the garlic begins to brown. Stir in a tablespoon of tomato paste and cook another 1 to 3 minutes, stirring constantly. Add the blended tomatoes, 1/2 cup of red wine if you have it or a 1/2 cup of water. Simmer the sauce until it thickens and season with more salt and pepper, if you want to.

you.

At walmart, a can of tomato sauce (great value) is 97 cents, and a bag of 6 onions is about $2.50.

First of all unplug the oven. You can clean it with a dish washing soap solution and a sponge, then dry it up with a dish towel. Leave the microwave open for about an hour to make sure that it dries properly. If odors persist, you may use a chlorine (bleach) solution of about half a cup of chlorine for 1 liter of water. If possible, check your microwave's manufacturer manual for cleaning tips, as some microwaves may require special precautions for cleaning.

There has never been any question that tomato sauce is safe for consumption and indeed has been eaten for a long time with no notable side-effects.

Although extraordinarily high consumption can cause discoloration of the liver and skin, this is rare, not dangerous to your health and will recede in a few weeks of stopping eating tomato products.

Mortuusequusphobia: abnormally afraid of ketchup.

Etymology from Australian rhyming slang "dead horse" for red sauce, aka ketchup.

Mortuusequusphobic

Unless you properly "preserve" it by properly heat canning it, you should store it in the fridge for up to a week. I would not put it in the cupboard!

I cant see why not, it could be a messy way of doing it though.

I've been known to make a sachet from cling film before, or use a zip bag.

Best bet it to put it in a jar/bottle/or tupperware container though.

When you eat rotten food, any kinds : you Might Get "Botulis

A severe, sometimes fatal food poisoning caused by ingestion of food containing botulin and characterized by nausea, vomiting, disturbed vision, muscular weakness, and fatigue.

because it came out your mum very quickly, that's alot of sustainable blood from your mums period to your pizza