Tomato Sauce

Sure

it cost AROUND 41.25a jar

Twenty 28 oz. cans of tomatoes should be enough. However, I'd use 25.

Twenty 28 oz. cans of tomatoes should be enough. However, I'd use 25.

There are many, many different types of sauce. They are all based on several "mother sauces" but the variations are endless. Creamy sauces may include eggs, butter, or cream or a combination of these. Pan sauces usually include pan drippings and broth but sometimes are thickened with flour and butter.

C,D,E,F,G,A,B,C

Tomato sauce is an acid. When tested with blue litmus paper, it turns red, indicating that it is an acid.

Add 1 teaspoon of white sugar for each cup of fresh tomato sauce. Not only does this sweeten the sauce quite nicely, it also reduces the chance of heartburn or acid reflux often caused by tomato based sauces.

up to 5 days

Depending on the acidity of the tomato sauce, or whether artificial preservatives have been added, tomato sauce can be left out at room temperature (68-72 degrees Fahrenheit) for 2-5 days. Home made tomato sauce is likely to have little to no artificial preservatives, but is preserved by the acidity of the tomatoes, the added salt, and various herbs added. Therefore, in my experience, homemade tomato sauce has not gone bad until the third night, assuming that the tomato sauce was made on the first morning. Store-bought tomato sauce may have ascorbic acid, vinegar and/or other preservatives added that allow the tomato sauce to be left out unopened for an undefined amount of time. When opened, the tomato sauce will not be affected for several days. Several of my friends never refrigerate their store-bought tomato sauce, because they use up the entire bottle within the week. However, if the tomato sauce has been excessively handled or contaminated, it may spoil withing 12 hours.

Heinz is made of wonderful homemade ingredients, only the purest and most natural. It seems as if this sauce came straight from a tomato vinyard. So now you know, it is not only delicious, but you will be doing your body a favor by eating this natural wonder. Prego? No thanks. Heinz? The brand you've trusted forever with your ketchup and mayo. Pass the Heinz!

45 ml (milliliters) equals 3.0433 tablespoons.

Yes, I eat it all the time. But whether or not wheat pasta and tomato sauce go together is really a matter of your individual opinions and tastes.

Because when you are cooking sauce it's thicker then water so it takes longer to heat.

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.

The weight of a cup of tomato sauce can vary depending on factors such as density and moisture content. On average, a cup of tomato sauce weighs approximately 240 grams. However, it is important to note that this is an estimate and the actual weight may differ slightly.