Tomato Sauce

The difference between a fruit sauce and a fruit puree is that a fruit puree is fruit that has been pureed so you are left with the juice and pulp of the fruit. A fruit sauce is fruit with other ingredients used to make the sauce.

Minestra

Minestrone

Tortellini

opened pasta sauce should be kept in the refrigerator and used or tossed out within 3-5 days.

The Romans were very fond of a sauce called garum which was made from fermented fish. It was similar to the fish sauce used in present day Thai cooking and probably acted as a flavour enhancer. The tomato was unknown to the Romans and not intoduced to Europe until the 15th./16th. Century when Europeans reached the Americas.

I cook fresh tomato sauce in my Magnalite all the time and never get a horrible metallic taste. I use a wooden spoon to stir it, though.

Tomato sauce is lower in fat that cream sauce. Most people agree that less fat is healthier.

yes

I assume you mean what happens when you ignore the advice on the can 'DO NOT BOIL!'.

Don't panic; your soul isn't in danger and neither have you created a virulent pandemic creating virus.

The soup is previously thickened with corn starch and the like which burns very easily. If you were cooking it from scratch you would add the thickening agent last and take it off the boil. Basically the nice people at Heinz have done this for you and don't want you to burn your soup or your saucepan. Peace Out.

It is possible, but such a substitution is not always a great idea as tomato paste has a much more concentrated, stronger flavor and has less moisture. So the recipe with the replacement of tomato sauce will be more liquidy and have less of a tomato flavor to it.

Rub a small amount of dish washing liquid onto the stain, let sit for a few minutes and wash. There is a product in the laundry section called 'Gal Friday' and it's American made. It smells like cleaning fluid, but dissipates after washing. It works like magic and there isn't a stain I haven't been able to remove yet.

It can yes. The best method for refrigerating any warm sause is to cool it quickly then put it in the fridge. Place the pot in a sink full of ice cold water and stir the sause frequently. Drain the water when it gets warm and add more cold water to the sink till your sause has cooled.

I understand dairy products such as whipped cream & milk will do that.

The unfortunate reality is that you can't fix it. There is no way to mask or remove that bitter, burnt taste, its always there, no matter what you do. You need to clean the pan very carefully, remove every bit of burnt carbon on the pan, and start over, I'm afraid.

Although Prego is suggested, the best selling jarred tomato sauces are those found in the supermarkets across Italy.

Some of the better known brands are Bertolli, Cirio, Mutti and Valfrutta.

acualy yes ıt does because of ıts cemıcal substance

Yes, you need salt in almost every dish you make because even if something shouldn't be "salty," the salt helps to bring out all of the other flavors in the dish.

south America

Yes it is safe....

but make sure you DO NOT leave it in the fridge too long, or you might get sick when eating, and always make sure you cover the can ( if you already disposed of the lid, then use plastic wrap or aluminum foil- just make sure it is sealed tight, with no holes!

-ur welcome

Most likely natives of the pre-Columbus Americas (including the Caribbean) as the tomato plant was indigenous to the Americas and unknown in Europe and elsewhere until that time.

Once opened, tomato-based sauces are only good for five days to a week. Don't wait for the mold to form. In many cases, you won't see the mold in the sauce after five days, but it actually could be there. Some mold produce toxins that can be harmful, so why take the risk? Mold grows in very wet environments. What promotes the mold is the high moisture content. No amount of cooking will kill the toxins. So, to be safe, you need to throw it away.

Soap and Water. Let it soak in the sink and then SCRUB.

I typically cook a meat sauce (veal shank, pigs foot, beef short ribs) for about 8 hours the day before it's eaten. The next moring, I take the sauce out the fridge and skim the yellow fat/grease on top, and then cook it for another two hours.

Adding some water or vegetable oil to a pot of tomato paste and stirring over very low heat for a few minutes is the best way to make tomato sauce out of tomato paste. Adding a few herbs or spices for flavor is good, too.

Citric acid is usually used in canned products to help maintain the colour of the substance being canned; the heat involved in the sterilizing part of canning can discolour foodstuffs (generally they go slightly greyish without citric acid).

2 cups of cooked pasta is usually between 200 to 400 calories, depending on what kind of pasta(whole grain pasta 200) and a cup of spaghetti tomato sauce is around 330 calories which also varies.