Since switching from jarred spaghetti and pizza sauces to making these sauces from canned tomato products (and hopefully soon to my own homegrown canned tomatoes), I've been wondering why/if it's necessary to add that 6-8 oz of tomato paste to the whole tomatoes, diced tomatoes, and tomato sauces that make up most of the sauce. I know it thickens a bit - would simmering the sauce without a lid until it's the right consistency do the same thing? What's the importance of tomato paste?
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Additional concentrated tomato flavor...that's something I hadn't considered. I think I'll try my sauces without for a while to see if they compare. Thanks for stopping by!