http://www.mylot.com/w/keywords/tomato+paste.aspx MyLot Discussions About tomato paste en-gb http://www.mylot.com/w/discussions/2056472.aspx I do not like the tomato paste being used on pizza these days. I think it is to tangy it cover up the other toppings. does anyone else feel the sameway as i do? do you know of a good sauce that does not have to tangy of a taste. Wed, 01 Jul 2009 18:09:38 GMT happy6162 http://www.mylot.com/w/discussions/1951330.aspx I know they usually go hand & hand with fries, but lately I'd rather have my fries with honey mustard, barbecue sauce or ranch or something -- Anything besides boring ole routine Ketchup! I bet if a fast food restaurant started marketing different sauces to go along with fries besides ketchup - that tiny act would probably boost their sales! Sun, 22 Mar 2009 19:49:31 GMT multimastery http://www.mylot.com/w/discussions/1857477.aspx ... or rather, since I've got a big pot of chili on the stove, it's chili 'in'. I wanted to make chili the other day but realized I didn't have any tomato sauce so had to put it off until I got to the store. I picked some up yesterday so I was all set for tonight. How do you make your chili? Do you use dry beans and cook them forever, or do you used canned beans? Which kind? Chili beans or kidney beans? Dark red or light red? Do you add all the liquid from the can too, or drain it? I usually brown my hamburger with some chopped onion, and toss in a couple cans of whatever kidney beans are cheapest,then either tomato sauce or tomato paste with a bit of water added. I don't measure anything, but I throw in garlic salt/powder, salt, pepper, chili powder, hot sauce and taste as I go along. No wonder I'm not hungry by the time I sit down to eat. [em]blush[/em] I like mine with shredded cheese on top, and also with oyster crackers. Any crackers are ok, but the little round oyster crackers are perfect for soups, stews and chili. Ok, I'm off to stuff my face. I think I have some leftover rice too, so will put the chili over that. Yum! Sat, 03 Jan 2009 16:52:21 GMT Ldyjarhead http://www.mylot.com/w/discussions/1860036.aspx You could argue both ways on this . The pizza breads itself is dough & there full of carbohydrates - excellent for the bodies energy levels . The tomato paste is again exceent for removing toxins from the bodies . Any vegetables added would be again be excellent as full of vitamin A & B The downside of pizza is the added fat element . This would be in vegetable added during the cooking process . Cheese too can have a high fat contact together with any added meats or sausages The secret is if you are making your own is get the balance right Mon, 05 Jan 2009 17:21:40 GMT andy1page http://www.mylot.com/w/discussions/1730252.aspx I love pizza. I like it my make my own recipe, I like to make my crust thin and my toppings are onion, bell paper,olives,herbs, sausage, tomato paste and cheeze. Cook it in the pre-heated pizza stone for about 10 to 13minutes. It is really delicious. You like pizza? do you cook it yourself or just bought it? What toppings is your favorite one. What crust you like? Share it! Thu, 02 Oct 2008 11:17:46 GMT Margarit http://www.mylot.com/w/discussions/1772353.aspx How are you planning to take care of your skin this winter?Winter is going to set soon.Here are few tips to take care of your skin. Use lip balm with UV protection because lips have some of the thinnest skin on your body,so they need extra shielding. While looking for a moisturizing lotion look for the one containing hyaluronic acid or glycerin,they keep skin supple. Consuming five table spoons of tomato paste everyday prevents sun burn.It is lycopene,a natural antioxidant found in tomatoes,which provide sun shielding benefits. Sat, 01 Nov 2008 01:09:23 GMT pinkfloyd007 http://www.mylot.com/w/discussions/1742078.aspx Container: slow cooker Serving Size: 2 cups Servings: 8 (Original Servings: 4) Enter desired servings: Change Servings Ingredients - 2 cups dried pinto beans - 2 quarts tomato juice - 2 cans tomato paste ( 6 oz) - 2 large green pepper - 2 large onion - 8 garlic cloves - 4 tablespoons chili powder - 2 pounds ground beef (or other ground meat) - 2 teaspoons salt freshly ground black pepper, to taste Directions * Sort and rinse beans to remove any small bits of debris. Chop onions, pepper and garlic. Put in slow cooker. Mix 1 teaspoon salt into meat and sauté until no pink remains. Drain off fat and add meat to crock pot. Add remaining ingredients. * Cover and cook on high setting for about 6 hours. About 30 minutes before serving, taste to see if more salt or chili powder is needed. I am wondering if anyone in here want to share a slowcooker recipe. Would you cook chili beans for the whole weekend like I am planning to? Fri, 10 Oct 2008 23:17:19 GMT ShellyB http://www.mylot.com/w/discussions/1680894.aspx Well on my journey to make the perfect sauce out of my tons of tomatoes that have all decided to ripen at the same time I chose to use a tip from a mylotter and also try something new. I love using my slow cooker and now have another reason. After I chopped my tomatoes I placed them in the slow cooker and then mashed them up. I then set it on Auto and let them stew away....It took a long time. But all I added was 1/4 teaspoon of salt and let them slow cook for about 20 hours. They kept their red color much better than boiling on the stove top. And when they were still quite warm I used my hand mixer to smooth it out a bit. And wal-lah I have a tomato paste like sauce. Totally organic. And all I have to do is mix in my spices according to the sauce I want. The best part about using my slow cooker was not having to make sure there was enough water in the pot, it cooked thoroughly, and less mess. So I tried it with my green beans and they turned out very nicely too. Okay so I am a lazy cook. LOL I admit, but at least I found another use for my good ole slow cooker. And I wanted to pass it on. Mon, 01 Sep 2008 18:53:45 GMT taface412 http://www.mylot.com/w/discussions/1616838.aspx I like pasta that has little (and not overflowing) sauce. Not only is it healthier, it is yummier as well. The sauce penetrates the pasta and gives it a lot of zest. Sometimes I don't even add tomato sauce, I just saute sun-dried tomatoes and pepperoni in olive oil and mix them to my spaghetti or linguine. The pasta also turns out palatably red. Tue, 22 Jul 2008 18:40:49 GMT jeremae http://www.mylot.com/w/discussions/1657891.aspx So I decided after a long tiring day at work to make up some homemade tomato sauce. I have not done this is awhile so I just went with my gut. And it did not turn out so bad. But I was wondering how do you thicken up the sauce. I like my tomato sauce really thick, like the ones you buy in the store. I know I let the tomatoes (in a medium sized sauce pan) boil for hours mixed with my herbs, spices and I added a buoillion cube. Then when they were soft and cooled a bit I took my hand mixer to it to mix it up in hopes it would thicken up that way. It did a little, but nothing to write home about. So how do you thicken your homemade sauce? Sun, 17 Aug 2008 20:17:17 GMT taface412