Tuesday, November 9, 2010
There are all kinds of variations of tomato based sauces. Usually they are served as part of the dish, not as a condiment. Tomato sauces are quite common for use with meat and other vegetables, and are probably best known for pasta dishes.
Sometimes tomatoes halves, sometimes smaller pieces, dried tomatoes are often packed in olive oil. Sometimes they are sold loose. You can easily make your own if you have a food dehydrator. It's a lot less expensive that way, as well. They're great in salads, sauces, stews and pasta dishes.
Packed with rich tomato flavor, tomato paste is often used to add flavor and color to sauces, soups and stews. Sun-dried paste is slightly sweeter and more mellow in flavor than traditional reductions.
Beyond canned pastes and sauces, tomato powder is an interesting long-term food storage option. It is normally mixed with water to dilute it to the desired thickness. It can also be added strait to soups stews in lieu of tomato paste.
Whole and diced canned tomatoes are great products, but crushed tomatoes are available as well. They are particularly useful in sauces, soups, and stews, lending a smooth, thick consistency. Add a few herbs and spices, such as basil, garlic and black pepper, crushed tomatoes make a delicious and quick tomato soup.
Photo credit: Agata Urbaniak