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Old 10-04-2009, 01:20 AM   #11
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Quote:
Originally Posted by LPBeier View Post
I prefer to use a product called crushed tomatoes. I don't think it is unique to Canada. It is pureed tomatoes with no additives at all. It is the consistency of "tomato sauce", but you can add your own seasonings, etc. and it has a wonderful tomato flavour.
Crushed tomatoes is what I prefer as well, in the U.S. It has a brighter tomato flavor as there is no added anything. It allows me to make the flavor what I want it to be.

Seeeeeeya; Goodweed of the North
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Old 10-04-2009, 12:15 PM   #12
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I use tomato sauce as a base for BBQ sauces, rather than using ketchup. I just up the vinegar and other seasonings a touch. (Less processed, no corn syrup, less expensive, etc.) It's got the right texture - it's smooth without any tomato pieces. Not sure if the puree in the UK has tomato pieces in it? If so, depending on the recipe, you may need to run it through a food processor a bit to get the right texture. You can sort of see the texture of US tomato sauce here.
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