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Old 10-25-2007, 09:32 PM   #11
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Yeah, DQ - like how many people don't like anchovies - they gag and retch at the thought of them - and yet like Worcestershire sauce?
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Old 10-25-2007, 09:39 PM   #12
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Yeah, DQ - like how many people don't like anchovies - they gag and retch at the thought of them - and yet like Worcestershire sauce?
I love Worcestershire but I don't gag at anchovies. When I learned they used them in Worcestershire I decided "no problem."

Tomato paste is just the heart and soul of the tomato, concentrated. Slip it in, you'll be all good.
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Old 10-25-2007, 09:55 PM   #13
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Yeah, DQ - like how many people don't like anchovies - they gag and retch at the thought of them - and yet like Worcestershire sauce?
I dont like whole anchovies but they are great in worchestershire I like anchovie paste in my Caesar Salad dressing or other dishes as long as they are not whole.The same holds for Cilantro I hate its pure taste but mixed in with other things especially Indian and Asian foods it adds another layer of flavor but you cant really taste it.
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Old 10-26-2007, 11:32 AM   #14
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Yeah, DQ - like how many people don't like anchovies - they gag and retch at the thought of them - and yet like Worcestershire sauce?
I agree. There are so many things to use anchovies in that make the dish superb. I like a light sprinkling of chopped anchovies on a pepperoni pizza and my friends freak out. They also freak out when I order Escargot or raw oysters. Peasants!!!
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Old 10-26-2007, 12:09 PM   #15
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Tomato paste is yet another ingredient that ups the UMAMI factor in savory dishes.

Much like soy sauce, anchovies, Worcestershire sauce, etc do.

It will not make your dish noticably sweeter but will add a great depth of flavor. It will be a lot better with it than without.

If you are really opposed to using tomato paste, try adding a small hit of soy sauce or worcestershire sauce or parmesan cheese.
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Old 10-26-2007, 12:48 PM   #16
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Rom, the amount is too slight for your BF to notice, but it will be a nice addition to the dish.

Buck and I don't use much tomato paste either. What I do is to open a can of the stuff, measure out 1 tablespoon dollops on waxed paper on a cookie sheet or plate and freeze. Once frozen, I wrap the dollops in plastic wrap, put into a freezer zipper bag and store in the freezer.

When I need some tomato paste, I just take out what is needed from the freezer.
Have you ever considered just buying your tomato paste in a squeeze tube?

I buy both. I use the squeeze tube if a recipe calls for 1 or 2 tablespoons, and I use a can if it calls for, let's say, 6 ounces.

TIP: To get ALL the tomato paste out of the can, open both ends with a can opener, gently push the top lid down until you can slide the bottom lid off in a horizontal direction, then continue to push the lid all the way through the can.
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Old 10-26-2007, 12:52 PM   #17
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I pass on the tube tomato paste. It is significantly more expensive than the canned.

If I need a tablespoon or two from a full can, I portion the remainder onto a plate in tablespoon sized piles and freeze them on the plate then transfer to a plastic bag and keep it in the freezer until needed.

I also use the method of opening both ends of the can to push the contents.
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Old 10-26-2007, 12:55 PM   #18
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I freeze it in a rectangle about 1/4 inch thick and break off what I need.
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Old 10-26-2007, 01:26 PM   #19
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I freeze it in a rectangle about 1/4 inch thick and break off what I need.
Do you have little rectangular tomato paste molds?
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Old 10-26-2007, 01:59 PM   #20
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Do you have little rectangular tomato paste molds?
No but I haven't been to a Pampered Chef party in a while ... maybe they sell them?
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