"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs
Reply
 
Thread Tools Display Modes
 
Old 03-07-2013, 08:21 AM   #11
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,277
Contadina – Products – All Tomato Sauce – Tomato Sauce

Hunt's Tomato Sauce | Hunt's
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 03-07-2013, 09:01 AM   #12
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Yep, that's the stuff I see.

"Hunt's Tomato Sauce Made from all-natural, vine-ripened tomatoes simmered with salt, spices, and natural flavors for seasoning, Hunt's Tomato Sauce contains no added sugar, corn syrup, or other sweeteners."

Whereas the puree is "Tomato Puree (Water, Tomato Paste), Salt, Citric Acid"

But we may never know what the OP meant...
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 03-07-2013, 09:08 AM   #13
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,704
lol, pac.

hunt's canned tomato sauce was exactly what i was thinking of.

it's very lightly spiced, so besides being cooked it's not far from straight puree. it's a great quick sauce for delicate things like fish where too much in the way of spices or onions, garlic, etc. over does it.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 03-07-2013, 09:11 AM   #14
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
When I read the labels on canned tomato sauce, there are always "flavoings" meaning herbs and spices, and there is also green peppers. Tomato puree is simply tomato, sometimes tomato juice, and salt.

I like using crushed tomatoes, or tomato puree as my starting point, as it's as close to fresh tomatoes as I can get, without canning my own. It's a blank slate, so to speak, that allows me to flavor my sauce however I desire, and for whatever purpose I'm making the sauce for. In other words, it's more versatile than is tomato sauce.

Turning puree into sauce can be as simple as adding a little onion and garlic powder, or as complex as making a Bolognase, or a Tomato Sauce (as in the French Mother Sauce).

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 03-07-2013, 03:29 PM   #15
Executive Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 4,884
The difference between tomato puree and tomato sauce is puree is raw and sauce is cooked. Cook the puree, with or without adding anything to it, and it becomes sauce.
__________________
Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
Sir_Loin_of_Beef is offline   Reply With Quote
Old 03-07-2013, 04:04 PM   #16
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by Sir_Loin_of_Beef View Post
The difference between tomato puree and tomato sauce is puree is raw and sauce is cooked. Cook the puree, with or without adding anything to it, and it becomes sauce.
Any canned food has to be cooked to be safe in the can. Granted, the acidity means you can process your tomato puree in a water bath. But it still has to be cooked.

According to this - Tomato Puree - Kitchen Dictionary - Food.com, or this - Tomato purée - Wikipedia, the free encyclopedia, or this - Tomato paste vs. tomato purée vs. tomato sauce | Cookthinkm tomato puree is briefly cooked, and is usually unseasoned, with no additional ingredients other than tomato and water. It's thinner than is either sauce or paste as well.

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 09-08-2014, 12:07 PM   #17
Assistant Cook
 
biscotto's Avatar
 
Join Date: Sep 2014
Location: Neuchatel
Posts: 26
Do you want to make it into a "marinara" sauce? In that case, sauté some garlic and onion, or just garlic, add the tomato sauce, let it simmer a bit. Add some spices like oregano and salt. Check to make sure it's not too acidic. If it's too acidic add a teaspoon or so of sugar.
__________________

__________________
biscotto is offline   Reply With Quote
Reply

Tags
other, sauce

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:18 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.