Originally Posted by Dawgluver
I look forward to your experiment, Z!
My experiment was a total failure.
First fail - I tried using unsalted diced tomatoes with a can of regular tomato sauce.
Then, because I used evaporated milk, I didn't scald it first. It broke.
I didn't mind the taste of the broken milk, so...
I added tomato paste, V8, Another can of regular diced tomatoes and another can of tomato sauce.
It still didn't taste good.
I finally decided to just dump it. I wasted so much food, but I wasn't about to eat it, and didn't have room to store it anyway.
I'm going to make Kathleen's Onion Soup today. It comes out perfect every time.
I'm still going to make tomato soup, but not CREAM of tomato soup. I should be able to lighten the salt, by adding water or low sodium chicken broth.
I think I figured out that just like boiling pasta without salting the water, you can never get it to taste right.
I think that's true of tomato products. They need to be cooked with salt.
I'll keep a lookout for LOW salt instead of NO salt.
I love it that I can get low salt chicken broth. It works very well.