But if we're talking about tomato sauce and tomato paste, the two aren't exactly interchangeable. True, the two canned products both involve tomatoes that have been cooked down, but their flavors ...

Blend the skinned tomatoes in a food processor and sieve to remove the seeds. Heat until the tomato pulp has reduced to a thick paste. Use in pasta sauces, casseroles and soups.

Warming spices elevate this tomato chutney to something you'll always want it in your store cupboard. It’s delicious with cheese, sausages, barbecue foods, oily fish, cold meats; in fact most ...

1. Have on hand a large flameproof casserole, Dutch oven, or soup pot with a lid. 2. With the tip of a paring knife, prick ...

Now add tamarind to this mixture and mix well. Set it aside to cool down. 5. After the mixture has cooled down, blend all of it until it is smooth like a paste. If it’s coarse, add 2-3 spoons of water ...

Stir in tomato paste and cook until it darkens ... Peel eggs and quarter lengthwise. In a medium bowl, combine eggs, mayonnaise, a pinch of salt, 1 tablespoon oil and chives.

Erythrosine, also called Red Dye No. 3, is used as a colourant in various foods, including toffees, candies, and drinks. On the labels of these products, it may simply appear as "Number 3.