Tomato "Liquor"

[Nan_PA_6b]

Gives a different meaning to the term "tomato liquor."

Nan

[Worth1]

Originally Posted by Nan_PA_6b

It doesn't stay mixed?

Nan

If it isn't thick enough it wont and the solids will settle out to the bottom.

This is one of the advantages of real tomato paste not industrial tomato paste.
Real tomato past is reduced/dried in the sun, industrial paste is heated and sometimes even corn syrup is added.
Depending on what flavor profiles I want in food will determine what kind of tomato product I buy for the food.

While cooking/reducing on the stove the viscosity and sugar content goes up as well as the boiling point.
This makes a flavor to die for but isn't always desirable in every dish and something you cant reverse.
You lose that fresh but not raw tomato flavor.
In other words you dont nor do you want to cook a good pasta sauce all day many times.
This is why many times I will put fresh or canned tomatoes chopped up in the sauce right before serving.

I could go on all day about how I use and cook tomatoes and the types of tomato products I buy for the purpose.
Worth

[Nan_PA_6b]

Worth, you're a gourmet with a discriminating palate.

Nan