Stir in 6 cups low-sodium chicken broth, 1 teaspoon dried thyme, and 1 pinch red pepper flakes if using. Bring to a boil.

Diced, peeled, and crushed are a few types of canned tomatoes, but tomato sauce and tomato paste are the key to getting a concentrated tomato flavor short of plucking tomatoes from the vine yourself.

However, there's a way to add that depth without simmering the sauce on the stove for hours -- just add tomato paste. Note ...

Tomato purée and paste are both forms of tomatoes that have been cooked down. However, these ingredients differ in terms of ...

Shoyu, the Japanese term for soy sauce, is made from fermented soybeans, wheat, water, and salt. Although it sounds simple, ...

Add gochujang and tomato paste, and cook over medium, stirring constantly, until darkened in color, about 2 minutes. Add ...

The sauce itself got watery enough to slide off the pasta, acting more like a puree than the chunky treat it was fresh out of the jar. This separation helped dilute the taste of the tomato paste I ...