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.

Heavy cream, with its rich butterfat content, is the perfect liquid to turn stodgy tomato paste into a rich and delicious sauce for pasta and much more. Dairy products are a natural match for tomatoes ...

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

Chef Antonia Lofaso shared her formula for creating a Bolognese sauce with a few meaningful twists, including one secret ...

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 ...