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.

This marinara sauce recipe is the result of years of work as a professional writer and cook. Through interviews, tips, and ...

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, ...

Melt 2 tablespoons unsalted butter in a Dutch oven or large pot over medium-high heat. Working in 2 batches, add the chicken ...

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 ...