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.

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

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

A Taste of New Orleans Culture and Cuisine" by chef and restaurateur Eric Cook, it didn't take long to find a half-dozen ...

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 ...