At the point when we are not able to purchase outstanding summer tomatoes, it's actually helpful to use processed tomatoes, for example, tomato paste for our preferred sauces (spaghetti sauce), soups, etc.
Second research demonstrates that lycopene from tomato paste is better digested by the body than lycopene from fresh tomatoes.
Processed tomatoes are stored in good condition for both commercial and domestic usage.
Fresh market and processed tomatoes have about 2,800 digenetic alternatives.
Processed tomatoes are primarily picked for their transfer capabilities and thick skin efficiency; though there are a lot of varieties for tomatoes.
Tomatoes are tinned, dried, and processed into paste, puree, ketchup, pulp, tomato juice, and tomato sauce.
To maintain the best quality, processed tomatoes are picked ripe and red by machine.
Tomato sauce is not like spaghetti sauce or pasta sauce, but they all have the same creamy consistency.
Tomato sauce made from tomato puree tastes better than those made from a combination of water and tomato paste; read the label to confirm the ingredients.
Tomato sauce is an excellent base for stews, soups, and casseroles. 
Tomato paste in spaghetti sauce
You can simply generate the sauce in a spaghetti by adding a few spices to an amount of tomato paste.
The ultimate result of slow-cooking tomatoes until all of the liquid has evaporated is a rich, intense tomato paste.
Tomato paste may enhance the tastes of a food, mainly when heated till the color changes from vivid red to a deep brown.
Because a little goes a long way, some tomato paste comes in tiny cans. since all recipes only require a little volume of tomato paste, many chefs choose the tubed tomato paste to reduce wastage (once opened, the tube of tomato paste must be stored in the fridge).
Keep in mind that, unlike other tomato products, which become soft when refrigerated and melted, extra tomato paste freezes effectively.
Several chefs probably confirm that the best Italian tomatoes are prepared from the San-Marzano strain of plum tomatoes.
San-Maranzo tomatoes are the only known brand in tinned tomatoes because of their strong, sweet taste, creaminess, low acidity, and little seeds.
Tomato products are so wonderful, colorful, and savory that you can't help but desire them at meals, from healthful pasta sauces to delightful salsas.
And since they're packed with nutrients and a fantastic wellspring of vitamin C, fiber, potassium, iron, lycopene, and other antioxidants, it's one appetite you can feel good about.
Yet better, when ground tomatoes are immediately prepared into tomato products, lycopene is more quickly digested by your body.
So consume more of the rich nutrients that your body and family want. 
Spaghetti Sauce with Tomato Paste
BABYBOPPS Rating: 5 stars 07/01/2005 Superb recipe!! My family loves it!! I drank 2 jars of tomato paste (6oz) and 1 packet of tomato sauce with one jar of crushed tomatoes rather than fresh tomatoes.
I even used organic mushrooms and cooked them in olive oil for a minute or two before putting them.
Thanks for the recipe- I will stop seeking for the great quick spaghetti!!! PEACHESFROMGEORGIA Rating: 5 stars 07/08/2007 It is a Fantastic spaghetti sauce idea! The title should state meat sauce, though.
I nearly didn't look at it assuming it was a normal tomato sauce.
I served it for lunch for a huge family event for 18- from young 1 to 6- and everyone enjoyed it.
They all wanted the leftovers the following day, and there weren’t any.
I have been using tinned pureed tomatoes, a bit more tomato paste than recipe asked for and also a huge can of chopped tomatoes.
Cooked down it on low in a crockpot pot and it was great.
It will be cooked for Italian meals at my home all the time, even with just the two of us.
So simple and incredibly amazing! LEASTMAN Rating: 5 stars 07/11/2006 It is an incredible dish! This is one of my brother's favorite dishes, therefore I cook it often.
It's the greatest pasta he's ever tasted, he claims.
I used fresh tomatoes that haven't been seeded or peeled.
I also add freshly roasted mushrooms and more tomato paste than the recipe says for.
I make a lot of sauce but double the beef and freeze it for other recipes that call for tinned spaghetti sauce ( lasagnas, etc.) since it's 10 percent stronger! Thank you so much for this fantastic dish! SCQUEEN Rating: 5 stars 03/25/2005 This dish is on par with some of the greatest spaghetti baroque style sauces I have ever eaten.
Since reading the feedback about that being dry, I made the following improvements: in addition to regular diced tomatoes, I added 2 cups extra and used those that are seasoned with garlic, oregano, and basil.
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