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Tomato paste manufacturing units and the flow chart

Pasta can be one of the healthiest food you can give to a baby. Would like to add some tomato puree sauce to it? Probably yes so keep reading one to get the latest information for tomato puree pasta. From jarred marinara sauce? You'll never have to buy it again when you make this easy recipe with canned tomato puree and a few pantry ingredients. In addition to being economical, it is extremely tasty. If you're anything like me, you probably turn to pasta when you don't have the time or energy to put dinner on the table. Not only is it satisfying, even the pickiest eaters enjoy it. But don't worry if you forgot to pick up a bottle of spaghetti sauce from the supermarket. Not only does this sauce taste better than most store-bought sauces, it will be ready in the time it takes to boil water and cook a can of spaghetti or penne. Instead of eating plain pasta in its own juice or with yogurt, this is the fastest pasta dish I know. The best flavor to time ratio of any pasta I've ever made...no cutting or prep required. Cleaning is easy. Plus, it can be made with TWO pantry ingredients you probably already have! I'm talking about the humble tomato puree and almost any vegetable oil. You don't even have to use spices if you don't want to. The tomato puree pasta sauce is inspired by the Turkish dumpling dish: manti (MAWN-tuh). Mantı's special sauce is made with only butter, tomato paste and sometimes spices. It is often garnished with garlic yogurt and dry parsley. I've tried this with spaghetti, pappardelli, penne, fusilli and farfalle before... so it's safe to say that any type of pasta will work with this sauce. Since we will be using the pasta "stock" in our sauce, I highly recommend using a bronze pasta that has a coarse, porous texture and using as little water as possible when cooking. Italian grandmothers may be offended, but we need free starch to thicken and emulsify our sauce better! This is the main ingredient of our recipe! Essentially, we are taking a shortcut from using fresh vine-ripened tomatoes. Tomatoes are very high in umami thanks to glutamic and inosic acids, so they are perfect for adding more flavor to a bland pasta dish. Not only that, but the tomato paste itself is highly concentrated - making it even easier to pack a punch!  Of course, the flavor you're looking for may also depend on the type or brand of tomato paste you have. As a rule, I try not to buy canned tomato paste because of the added metallic taste. I usually use Turkish tomato paste and/or peppers from glass jars and I love the triple concentrated Italian brand Mutti that comes in a tube. Plus, tomato puree is a natural emulsifier! This means it will hold the olive oil and pasta water together beautifully. Emulsifiers penetrate the small fat molecules and prevent them from condensing. Otherwise - even though the pasta water itself is an emulsifier (no starch!) - the sauce can split. Turkish mantis use Aleppo pepper flakes and dried mint, which add extra depth to the sauce. I also sometimes use thyme/oregano to change it up a bit. Want to make it more interesting? Add some cinnamon and a tiny sprinkling of cumin! I tested this with vegan butter, but due to the low smoke point, it didn't work well. Although protective, butter adds a richer flavor to this dish and is also another emulsifying agent... you can use it instead. I prefer olive oil, and although I've never tried any vegetable oils, I imagine anything neutral would work well. This creamy tomato pasta recipe comes together quickly and uses everyday ingredients. You'll love the silky tomato sauce! Making a creamy tomato pasta sauce from scratch with canned tomatoes is easy! Best of all, it can be ready by the time your pasta is cooked. Perfect for weeknights on the go. This sauce uses a can of tomato sauce as the liquid, and I also add a little tomato puree to clean up the tomato flavor. Garlic, Italian seasoning, butter and cream complete it. And freshly grated Parmesan takes it over the top!  Brands of canned tomatoes can vary, and some tomatoes are more acidic than others. My favorite brands are Mutti and DeLallo. If you think the sauce is too dry, you can add a pinch of sugar to balance the flavors / enhance the sweetness of the tomatoes. A few readers from the UK have asked me on Instagram what to use instead of tomato sauce and I believe passata would be a good equivalent. I don't recommend substituting the cream for half and half or something with less fat. The acidity of the tomatoes will likely curdle the sauce. You can use whatever pasta you have on hand (I love penne for this sauce because those little tubes are coated so well). This sauce will also work for other things (like chicken or shrimp, for example), so you can skip the pasta altogether if you want! Or you can add some cooked chicken/shrimp/protein of your choice to the sauce for a more filling meal. You can add spinach or other greens towards the end of cooking if you want to dress it up a bit. I'm using Italian seasoning here because it's a great all-purpose herb blend, but you can definitely change the herbs up a bit...some dried oregano or basil would do a great job. You can even add fresh herbs if you happen to have them. Storage: You can store this sauce in the refrigerator for several days or freeze it if you have any left over. I want to reheat it on low heat. It will be love at first bite when you taste the truly decadent tomato cream pasta sauce. With a rich texture and irresistible flavor, this creamy tomato pasta sauce is sure to please everyone at your table. Find the Allrecipes community's favorite recipes, as well as serving and storage tips, right here. Onion and garlic You'll start this creamy pasta sauce by sautéing garlic and diced onions in olive oil until translucent and fragrant. Canned tomatoes This handy cream sauce recipe calls for a can of Italian-style diced tomatoes instead of fresh tomatoes. Do not drain the can as the juices are essential for the perfect consistency and taste. Spices and seasonings Dried basil leaves, white sugar, dried oregano, salt and ground black pepper add a delicious and complex flavor (with a touch of sweetness). Cooking cream You can't make a creamy pasta sauce without cream! For a slightly lighter twist, try using half milk and half heavy cream. Butter A tablespoon of butter provides a rich smooth velvety finish. You'll find the full step-by-step recipe below, but here's a sneak peek of what you can expect when you make this top-rated pasta sauce: Fry the onion over medium heat in the olive oil until translucent, then stir in the garlic. Add tomatoes, basil, sugar, oregano, salt and pepper. Cook until the tomatoes are cooked and most of the ingredients have evaporated. Remove the pan from the heat, then stir in the cream and butter. Return to the heat and simmer for about 5 minutes. Serve this tomato cream sauce over your favorite pasta, such as penne or farfalle. For a heartier version, pour it over gnocchi or tortellini. You can shake things up a bit by adding meat (like chicken or sausage) and/or vegetables (like spinach or peppers). As for sides, you might want to pair this creamy tomato pasta sauce with something light to offset the heaviness of the entree. For example, try one of our quick and easy salads. Store this creamy sauce (on its own or with pasta) in an airtight container in the refrigerator for up to five days. Warm gently in the microwave or on the stove.

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