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Photo by lilac0832

Cooking Level: Expert

Living In: Marblehead, Massachusetts, USA

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lilac0832 is looking for: (3 recommendations)
Can someone explain the uses and difference of tomato sauce, tomato puree, crushed tomatoes? When I make sauce I only use crushed tomatoes. I they all have different textures & purpose, but not sure how they all go together? I know this may be a dumb question, but I always wonder when I am at the supermarket, what is the difference and how does each affect a spaghetti sauce? TIA! ~lilac

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Last updated: Jan. 20, 2013 2:54 pm
Posted: Jan. 19, 2013 5:27 pm
Commented by: weeble
Jan. 19, 2013 6:35 pm
lilac, i use only canned italian plum tomatoes that i will whiz up in myix blender until smooth. i like the juice in the tin, it blends with the tomatoes to make a nice smooth sauce. i don't care for tomato sauce, puree or crushed. they are all too thick for my liking. when i cook my sauce it's kind of water at first, but after simmering for an hour or so it thickens slightly without becoming to sludgey. hope this helps :)
Commented by: foodiemonster
Jan. 19, 2013 6:37 pm
Jan. 19, 2013 6:37 pm
keep scrolling down on that link and it will give you detailed explanations about the differences.
Jan. 20, 2013 6:04 am
If you are making something like a spaghetti sauce that cooks for several hours, you could use various tomato products since it will cook down overtime. Tomato paste is the most dense/concentrated. For a recipe that includes tomatoes (other then a sauce), best to use the type recommended to avoid watery results.
Recommended Recipe:
Photo of: World's Best Lasagna

World's Best Lasagna

Submitted by: Johnchandler 
Home Town: Atlanta, Georgia, USA
Living In: Dallas, Texas, USA
Filling and satisfying lasagna with sausage, ground beef and three types of cheese. 
Recommended by: deathbycanon
Jan. 20, 2013 2:54 pm
I have no idea, but this sauce makes the BEST spaghetti sauce. I double the sauce recipe and freeze several cup fulls together in freezer bags for fast easy weekday meals.
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