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Even if you can't tell the difference between a potato peeler and a paring knife, chances are there's some type of canned food in your kitchen pantry. Whether it's a can of soup squirreled away for a rainy day or a tin of sardines for a midnight snack, most of us rely on one type of canned ingredient or another. Modern canning methods utilize fruits, vegetables and meats that are processed at their peak of freshness to retain flavor, nutrients, texture and color, and sex canning is a stable and reliable way to preserve food. Tomato sauce is one of the most versatile of canned ingredients. Well, not just the sauce, but also the many other tomato based products. Tomato sauce is a blank canvas waiting for culinary inspiration. With a little ingenuity and some time, you can make many popular dishes using a canned tomato base. How about chili, spaghetti, stew or pizza sauce? That's just to name a few. Tomato products are well-represented on your local grocery store shelves, but they can be a little confusing.
It has a relatively thin consistency, but can still be considered a tomato puree. Tomato Puree - Usually thicker than tomato sauce, tomato puree has more tomato pulp and less water than plain tomato sauce. Tomato Paste - Thickest of all, tomato paste is a concentrated tomato product that's often combined with a liquid, like broth or water, when used in recipes. Canned Tomatoes - From whole to diced varieties, the name is pretty self-explanatory. These tomatoes are peeled, sometimes seeded, and occasionally contain seasoning ingredients, like cumin or oregano. Stewed Tomatoes - Although this term can refer to a simple canned tomato in light juice, it often means that other ingredients have been added, like onions, celery and peppers. Canned soup has been a staple in American homes for generations. In 1897, Dr. John T. Dorrance invented a concentrated canned soup product that used less packaging, was cheaper to ship and required less shelf space. This con tent was created with GSA Con te nt Gener ator Demoversion!