Tomato purée is a thick, smooth liquid made from heated, strained tomatoes with no added seasonings or spices. It's typically used in sauces, soups, and stews. Tomato paste is th ...

Blend the skinned tomatoes in a food processor and sieve to remove the seeds. Heat until the tomato pulp has reduced to a thick paste. Use in pasta sauces, casseroles and soups.

You'll simply wash, slice, cook, and mash 10 pounds of paste tomatoes to puree by passing through a food mill, and finally roast for four to six hours with 20-minute check-ins. You can use tomato ...

Before the lasagna goes into the oven, De Laurentiis makes a topping with ricotta, lemon zest, basil, and more parmesan ...

Don’t use canned tomato puree or canned crushed tomatoes ... Reserve about 1½ cups of the cooking water, then drain the pasta and return it to the pot. (If the sauce is done ahead of the pasta, remove ...