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Thread: Sub for tomato paste?

  1. #1
    Join Date
    Feb 2001
    Location
    Denver, Colorado
    Posts
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    Sub for tomato paste?

    I am making this chili:


    All-American Chili

    6 ounces hot turkey Italian sausage, casings removed
    2 cups chopped onion
    1 cup chopped red bell pepper
    8 garlic cloves, minced
    16 ounces ground sirloin
    1 jalape�o pepper, chopped
    3 tablespoons tomato paste
    2 tablespoons chili powder
    1 tablespoon ground cumin
    1 teaspoon dried oregano
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon salt
    2 bay leaves
    1 1/4 cups Merlot
    56 ounces canned whole tomatoes, undrained and coarsely chopped
    30 ounces canned kidney beans, drained
    2 ounces shredded cheddar cheese



    I do not have any tomato paste. I do have ketchup. Would it be totally sacrilegious to use that instead? Would probably leave out the salt. Or, is there another alternative?
    “When one door of happiness closes, another opens; but often we look so long at the closed
    door that we do not see the one which has been opened for us.”

    Helen Keller (1880–1968)

  2. #2
    Join Date
    Oct 2003
    Location
    Un-American NY
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    The tomato paste actually serves as a thickener and deepens the tomato flavor, which ketchup won't do, and it will also add a vinegary/sweet note, not that it's a big deal. Leave it out and maybe simmer a bit longer for thickness or, alternatively, used crushed tomatoes rather than whole, if you have them and don't object to losing the texture of the chopped. They tend to give a denser result than the other. I do it all the time because I don't like tomato pieces. You might even have to add a little water or other liquid to keep it from sticking if you used crushed.

    Bob

  3. #3
    Join Date
    Aug 2000
    Location
    Texas
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    I rarely use paste because I simmer much longer than recipes call for. Last night's pot of chili simmered for 2 1/3 hours. You could use masa or a flour slurry but I'd go for the long simmer.
    Well-behaved women seldom make history!

  4. #4
    Join Date
    Aug 2001
    Location
    Southeastern CT
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    along the same lines as what Bob suggested, I'd reserve some of the liquid from the canned whole tomatoes - you can add it if it's too thick, but that's a way of getting some liquid out without losing a lot of flavor.
    <)>>< Candace ><<)>

  5. #5
    Join Date
    Feb 2001
    Location
    Denver, Colorado
    Posts
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    Thanks for the thoughts everyone. I was going to let it simmer longer anyway...it is for tomorrow and will go into the crockpot in the morning, and simmer away for a good chunk of the day.
    “When one door of happiness closes, another opens; but often we look so long at the closed
    door that we do not see the one which has been opened for us.”

    Helen Keller (1880–1968)

  6. #6
    Join Date
    Mar 2002
    Location
    Canada
    Posts
    736
    I would change the canned tomatoes from undrained to drained, use about a cup of tomato sauce instead of the tomato paste, plus a good thickener I've been using is quick-cooking tapioca. You can grind the tapioca if you don't like the fish egg look. I've seen a lot of slow cooker recipes that call for tapioca for the thickening agent.

  7. #7
    I suggest using about 1 tbsp or 2 of cocoa. Not hot chocolate mix, but the baking cocoa. It'll give that deep background note that tomato paste provides.

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