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Tomato paste

Heisenberg

Heisenberg

Most of the bbq sauces and a good number of hot sauces that I like seem to have tomato paste as an ingredient.  So Ive been thinking of experimenting with it in my sauces this year.  I figure with the rich taste of tomato paste, it should be a nice addition to the hot bbq/wing sauces.  Anyone ever used it as an ingredient?  Anything I should look out for or be concerned about?  Or should I just use the standard precautions for typical sauce making/storage (ie pH <4, hot fill, etc).
 
thx.
 
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Just as a note as a lot of people are fermenting it might be good to point out that any canned good added to a fermented sauce should be added after the fermentation is done. Many canned products have preservatives added which could prevent the ferment from even getting started.
 
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RocketMan said:
Just as a note as a lot of people are fermenting it might be good to point out that any canned good added to a fermented sauce should be added after the fermentation is done. Many canned products have preservatives added which could prevent the ferment from even getting started.
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Absolutely true this!  I used widely available jarred minced garlic in a ferment a short time ago and the citric acid used to preserve the garlic killed my ferment.  It's fine for non fermented vinegar based sauces, but not so much with fermented sauces...
 
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I tried making a couple test batches this past weekend using tomato paste, and some dried peppers/powder.  It was mainly to test out the effect of adding the paste.  It really didnt turn out as I hoped, but I dont think all is lost.  First I think I used too much, with it being the base of the sauce since I would get very little bulk from the added dehydrated peppers. Second I need to use a better quality paste.  I just grabbed some cheap brand since it was just a test batch.  I'm going to try again, but with using less, better quality, and while using fresh or fermented peppers with it instead of dehydrated.  As disappointing as it can be when things dont turn out, I just try to look at it as learning what works, and what doesnt.  Thanks for the responses all.
 
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H, try using Sun-dried Tomatoes as your base. Rehydrate them in some hot water  then remove to blender and pulverize them. Put it all in the pot using the left over water from reconstituting them to thin it as needed. I think you'll get a better flavor with them.
 
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I agree with THP on the raisiny flavour.  My wife loves to used sun dried tomatoes, and it always drops the taste value for me.  I prefer some fresh tomatoes blanched, skinned and boiled, or canned stewed tomatoes if in a hurry. 
 
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Yup, and roasted grape tomatoes make a freakin' nice sweet fresh sauce. Cut the buggers in half length-wise, lay flat on a sheet pan, and roast with olive oil. Pull the skin off with a quick pinch after roasting. Pulse or puree with your choice of sea salt, basil, olive oil, garlic or whatever... a quick saute and bam. A nice tomato fresca for pasta or pizza. Just the roasted tomatoes will make a great base for hot sauce.
 
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Just started, after 4 hours smokin they'll go into the dehydrator till they're dried just right.

Smoked Sun-Dried Tomatoes

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;)
 
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My house gets 20% of its power from the solar farm The power company has so yeah :)

Most sun-dried tomatoes are not sun dried at all, just dehydrated. If they did rely on the sun it would take a lot longer and they'd loose a lot of them. But I'd be happy to send you some boss if you want to give them a try.
 
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Heisenberg said:
I tried making a couple test batches this past weekend using tomato paste, and some dried peppers/powder.  It was mainly to test out the effect of adding the paste.  It really didnt turn out as I hoped, but I dont think all is lost.  First I think I used too much, with it being the base of the sauce since I would get very little bulk from the added dehydrated peppers. Second I need to use a better quality paste.  I just grabbed some cheap brand since it was just a test batch.  I'm going to try again, but with using less, better quality, and while using fresh or fermented peppers with it instead of dehydrated.  As disappointing as it can be when things dont turn out, I just try to look at it as learning what works, and what doesnt.  Thanks for the responses all.
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Heisenberg,
 
No idea what kind of sauce you're truly after with the tomato paste experimentation, but I make a spicy ketchup using dried pods and paste.  I will rehydrate the peppers and then use the water to thin down the paste to get the consistency I desire.  Take care not to pour off all the water though - there's usually some sediment that can be gritty if it gets in the batch.  I've found using a bit of paste will add body and a hint of sweetness to sauces but it's like dill; a little bit goes a long way.  Good luck!
 
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SmokenFire said:
 
Heisenberg,
 
No idea what kind of sauce you're truly after with the tomato paste experimentation, but I make a spicy ketchup using dried pods and paste.  I will rehydrate the peppers and then use the water to thin down the paste to get the consistency I desire.  Take care not to pour off all the water though - there's usually some sediment that can be gritty if it gets in the batch.  I've found using a bit of paste will add body and a hint of sweetness to sauces but it's like dill; a little bit goes a long way.  Good luck!
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Just trying things out.  When me and the wife go to buffalo wild wings, I generally try all the sauces, and Ive bought a couple (mainly to get a look at the ingredient list ;)  ).  Looking at the ingredients gave  me a couple good ideas, items that I wouldnt have thought of, but may add something nice to a sauce.  Tomato paste was one of those items that I saw on a couple.  Theres also a bbq sauce that we really like that has it listed in the ingredients.   I thinks it going to be all about quality of ingredients and proportions. 
 
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