Concentrated Flavor (in a Tube) - FineCooking.com

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Concentrated Flavor (in a Tube)

When these samples came in, of course I did a taste test. My take: okay in a pinch, but Im not giving up the real thing any time soon. 

When these samples came in, of course I did a taste test. My take: okay in a pinch, but I'm not giving up the real thing any time soon. 

By Jennifer Armentrout, editor

September 11th, 2009

Tomato paste is a handy ingredient, considering the way it packs concentrated tomato flavor in a little spoonful. The downside to tomato paste is the waste that often accompanies it--you buy a small can, use a couple of tablespoons at most, and then leave it in the fridge until it turns black and you have to throw it out. (Sure, you can freeze spoonfuls for later).

Fortunately, that problem ended for me many years ago when I discovered Amore's Italian Tomato Paste in a tube.  It's a quality product, and it keeps almost indefinitely in the fridge because the tube limits oxygen exposure to what's left.

Recently the company sent samples of some of their other products, all pastes in a tube: pesto, Italian herb, garlic, sundried tomato, black olive, and anchovy. I'd seen these in the store, but had always been a little wary of them. After all, tomato paste is meant to be a concentrated shelf-stable product, but pesto? Garlic paste? How fresh could they possibly taste?

I squirted a little of each type onto a plate and tried a dab of each. They were all very salty, and not surprisingly, the pesto and Italian herb pastes didn't taste very good. There's a reason why fresh herbs are worth the effort. The olive, garlic, anchovy, and sundried pastes were all decent, though.

I won't be giving up the whole forms of these ingredients, but in a pinch, I can see using these pastes in small amounts in a salad dressing or compound butter.

What do you think? Do any of you use pastes? Do you like them, and if so, how do you use them?

posted in: Blogs, tomato paste, amore pastes
Comments (9)

tejanos writes: I use their tomato paste and it works wonderfully. I also use their anchovy paste because I fancy that I hate anchovies. Mixed in with other ingredients something wonderful happens but looking at and chopping the real McCoy just doesn't work for me. The paste blends in very smoothly. Posted: 5:14 pm on August 7th

Doc Detail writes: I agree with the all-around praise given to Amore's tomato paste as I use it whenever a recipe requires just a small amount. It's the perfect way of using tomato paste. However, I have tried Amore's garlic paste and it is NOT equivalent to fresh garlic; I also found it quite bland as compared with a smashed clove with its great bouquet. I will look for Amore's anchovy paste as I use this ingredient quite frequently. Posted: 7:48 pm on September 20th

bbc920 writes: I continually have a tube of anchovy paste in my fridge and use it mainly for my home made caesar salad dressing. Beats buying an entire tin of anchovies only to use a few and discard the rest. Also easier to use and I don't have to worry about anchovy oil seeping into my hands. I've also used sun dried tomato paste in a few pasta sauces -- not as a substitute but as an enhancement. Posted: 3:30 am on September 20th

SusanCooks writes: I really like their tomato paste, too. I often skip recipes that call for anchovies because I don't want to buy an ingredient & use it once before it goes to waste. So, the anchovy paste sounds very useful. Posted: 8:54 pm on September 17th

DJ writes: Amore tomato paste has been a staple in my kitchen for years.
I alsolike a dab of the sun-dried tomato paste in pizza sauce. Not mentioned in this blog entry is the red pepper paste which is also a staple. I prefer it to red pepper flakes, as it distributes the heat evenly throughout a sauce, as opposed to biting done on a red pepper flake. Posted: 7:58 pm on September 15th

Doc Detail writes: I've been using Amore's tomato paste successfully for years but found their garlic paste to be no substitute for fresh garlic. When I did use it, the recipe required a hint of garlic as its taste is quite subdued as compared to using a smashed garlic clove. I prefer the smashed garlic clove. Posted: 6:37 pm on September 13th

SarahCat writes: I have been using the Amore tomato paste for years and I find it equivalent or superior to most canned tomato pastes. A chef I studied under turned me on to it quite a few years ago and I often use it to thicken tomato-based sauces or soups. I keep several tubes in my pantry and there is usually one partial tube in the 'fridge. I also keep and use anchovy paste when I make remoulade and black olive paste for tapenade. I also use fresh or whole versions of all of these ingredients, however, the pastes are essential for uses that call for small amounts of savory standards. Posted: 4:07 am on September 13th

Doctor_Coochie writes: The paste tubes sound like a neat idea. If I see some I will try some.
Posted: 12:11 am on September 13th

gulagula writes: I use their pesto paste in a simple salad dressing that always gets great reviews. I start with the pesto, add red wine vinegar, and a wee bit of additional oil. S+ P to taste. Its great over baby spinach, with some toasted pine nuts and paremesan cheese Posted: 2:50 pm on September 12th

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