What can I substitute for tomato paste to thicken a marinade?
This recipe calls for 2 TB tomato paste in the marinade. I assume it is to thicken it so more stays on the meat and veggies. I don't want to open an entire can of tomato paste just to use 2 TB. Can I substitute anything else in its place?
Best Answer
In the future buy real Italian tomato paste in the tube. You'll use it all up, it lasts and lasts.
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What can I use instead of tomato paste to thicken?
Tomato paste is great as a thickening agent, but have no fear if you find yourself short on tomato ANYTHING. You can thicken your soup with: Cornstarch \u2013 This works great to thicken a hot liquid, and you don't need to dissolve it beforehand. Just carefully sprinkle the cornstarch into the soup so it doesn't clump.What can be substituted for 6 oz of tomato paste?
The best substitute for tomato paste? Canned tomato sauce or tomato puree. These sauces are not nearly as thick as tomato paste, and they don't have the lightly sweet flavor either.How do you thicken sauce without paste?
Adding a corn starch slurry is an easy way to thicken sauce quickly. Simply combine equal parts cornstarch and water (start with 1/4 cup each). Whisk until smooth, then stir into the sauce.Can you use ketchup instead of tomato paste?
How much to use: Use one tablespoon of ketchup for every tablespoon of tomato paste. When to use it: Use this swap in recipes that might already be sweet and tangy, like Slow Cooker Sweet & Spicy Pulled Pork or Sweet 'n' Sour Ribs.What can I use as a tomato paste substitute?
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Answer 2
It might be there for body, but more likely for the umami kick that tomato past helps with. I bet you could leave it out with no ill effect...otherwise, try some ketchup. You could also open the small can, use what you need and put the rest in a baggy in the freezer.
Answer 3
Use your can opener on both ends of the can. They will both continue to stick to the tomato paste, especially the one on the bottom because gravity's had its way. So slowly pull up and grab one edge of the top lid. Then slide it off, pressing it against the lip of the can. Everything that was attached to it will now still be in the can. Carefully discard it.
Now, use a couple fingers (or your thumb) to press firmly on the bottom lid, being sure not to let it rock from side to side. It will slowly rise in the can, pushing a clean cylinder of tomato paste out the top of your can. (Just don't squeeze the can too hard.) When you've extruded the desired amount, use a flat blade or a credit card to scrape it off and add it to your ingredients.
Place the open can in a baggie (or vacuum seal) and then into a cool part of the fridge (toward the back). (If using a Ziploc style bag, seal it all the way, then barely open it, squeeze out as much air as you can and close the seal back up without letting any of that air back in.) When you need more, just pick up where you left off. It'll last a long time, even longer if you dip it in olive oil first. If you ever see it starting to darken a bit, pull it out, extrude that part and scrape it off before returning it to the fridge. Along the way however, be sure to never touch the actual product with your hands or fingers, as you'll impart bacteria certain to reduce its shelf life.
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