Tomato paste from ripe red tomato by crushing, beating, remove the skin and seeds and other coarse material, the concentration, canning, sterilization. Tomato sauce is commonly used as fish, meat and other food cooking seasoning, is hyperchromic, add acid
200kg/drum; Store in dry, dark and ventilated place.
Tomato sauce refers to any of a very large number of sauces made primarily from tomatoes, usually to be served as part of a dish (rather than as a condiment). Tomatoes have a rich flavor, high liquid content, very soft flesh which breaks down easily, and the right composition to thicken into a sauce when they are cooked (without the need of thickeners such as roux). All of these qualities make them ideal for simple and appealing sauces. The simplest tomato sauces consist just of chopped tomato flesh cooked in a little olive oil and simmered until it loses its raw flavor, and seasoned with salt.