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 Post subject: Re: Pork and Beans
PostPosted: Tue Oct 18, 2016 10:00 am 
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Joined: Fri Jan 16, 2009 7:50 pm
Posts: 2061
Puréed tomatoes are a smooth and seedless product that has been cooked down -- more like a smooth tomato sauce than crushed tomatoes.

I've been gotten with that "6 cups of stock" thing too.


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 Post subject: Re: Pork and Beans
PostPosted: Tue Oct 18, 2016 1:55 pm 
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1522
Location: Ottawa, ON
Ahh... that would explain the tomato taste the. The crushed ones are very tomato-y. Maybe I'll try it again with something that more closely matches that description.


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 Post subject: Re: Pork and Beans
PostPosted: Thu Oct 20, 2016 3:47 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1153
Location: Chico, CA
Paul, I use pureed tomatoes all the time. I like them because you don't get bits of tomato but they are thicker than tomato sauce. For my homemade spaghetti sauce I use about equal portions of tomato sauce and puree with a can of tomato paste thrown in the mix (plus wine, beef, aromatics, etc.) I would have used tomato sauce and cut down on the other liquid. One of my favorite bean recipes uses ketchup for the tomato.

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