![tomato paste substitute for sauce tomato paste substitute for sauce](https://i.pinimg.com/736x/8e/19/73/8e19737f857131d0ddde91499d7df8ab.jpg)
As the moisture expels from the tomatoes, the amount of puree will decrease. You’ll need to stir the mixture every 20 minutes and respread until it becomes thick and paste-like. Spread it evenly and return to the oven for around 3 hours. Afterward, stir the mixture to avoid creating a crust. Pop the baking tray in an oven preheated to 200-degree F for 30 minutes.Spread the mixture evenly on a baking sheet. For the reduction process, the best option to thicken and intensify the flavor of tomatoes is to use the oven. You can cut through the prior steps by using a tomato puree if you like. At this point, what you have is essentially a tomato puree.Stir occasionally and reduce heat as it thickens. Return the milled tomatoes to the stove on high heat for 45 to 55 minutes.
#TOMATO PASTE SUBSTITUTE FOR SAUCE SKIN#
Run the cooked tomatoes through a food mill to get rid of the skin and remaining seeds.
![tomato paste substitute for sauce tomato paste substitute for sauce](https://i.pinimg.com/originals/09/0b/45/090b454a3662fbc9393fa9e4025b6942.png)
Add olive oil and seasonings you prefer like basil. Chop the tomatoes into small pieces and simmer the tomatoes on the stove for 30 minutes.
![tomato paste substitute for sauce tomato paste substitute for sauce](https://pixfeeds.com/images/appetizers/soup/1280-144220753-tomato-soup.jpg)
You can use your fingers to carefully remove only the unwanted seeds and not the flesh.
![tomato paste substitute for sauce tomato paste substitute for sauce](https://i.pinimg.com/originals/30/36/be/3036be7e73f59436fe82bf6f43746576.jpg)