- Tomato puree, tomato sauce, diced tomatoes, stewed tomatoes or ketchup
- From Tomato Puree or Tomato Sauce: Measure out twice as much puree or tomato sauce into a saucepan, and cook down over low/medium-low heat, until thick and reduced by half. Stir regularly to prevent sticking and burning. If you don’t have time to spare, just use twice as much puree or sauce, and cut the liquids in the recipe by the same amount.
- From Diced or Stewed Tomatoes: Strain the juice from the can; and use twice as much of the tomato solids.
- From Ketchup: Replace 1:1
*Nutrition facts based on using no-salted added tomato sauce.
2 tbsp50.7 g2.2 mg0.1 g1.1 g0.2 g0 mg