Why is it that no recipe calls for "one can tomato paste" they all ask for like 2-3 tablespoons. Why are the cans so big, Its not like I use it all the time. Anyone have suggestions of what to use it in?
Now I use a sundried tomato paste with oil. It keeps for at least two weeks in the fridge. It's got oil, yes, but a little won't hurt you and it's so good! I'm (still) in Finland so I don't know if you guys have it in the US?
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