111.   The purist could go further, as I did for the pizza, using a tablespoon of tomato paste from a tube instead of ketchup.

112.   The tomato paste adds a touch of acidity and the whole is a fine balance of flavors.

113.   Then stir in the tomatoes, tomato paste, chiles, cinnamon, nutmeg and saffron.

114.   They are chunkier than most pasta sauces, because they are based on diced tomatoes instead of the typical tomato paste.

115.   They are also indispensable for storage of small amounts of leftover tomato paste or chopped onions or peppers.

116.   This recipe for scallops Provencal calls for the addition of tomato paste.

117.   This was also the only brand that did not need added tomato paste and water.

118.   Turning apples into applesauce or tomatoes into tomato paste reduces levels significantly.

119.   Wash and cube tomatoes, and along with the tomato paste, add to pan.

120.   When all these vegetables have been added, stir in tomato paste and enough stock to cover vegetables.