[Red_Devil 232]

I have a question about using tomato paste in sauces. For some reason I have always slightly sauteed the paste in a small amount of olive oil before adding to sauces. I read, years ago, that this should be done to intensify it’s flavor.

For some reason I think the paste by itself is intensified enough, does sauteing it have any other benefits?

[pops88]

I have a question about using tomato paste in sauces. For some reason I have always slightly sauteed the paste in a small amount of olive oil before adding to sauces. I read, years ago, that this should be done to intensify it’s flavor.

For some reason I think the paste by itself is intensified enough, does sauteing it have any other benefits?
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If you are using cast iron the acid from the tomatoes supposedly will leach out iron from it which is beneficial for health.