wahoowad
Knows what a fatty is.
I sometimes whip together a little homebrew vinegar based sauce for my pulled pork. What would be different if I switched to tomato sauce, or maybe even tomato paste? I'd like to get my sauce to be a more of a mixture of basic ingredients and not rely on the developed flavor of the ketchup.
I get it that a prepared ketchup would contribute a little more salt and sugar, and a bunch of other ingredients I don't know really know, so I might increase the small amounts of salt and sugar I already add.
Any thoughts on the difference between using tomato sauce vs. paste to get the tomato part I want in the sauce?
I get it that a prepared ketchup would contribute a little more salt and sugar, and a bunch of other ingredients I don't know really know, so I might increase the small amounts of salt and sugar I already add.
Any thoughts on the difference between using tomato sauce vs. paste to get the tomato part I want in the sauce?