YOU ARE HERE: LAT HomeCollectionsTomato Paste

Tomato Paste

April 19, 1992 | BILL SIDNAM, SPECIAL TO THE TIMES; Sidnam has written garden columns and features for The Times since 1975.
Although it is doubtful that by the year 2000 the tomato will change drastically in appearance, its other characteristics may be quite different. It could quite possibly be seedless and taste better, the fruit may be able to keep on the vine when ripe for several weeks without spoiling, the plants may be more ornamental, productive and manageable, and there is a good chance the plants won't be bothered much by diseases.
January 6, 1991 | CHARLES PERRY, Charles Perry is an editor in the Food section of The Times
MASBAHET il-Darwish means "The Dervish's Rosary" in Arabic, but I've never heard an explanation for the name. It must involve some tale of a ragged beggar sitting by the road and counting over the ingredients of the dinner of his dreams--a concentrated essence of lamb and vegetables. I first had the Dervish's Rosary in Lebanon in 1962--this was more or less between wars--and there, the custom was to include potatoes in the dish. It was boring.
February 8, 1990 | DIANA SHAW, Shaw is a free-lance writer in Los Angeles
One of the great treats in the south of France is soup flavored with a robust paste or a mayonnaise-type dressing. The flavoring pastes are either offered on the side or swirled into the soup just before serving. Here, a fairly mild vegetable broth gets a tasty jolt from a paste of tomatoes, basil and garlic. If you're pressed for time, use the paste to liven up canned commercial soup.
September 3, 1989 | COLMAN ANDREWS, Colman Andrews is a Los Angeles writer specializing in food and wine
Tomatoes, Stars of the earth, Stars multiplied and fertile. . . . The street drowns in tomatoes . --Pablo Neruda, "Ode to the Tomato" THERE'S BEEN a lot of confusion about tomatoes over the years. The Aztecs thought they were holy. The Italians thought they were aphrodisiacs. The English thought they were poisonous. Thomas Jefferson, who certainly ought to have known better, thought that they were "a type of Spanish cantaloupe."
April 21, 1988 | ANNE WILLAN
I once helped entertain the Duke and Duchess of Windsor; not personally, of course, but when a grand dinner was given for them at the Chateau de Versailles, I was behind the scenes in the kitchen. We were warned that helpings must be sparing and the cooking severely plain. To maintain her reputation as one of the world's most elegant women, the duchess kept an iron control on her diet.
March 19, 1987 | ROSE DOSTI, Times Staff Writer
Dear SOS: On a recent trip to Victoria in British Columbia we had a delicious chicken lasagna at Pagliacci's restaurant. If you could get the recipe it would be greatly appreciated. I am sure your readers would enjoy it, too. --JUDY Dear Judy: Howie Siegel and his brother, David, who once lived in Los Angeles, operate Pagliacci's and were happy to share their recipe with their hometown paper. There is enough lasagna to make two full pans. Use one and freeze the other for another day.
July 11, 1985 | From Reuters
Egyptian police have seized six tons of hashish hidden under a shipment of tomato paste on board a cargo vessel bound for South Yemen from Greece, state television reports. The broadcast did not say when the hashish was discovered or give the name of the vessel, which was raided shortly after it had passed through the Suez Canal into the Red Sea. Cairo newspapers Wednesday put the street value of the hashish at $24 million.
July 11, 1985 | ROSE DOSTI, Times Staff Writer
Dear SOS: If possible, please obtain the recipe for a most delicious coconut flan from Cache restaurant in Los Angeles. --M.H. Dear M.H.: The recipe calls for coconut in syrup, which is available at gourmet sections at supermarkets under various brand names. A Philippine brand is called Coconut Sport or Macapuno.
Los Angeles Times Articles