https://pdf.usaid.gov/pdf_docs/PNAAF693.pdf
https://www.xaphyr.com/blogs/9....26132/Seeking-a-trus
Tomato purée and tomato paste have US FDA standards of identification (since 1939) for proportion of tomato solids, and historically did not comprise seasonings aside from salt; in latest a long time variants with basil or other conventional Italian seasonings grew to become frequent. Tomato sauce is non-standardized. A spicy tomato sauce generally known as sauce piquante is frequent in Louisiana Cajun cuisine, that can contain an
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