From my research on tomato paste in Europe, there are variations - there are double and triple strength versions.
They can be referred to as tomato puree from what I have read.
Here in North America, tomato paste and and tomato puree are 2 different products as far as I know. I think it has to do with water content or concentration.
If you are having success with the tomato paste or puree that you are using with no downside, by all means continue using it.
Pasta sauce is more diluted.
A stronger tomato paste could be problematic - I cannot say for sure.
Last edited by ktani; March 11th, 2008 at 12:21 PM.
Reason: added text
Thank's ktani, I'll check out the links.
I know that the puree in Norway is way stronger then pasta sauce, we always use a lot of water to dilute it when we cook.
Well, I've had too much of a migraine for the past few days to even think straight, so I didn't get any photos, but here's the story.
My hair is dyed with a medium brown colour. On the canopy it looked medium brown, but underneath it was looking almost black. It was driving me crazy, because I have mostly grey hair, and because my hair is so straight, the roots would show almost immediately. I'd been doing two-hour honey/conditioner treatments twice weekly for a few weeks, and definitely, the black looking hair lightened quite a bit, but with more red than suits my taste or my colouring. Of course the red stage is usually part of any lightening. So I realized I wanted more intensive treatments.
On Sunday and Monday I did 8 hour treatments with 3 parts conditioner (Alberto (VO5) Kiwi Lime Squeeze), 2 parts honey and 1 part EVOO on damp hair. Yesterday I did a 2 hour treatment. I'm very happy with the results. My hair has definitely lightened to what I would now call a very dark blonde, and instead of it having reddish highlights in the sun, the overall highlights in the sun are down to a golden hue.
I'm really delighted with the results, and my hair feels soft and silky.
Bookmarks