I am eating tomato paste straight from the can but I heard something about nightshade things being a problem.
Anything wrong with eating tomatoes? A lot of tomatoes?
Also, is heat used to make tomato paste?
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Ask yourself: Do you have a sensitivity to tomatoes? Break out in a rash after eating? Feel nauseated? Severe stomach cramps after consumption? Achy joints soon after consumption (within 24 hours)? If no, then you're probably okay.
Something else to consider is tomato acid leaching metal from the can.
http://en.wikipedia.org/wiki/Tomato
The tomato (Solanum lycopersicum, formerly Lycopersicon lycopersicum) is a plant in the Solanaceae or nightshade family, native to Central, South, and southern North America from Mexico to Peru...supposed fear that tomatoes were poisonous, based on the fact that they belong to the Solanales Order, or "Nightshade" family, which contains many toxic plants...
http://en.wikipedia.org/wiki/Tomato_paste
...a thick paste made from ripened tomatoes with skin and seeds removed. Depending on its manufacturing conditions, it can be used to make either ketchup or reconstituted tomato juice. Its most common culinary usage is as a pizza sauce base, but it is also used in small quantities to enrich the flavor of sauces, particularly tomato sauce. It is most commonly available in tin cans and squeeze tubes.
* Hot break: heated to about 100°C; pectin is preserved -> thicker -> ketchup.
* Cold break: heated to about 66°C; color and flavor is preserved -> juice
http://en.wikipedia.org/wiki/Canning
Canning is a method of preserving food by first sealing it in air-tight jars, cans or pouches, and then heating it to a temperature that destroys contaminating microorganisms. Because of the danger posed by Clostridium botulinum (the causative agent of botulism) and other pathogens, the only safe method of canning most foods is under conditions of both high heat and pressure, normally at temperatures of 240-250°F (116-121°C).