Can anyone tell me why I have this problem with my sauce? I use usually kitchen ready tomatos in a can. Usually San Marzno. I put in everything you need, oil, spices, onion garlic etc..and usually 1/2 can of water because it loos so thick. I cook it for at least 1 hour and sometimes the sauce seems to separate. Its watery on top and thick tomato on the bottom. Almost like I cooked it too much and the water cooked out and floated on top or somethingstrange like that. Can anyone tell me why this happens and how to remedy it or give me a better recipe for yor own gravy (sauce)? I truly appreciate it! Grazie!
2006-11-29
07:35:06
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8 answers
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asked by
Anonymous