i let it simmer for quite some time..but without fail each and everytime the sauce is plated up with pasta..i have a pool of water *thin tomato sauce* at the bottom of my dish. What am i doing wrong. Yes, i do drain the pasta very well..i have used whole peeled tomatos, crushed tomatos,fresh tomatos - always same result..water in the plate! Sauce is delish but .. i want it to be as it should be - no water! HELP! any suggestions????????
2006-06-14 09:56:31 · 10 answers · asked by Quasi 5 in Food & Drink ➔ Cooking & Recipes
when you add the tomato paste to the pan after sauteeing your vegetables, let the paste soak up ALL the juice in the pan before you add anything else. you need to do this on low heat ... but it will help the sauce coagulate and keep it from seperating.
also, drain all the seedy middles out of your tomatoes ... leave just the fruit - that will cut down on the moisture.
2006-06-14 10:10:01 · answer #1 · answered by texandiva2006 3 · 0⤊ 0⤋
Need to use tomato paste and if still a little thin try adding a small amount of corn starch to a small amount of tomato sauce in a cup stir it into your sauce and simmer on low so that no lumps form. Paste gives it a good base. I always start with it after sauteing my veggies. Then add other tomato products and a little water and simmer.
2006-06-14 17:02:47 · answer #2 · answered by teamkimme 6 · 0⤊ 0⤋
You need to drain the excess juices from your tomatoes. There is a lot of excess moisture in those and also make sure to simmer your sauce without the lid on it. The condensation falls back into your sauce otherwise.
2006-06-14 17:02:07 · answer #3 · answered by jessica 4 · 0⤊ 0⤋
Let the pasta sit in the colendar for a little while longer. Dont mix the pasta and sauce together, put the pasta on the plate and then the sauce on the pasta individually.
2006-06-14 17:00:05 · answer #4 · answered by heidinichole 4 · 0⤊ 0⤋
I had this problem I found that taking longer to prepare helps cooling it down and reheating helps or just boil it up first then simmer longer .
I also put a tiny bit on a plate to see if their is alot of juice and continue cooking .
or if in a hurry trying adding tomato concentrate.
2006-06-14 17:16:47 · answer #5 · answered by Nutty Girl 7 · 0⤊ 0⤋
Use tomato paste. That is the best thickening agent that won't alter the flavor of the sauce.
2006-06-14 18:21:55 · answer #6 · answered by jesss8097 1 · 0⤊ 0⤋
it might not be water...it might be juice from tomatoes....the longer you simmer the sauce the more tender the tomato....it might also be oil...promise you...its supposed to be there!!
2006-06-14 17:03:52 · answer #7 · answered by meld1707 3 · 0⤊ 0⤋
Always use tomato paste and maybe corn starch to thicken.
2006-06-14 21:38:34 · answer #8 · answered by Joe 3 · 0⤊ 0⤋
try adding a little Parmesan cheese to the sauce will make it a little thicker
2006-06-14 17:02:04 · answer #9 · answered by dqbartender 1 · 0⤊ 0⤋
well get tomatos and like other ingrentants and try it idk
2006-06-14 18:10:33 · answer #10 · answered by christina-beck@sbcglobal.net 1 · 0⤊ 0⤋