(gravy) Spaghetti sauce problems?

Question

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!

Answer 1

I'm sure you have a great recipe to begin with, but here's some tips and tricks to give yours a boost maybe:
San Marzano's are great, but whatever tomato you use, be sure it is whole, not crushed or diced. Almost all canned tomatoes are treated with citric acid, which prevents them from breaking down into your sauce. By using the whole tomatoes, there is less surface area exposed to the citric acid, thus they break down a lot easier in your sauce, giving the sauce some more texture and body.
After you've sauteed your aromatics, cook a little tomato paste, before you add any other liquids. The paste will give a boost in flavor and also help thicken it up.
As you're cooking, don't leave the pot totally covered or the excess moisture will have no where to go.
Finally, remember you can all ways add more water if you need it so be conservative with the water until you get a feel of the consistency and texture you're looking for.

"To eat well is to live well"

Answer 2

Hate to agree with most everyone else here but adding tomato paste seems to be the remedy. I've never made my sauce without it. Keep the water because you need that and you may want to cook it much longer and stir frequently. I cook mine all day (up to 12 hours) to help all the tomatoes break down and to make sure the meat has released its essence into the sauce. Good luck!

Answer 3

Add tomato paste. That will sop up the extra water and make it more flavorful.

Here's my recipe for sauce. It serves 10.

1lb hamburger or ground turkey
1 t pepper
1 T each Oregano, Basil, salt
1 clove garlic, chopped
1 onion, chopped or diced
1 bell pepper, diced (opt.)
1 large can whole peeled tomatoes
2 12 oz. cans tomato paste
2 12 oz. cans water
1/4 c. brown sugar

Fry hamburger with spices, garlic, onion, and bell pepper in large pot. Add the rest of the ingredients. Turn burner down to low. Stir untill looks like a sauce. Let simmer while you make the noodles.

Answer 4

Are you stirring it while you are cooking it?

This is the sauce recipe I use

Spaghetti Sauce and Meatballs

Serves 8

3 (23-ounce) cans good-quality tomato sauce
1 (5.5-ounce) cans tomato paste
1 onion, finely chopped
1 green pepper, finely chopped
1 clove garlic, minced
2 tablespoons Italian seasoning
1/2 teaspoon pepper
1/2 teaspoon salt
1/3 pound ground beef
1/3 pound ground veal
1/3 pound ground pork
1 egg
1/4 cup Italian-style bread crumbs
1/4 cup fresh-grated Parmesan cheese

Combine the tomato sauce, tomato paste, onion, pepper, garlic, Italian seasoning, pepper and salt in the slow cooker.

In a large bowl, combine the beef, veal, pork, egg, bread crumbs and Parmesan; form into balls.

Transfer the meatballs to the slow cooker.

Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.

Answer 5

While I did give SOME coarse homemade mashes to Sophie (didn't know better then LOL!), I also let her self feed quite a bit from the start. I spaced out new foods every 4 days, so that if she did have a reaction I could easily figure out the culprit. Tomatoes and citrus are not allergenic, but acidic (can be harsh on their tummies). I offered them both before a year, but kept the amount moderate. Egg yolks are not usually allergenic, so I gave those around 7 months and whites at a year. I waited on nuts, honey and strawberries until she was a bit over a year. No problems. :) Cheese and yogurt aren't the same as straight cow's milk, so the 1 yr rule need not apply. The lactose is converted to lactic acid, which is why many people who cannot handle milk can still eat yogurt or cheese. I gave both at 7 months. Sophie enjoyed having chunks of food to stuff in her mouth and play with a bit, getting to know it! LOL I made stews, roasts, chunky vegetable soups, steamed veggies in big pieces for her to hold easily, and gave her fresh fruits like peaches, kiwi and pears. I remember she held a whole apple and went to town on it, then ate pieces of steak at 11 months! It was so cute. Of your food lately, here are my thoughts: Pot roast (slow cooked) with carrots and potatoes: **all of it Chicken Fettucini Alfredo and broccoli: **probably just the chicken and broccoli until 9/10 months since I also waited on wheat until then. Homemade Chicken Tenders (fried and breaded chicken strips), Macaroni & Cheese, Green Beans : **just the green beans, or the chicken without the breading on it Steak, Mushrooms, Corn on the cob and Broccoli: **all of it Smoked Sausage with red and green peppers and egg noodles and feta cheese: **everything but the noodles Grilled Chicken marinated in soy sauce and honey, long grain and wild rice, broccoli: **I have read that honey even cooked isn't okay until a year, so I'd offer the rice and broccoli Edit: WOW northstar are you poorly informed or what??? BLW DOES mean you offer normal foods!! LOL Geez, do some reading.

Answer 6

Next time I would try it without the added water....if towards the end it still looks to thick I would add a small can of tomato sauce. If you still want to stick with adding the water I would try the tomato paste remedy although you would probably end up with it just as thick as without the water.

Answer 7

Try adding a small can of tomato paste if it turns out that way. Or just don't add water. It may seem thick at first, but it does loosen up during cooking. And you have to keep stirring it. Don't forget to stir it once in a while.

Answer 8

Stir it every few minutes, just a swirl.