No matter how much tomato paste I use, it always turns out watery. Thanks!
2007-02-07 22:54:25 · 15 answers · asked by lennienahra 2 in Food & Drink ➔ Cooking & Recipes
If you use canned tomatoes to start with, may be you should look to change brand. And by the way, DO use the liquid as well!
If you use fresh tomatoes to start with, buy only very red but not mushy ones: chop roughly and add to a heavy pot in which you have sauteed 1 onion and some garlic. DO NOT ADD WATER.
Cover pot and cook on high 15-20 minutes. Pass thru a food mill, return to pot, cover, boil then simmer a good half hour, lid slightly open for steam to escape.
Depending on your tomatoes' quality, by now you should have a thick soupy sauce. Add 2 tablespoons tomato paste, stir, cook another 10 minutes.
Flame off, add a bunch of basil and salt. The basil will infuse and almost melt into the sauce. Let cool to room temperature, bottle and freeze.
Remove basil sprigs when using the sauce. You can add fresh ones for flavour .
2007-02-07 23:22:09 · answer #1 · answered by Vivagaribaldi 5 · 1⤊ 0⤋
The best thing to do is to start your sauce earlier than usual and simmer until it reduces. maybe an hour. stir ocassionally and dont use a lid until its reduced. you are just adding water when the steam rolls off the lid and this can make it soupy. Sometimes your sauce may get quite runny before it gets thick because of the tomatoes breaking down.
2007-02-07 23:06:23 · answer #2 · answered by chasin_jasen 2 · 0⤊ 0⤋
Are you using water in your recipe? I always use tomato sauce and use the paste to thicken it. You can try using a little cornstarch to thicken it, but I personally don't like to.
2007-02-07 23:04:37 · answer #3 · answered by Granny Fran 5 · 1⤊ 0⤋
Its not so much what you add but how long you let it simmer. Keep your recipe the same but be patient during simmering. The sauce WILL reduce and become nice and thick.
2007-02-08 00:52:34 · answer #4 · answered by ? 6 · 0⤊ 0⤋
Use spaghetti sauce instead of water
2007-02-07 23:40:54 · answer #5 · answered by curious_cat 2 · 0⤊ 0⤋
couple of mins befoer it's ready. , take a bowl and put some starch powders mixed with little cold water, after that putting this mixed stuff into your pan rolling them with your spaghetti sauce, I am sure it will be thick. How much you put them in, how thick your sauce will be, so be careful, make sure not putting too much in your pan.
if you have further question about it, you can contact me with email.
dr_geng@yahoo.com.cn
2007-02-07 23:08:21 · answer #6 · answered by dr_geng 1 · 0⤊ 1⤋
You may need to lengthen the time it simmers. If you haven't the time, or it still won't thicken try adding a little cornflour paste. Good Luck
2007-02-08 00:58:43 · answer #7 · answered by jemima 3 · 0⤊ 0⤋
Only starch or dairy thickens sauces.....so use a bit of flour, cornflour, cream, cheese or parmesan (yes I know its a cheese but its a creepy one). Vegetables and herbs dont thicken sauces...neither does oil alone.
2007-02-07 23:28:45 · answer #8 · answered by Scully 4 · 0⤊ 0⤋
Need more info on what you are adding besides tomato paste to be able to define your particular problem.
2007-02-11 19:25:23 · answer #9 · answered by Anonymous · 0⤊ 0⤋
Simmer longer with the lid off. I like to use Parmesan cheese to thicken mine.
2007-02-08 03:36:16 · answer #10 · answered by g14copswife 2 · 0⤊ 0⤋