Even brands that come in cans, like, Hunts' Spaghetti sauce are too runny. How can I make them thicker?
2007-02-28 16:05:10 · 24 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Simmer it a lot longer.
Add a bit of cornstarch if you're impatient.
More tomato PASTE in place of some of the tomato sauce.
2007-02-28 16:08:37 · answer #1 · answered by AF 2 · 2⤊ 0⤋
Hi
When I make my spaghetti sauce I use crushed tomatoes rather than cubed or whole...it seems to be more tomato than liquid. I also add a can of tomato paste. When I'm in a hurry and use already prepared sauce I still add tomato paste. I bring the sauce to a boil and then simmer it for about 1/2 hour with lid on,then i remove lid and simmer another 30 minutes. If lid is left on the whole time you will get water from the moisture in the pot.
Hope this helps you ...
2007-03-01 00:17:05 · answer #2 · answered by Kutzie 2 · 1⤊ 0⤋
Well... if the sauce looks thick enough in the pan, you might try draining the pasta a little better. Use a sieve with plenty of holes (of course, small enough so the pasta doesn't "escape"), and shake it good to get rid of the water from the pot.
I'll let mine sit a minute or so.
If the sauce looks runny in the pan, keep a medium flame (or heat) under it and stir it while water evaporates... that's called "reducing a sauce."
You can get it just the way you want with a little practice.
2007-03-01 00:11:02 · answer #3 · answered by Denise T 3 · 0⤊ 0⤋
It will naturally thicken if you allow it to cook long enough. I simmer my homemade sauce for about 8 hours. That length of time is not necessary if it is sauce in a jar, but even that needs to be cooked a while rather than just heated up. Italian women are the real experts in this field and they all allow their sauces to thicken naturally. Just give it more time, it works.
2007-03-01 00:13:42 · answer #4 · answered by smcdevitt2001 5 · 0⤊ 0⤋
Add a couple tablespoons of tomato paste. Let it cook in, and add a bit more if needed. The sauce will thicken as the paste cooks in. You may need to add a pinch of sugar if the sauce becomes too acidic.
Italians sometimes add day old breadcrumbs to thicken sauces and soups but I'm not a big fan of that method.
2007-03-01 00:11:45 · answer #5 · answered by SA Writer 6 · 0⤊ 1⤋
You have more then one way to do it.
1.Cook the sauce longer and let the sauce reduce
2. Add tomato paste to the sauce or
3. Add Parmiggiano cheese
Also you can cook the pasta less then al dente, Drain the water, add the pasta to te sauce and cook it for few more minutes. The starch from pasta will act as thickener
2007-03-01 02:29:00 · answer #6 · answered by antonello m 2 · 1⤊ 0⤋
Add tomato paste and cook it for a while. Or just let it simmer till it gets thicker. Stir often so it doesn't stick to the bottom of the pan.
2007-03-01 00:09:40 · answer #7 · answered by chicklette0008 3 · 0⤊ 0⤋
Add some salsa to give it a kick and some more texture. I also find that hunts is a little runny so I now use Classico. It is delicious, especially the spinach one. Dont use any water. if still unsatisfied add some grated cheese.
2007-03-01 00:13:38 · answer #8 · answered by christine e 2 · 0⤊ 0⤋
Put meat in your sause. Chop up some hot links, premium ground beef, some kilbasa. Cook it slowly (hours) and at a medium/low temperature. Season to taste as you go along. Keep stiring (every 15 minutes). Again, don't cook it too fast. The flavor is in the simmering.
2007-03-01 00:10:14 · answer #9 · answered by Debi in LA 5 · 2⤊ 0⤋
able spoon full of flower or Maizena ,in a glass add milk or water ,stir vigorously with a fork until smooth liquid ,add to the sauce bring up to the boil then close ,and stir the sauce
presto
2007-03-01 00:16:04 · answer #10 · answered by Anonymous · 0⤊ 1⤋