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Country Discussion Topics
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Thickening tomato sauce
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jj    Posted 07-09-2003 at 13:30:08       [Reply]  [No Email]
is there something special you have to do to thicken tomato sause. it seems to take forever to boil down. does it depend on the kind of tomatoes you use? Do you use a combination of paste tomatoes and sweet tomatoes for thickening and flavor?


Linda    Posted 07-09-2003 at 23:27:43       [Reply]  [No Email]
I don't think you can expect to come up with sauce as thick as the commercial, canned sauce.

I've read where some folks use a slow cooker to cook down the sauce with good results. I just decided years ago that I would adjust the amount of water or other liquid in the recipe so the finished dish wouldn't be too thin after the homemade tomato sauce is added.

Yes, the type of tomato used does make a difference. The paste type tomatoes will give you a slightly thicker sauce.


Lenore    Posted 07-09-2003 at 15:12:38       [Reply]  [No Email]
This is a recipe I found on the same site as the pickles.

Fresh Tomato Sauce
Categories: Sauces, Native
Yield: 2 cups

24 ea Fresh tomatoes, peeled,
-- seeded & quartered
1 sm Onion, diced
2 ea Garlic cloves, chopped
2 tb Olive oil
1/2 ts Salt
1/2 ts White pepper
1 ea Bay leaf
1 tb Fresh basil, chopped
2 tb Fresh oregano, chopped

Puree the tomatoes in a food processor until smooth, approximately 1
minute.

In a large saucepan over medium heat, saute the onion and garlic in
the olive oil until the onions are translucent. Add the tomato
puree, salt, pepper, bay leaf, basil, and oregano and mix together.
Lower the heat and simmer approximately 1 hour until the sauce is
reduced by half and becomes a thicker paste.

Lois Ellen Frank, "Native American Cooking".



Sam    Posted 07-09-2003 at 14:53:50       [Reply]  [No Email]
JJ... you have to have good luck...


Ivey    Posted 07-10-2003 at 14:03:32       [Reply]  [No Email]
Evaporation! Once you've brought your tomato sauce to a boil, simmer it without a lid (in the flatest pan you have) to increase the surface area, like they do in evaporating Maple syrup. Long boiling will mess with the flavor. Hope this helps, tho using Romas or other paste tomato will help too. :)


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