Can you thicken tomato sauce?

[Adillo303]

I take my homemade sauce and put one meal portions in zip locks and freeze. It defrosts in 10 to 15 min. After reading Jeekins post, I will make up some palin tomatoe sauce and keep a bit in the fridge and a few bags.

BTW, just rip the bag off the lump and put it in the pot.

AC

[Jeekinz]

Originally Posted by pacanis

I didn't know homemade sauce kept that well. Thanks for that tip, it definitely changes my outlook now.

So OK, next time I'm at the store I'll pick up some cans of tomato products and more spices. Don't expect to convert me to fresh herbs though
One at a time.

Once you make your own sauce, you'll never buy the jar stuff again.

[Adillo303]

Originally Posted by pacanis

Don't expect to convert me to fresh herbs though
One at a time.

Deep breaths and baby steps -

[Maverick2272]

Fred,
Is it possible it is the spaghetti sauce? Some sauce is superior to others... I don't know which brand you use, but maybe next time around look for a different one, maybe one that advertises it is a thicker sauce.
Just a shot, but from the picture it does look like water separating out from the sauce, look on the ingredients to see if water is listed there. I just looked at our jar, and the first ingredient is Tomato Puree (water, tomato paste). This is where DW and I differ. She bought this jar, and I guarantee you when I make spaghetti with it there will be water left on everybody's plate. I always make sure to buy the better spaghetti sauce that is thicker and less watery. I also mix my sauces, like one that is garlic with one that is basil flavored. Or better yet one Alfredo with one tomato sauce.

[zipp06]

Try adding some parmesan or romano. A can of paste will also do the trick, but you may have to add a pinch of sugar to curb the acid from the paste.

[pacanis]

I will keep this all in mind.

Thank you much!

[zipp06]

Originally Posted by Adillo303

I take my homemade sauce and put one meal portions in zip locks and freeze. It defrosts in 10 to 15 min. After reading Jeekins post, I will make up some palin tomatoe sauce and keep a bit in the fridge and a few bags.

BTW, just rip the bag off the lump and put it in the pot.

AC

I agree, Being from a family of 9 kids, I don't know how to cook "small". I always make a big pot of sauce and freeze it. Here's another tip: if you use italian sausage (links) in your sauce (which you definitely should) try baking it instead of frying. It saves time and comes out nice & tender!

[jpmcgrew]

Originally Posted by Maverick2272

Fred,
Is it possible it is the spaghetti sauce? Some sauce is superior to others... I don't know which brand you use, but maybe next time around look for a different one, maybe one that advertises it is a thicker sauce.
Just a shot, but from the picture it does look like water separating out from the sauce, look on the ingredients to see if water is listed there. I just looked at our jar, and the first ingredient is Tomato Puree (water, tomato paste). This is where DW and I differ. She bought this jar, and I guarantee you when I make spaghetti with it there will be water left on everybody's plate. I always make sure to buy the better spaghetti sauce that is thicker and less watery. I also mix my sauces, like one that is garlic with one that is basil flavored. Or better yet one Alfredo with one tomato sauce.

When I make red sauce that is not from scratch I never buy all the fancy sauces in the jars have yet to have one that tastes good on it's own.Those that are my favorite to use as a base for sauce will be either Hunts or Del Monte traditional spaghetti sauce in the can also real cheap it still is not totally from scratch but it is a head start. I start with cooking meat and then drain fat. In a separate pan I saute onions, celery and maybe some bell peppers and mushrooms in olive oil. I then add all those to sauce then I add a bit more Italian herbs and some fresh garlic and about 1-2 table spoons of pesto (homemade frozen in my freezer)maybe some more salt and pepper and a tiny bit of hot pepper. After that you can add a splash or two of red wine also. It always turns out great, of course I do simmer it quite a while to get the flavors together and to thicken. I like to make a big pot of sauce so I can freeze some for future dinners.

[Maverick2272]

I like both of those, there are also a couple that are made local here that are pretty good. I do have a tendency to 'doctor' them up quite a bit, including a bit of red wine and plenty of veggie chunks, additional spices, garlic, that sort of thing.
Drives my son nuts as he hates veggies, LOL.

[ErikC]

If the cause of the runniness is grease and not water content, you might be able to reduce the amount of grease by running a large leaf or two of lettuce over the top after the grease rises to the top. This is an old trick for reducing fat in soup, but it might work for this too.