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Old 11-25-2008, 03:31 AM   #11
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I bet it was still good............:)
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Old 11-25-2008, 06:24 AM   #12
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Yes, it was good, at least the chunky part was, loaded with mushrooms, onions and green peppers, but there was a runny layer that was preventing the sauce from sticking to anything, especially rigatoni. I'll pick up a can of tomato paste today and simmer it in.
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Old 11-25-2008, 07:09 AM   #13
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Don't use any kind of thickener!!!!! Just cook it a bit longer. I use paste only about half the time, with almost indiscernable results.
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Old 11-25-2008, 07:14 AM   #14
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Thanks, Vera. At this stage that would work, too. I wasn't thinking...
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Old 11-25-2008, 07:19 AM   #15
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Another thing I've used to thicken up sauces and stews is ground dehydrated tomatoes. After dehydrating them, put them in the food processor and process until they are a powder. Store the powder in the freezer.
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Old 11-25-2008, 07:55 AM   #16
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That's a pretty cool idea, blissful. I'll bet even if you chopped them up they would pull moisture from the sauce as they rehydrate.
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Old 11-25-2008, 08:12 AM   #17
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The usual way to thicken tomato sauce is through reduction. Using a pressure cooker prevents that from happening. Tomato paste may thicken some but also changes the flavor.
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Old 11-25-2008, 09:46 AM   #18
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Quote:
Originally Posted by pacanis View Post
That's a pretty cool idea, blissful. I'll bet even if you chopped them up they would pull moisture from the sauce as they rehydrate.
Yes they would.
See now - I DO have one cool idea, I KNEW it would happen once in my lifetime.
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Old 11-25-2008, 09:47 AM   #19
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Take the rest of the day off!
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Old 12-02-2008, 01:00 PM   #20
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great idea, bliss. i've tried that with dried mushrooms, with mixed results. i'll have to try dehydrated tomatoes. i wonder if well chopped sun-dried tomatoes would work...hmmm.

i agree with andy; paste will change the flavor a little. it depends on the ratio of how much you're adding to how much sauce, though. paste tends to be sweet, which usually isn't a problem.

reducing by a slow simmer, regularly stirring to prevent burning and aid in evaporation is the way to go. but as gadzooks mentioned, if you're in a pinch, you can use cornstarch or arrowroot slurry. it was suggested to me by the chef at a local italian restaurant, when i asked him about his sauce. he uses fresh tomatoes in a lot of his sauces. when i'd mentioned that my garden tomatoes one year made a runny sauce that takes forever to cook down, he clued me in about using a thickening agent. worst comes to worst, he even suggested using a little flour, but a little goes a long way, so be prudent about it.
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