legend_018
Head Chef
ok please give me any insights if you have them- I doubled the amount of tomatoes, but this wonderful!!! recipe said 15 minutes and it took hours for my liquid to reduce and get thicker. Can someone please look this over. I used a big dutch oven pot on the top of my stove and kept it on simmer the whole time - after letting it come to a boil. My tomatoes were VERY juicy and produced a lot of liquid.
I did write to the author - however it was posted in 2008 and not sure if she is responding to posts that old. If anyone happens to have any insight. I really like this recipe and how she separates the pulp from the juice at the beginning stages and only concentrating on reducing/thickening the juices so the pulp doesn't cook a long time and lose some of it's flavor.
15-Minute Tomato Sauce. Really.: chez pim
M
I did write to the author - however it was posted in 2008 and not sure if she is responding to posts that old. If anyone happens to have any insight. I really like this recipe and how she separates the pulp from the juice at the beginning stages and only concentrating on reducing/thickening the juices so the pulp doesn't cook a long time and lose some of it's flavor.
15-Minute Tomato Sauce. Really.: chez pim
M