Hi all, new member here! Let me know if this needs to be in a different thread...
I'm looking for some advice on my marinara sauce. I cannot seem to cure my water problems. I get a significant amount of water everytime I plate and it's both off putting to guests and frustrating when serving over things that can get "soggy." A little background on the sauce: I've tried all sorts of tomatos and brands ranging from store brand to San marzanos to garden fresh so I can't imagine that being the culprit. The sauce contains a variety of herbs, garlic, onion, and butter. Cook time is usually around 6 hours.
Any advice? I look forward to meeting you all!
I'm looking for some advice on my marinara sauce. I cannot seem to cure my water problems. I get a significant amount of water everytime I plate and it's both off putting to guests and frustrating when serving over things that can get "soggy." A little background on the sauce: I've tried all sorts of tomatos and brands ranging from store brand to San marzanos to garden fresh so I can't imagine that being the culprit. The sauce contains a variety of herbs, garlic, onion, and butter. Cook time is usually around 6 hours.
Any advice? I look forward to meeting you all!