Help with my spaghetti sauce

O

oli

Well-known member
Got this recipe from Dianncy way back in 2007 and I finally got around to making it. I let it sit for a couple of days before serving it up. The final result when put on noodles was a little too watery. What can I do at this point to reduce the amount of water now that the recipe is completed and I have quite a bit left over, enough for another 8 or 9 meals?

Recipe below:

2 or 3 large cans of: Whole tomatoes: OR ( 4 to 5 lbs of roma tomatoes, chop, blend in blender, liquefy )

2 medium cans of: diced tomatoes: 1st can: add into sauce while cooking, 2nd can: add to sauce when sauce is done

2 medium cans of: tomato paste: add equally, 2 tomato paste cans of water, blend in blender, liquefy

1 thick slice of onion, chop, blend in blender, liquefy. Don�t need to use entire thick slice of onion.

2 pounds ground sirloin *see below Step 2

1 package Italian sausage OR ( 1 package of pork chops)

Spices: (dried or fresh spices)

2 TABLESPOONS basil

1 TABLESPOON oregano

1 TABLESPOON garlic powder, OR 1 clove of garlic, minced

1 teaspoon rosemary

1 TABLESPOON olive oil

1/8 teaspoon black pepper

1 1/2 teaspoon salt

2 teaspoons red wine, OR red wine vinegar

2 TABLESPOONS brown sugar

Pinch red pepper

 
Simmer it and let the water evaporate until it is the desired thickness

If you make it again, you could probably skip the two cans of water called for with the paste.

 
I will simmer it again

It started the recipe at 10am and simmered until 8pm on Saturday. thought that was enough simmering.
So I will simmer it some more

 
Too much liquid in the recipe for sure.

"would have" doesn't help you now but I would have drained the tomatoes before putting in and skipped the water. Simmering is your only hope. but a trick I use sometimes to thicken is to throw parmesan cheese into the sauce- and you might add a handful of fresh breadcrumbs too- they will dissolve.

 
Also, this is a big recipe; for faster reduction you might want to simmer down. . .

in 2 pots for more surface evaporation area. I usually simmer mine down in a large stainless dutch oven (about 1-1/2 to 2-gallon size), covered with a bacon spatter screen. The screen reduces it faster and I don't have spatters all over. Make sure you stir regularly so that it does not burn--sometimes I need to set a timer to make sure I stir.

 
something else to consider is the letting it sit part

I will make a fresh sauce two ways. The first is how I learned it and that is starting early in the morning and then letting it simmer all day and the larger chunks of tomatoes, peppers and onions slowly break down and release their awesomeness in a magical gastronomical alchemy. The other is when I need a quicker option which will involve my stick blender.

I have noticed that in the latter case if I've made extra, some of the water content will separate after a day or two while I won't see that with the former or just minimally in comparison.

 
I almost always use a 28 oz can of tomato puree and the same size crushed tomatoes plus

a large can of water + a TBL of paste and mine has always reduced. I wonder if all those cans of plain tomatoes were simply too water-filled items (I don't mean water added to can...just a watery tomato itself)?

I'm going with consensus to simmer to reduce.

 
WhenI went to liquefy the tomatoes it was so watery it leaked partially out of my cuisinart.

 
Re=reading your ingredients and not having the instructions, I wonder if you weren't supposed to

liquefy the canned tomatoes--those directions say to "liquiefy" the whole fresh tomatoes.
So personally, I would not liquefy the canned tomatoes--just let them break down naturally with the long cooking time--if you make this again.

 
Charley, do you read this as to liquidify or not to liquidify whole tomatoes, you might be correct?

2 or 3 large cans of: Whole tomatoes: OR ( 4 to 5 lbs of roma tomatoes, chop, blend in blender, liquefy ).

Would you just drop the tomatoes in the pot whole and not even slice it in half?

 
Oldest Ds has declared His Sauce much better than Mom's ;(

and has critically dissected my recipe (for my benefit). Waaaaaah Colleen

 
I am not sure I understand, but if you think you might have a better recipe. I would like to hear ab

ir.

 
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