Imagine the taste of thick and rich tomato sauce. This would be enough to make your mouth watery because the next thing that you would imagine would be the tomato sauce on delicious spaghetti, lasagna, pizza or any other types of food. The tomato juice may not be the star of a dish, but it is certainly something that will make the dish shines.
We are not only going to talk about Italian dishes, but all types of dishes would certainly be more delicious with tomato sauce. Not only that the sauce is the perfect addition for many dishes, but it is also very healthy. Tomato is among the healthiest fruit in the world. It has so many vitamins and minerals to help you reduce different types of diseases risks.
Making your own tomato sauce may not be so difficult for some people, however for the beginners, it may pose certain challenge. One of the most common issues encountered by beginners are the consistency of the tomato sauce. Many people feel that the sauce is simply to thin and they know that there is something wrong but simply do not know what went wrong and how to make it right. There are ways that you can do to thicken the sauce so do not give up and throw the sauce away even though it is way to thin.
This problem is common because tomatoes do have lots of water in them. Not all tomatoes have the same amount of water and this is the source of the issue. When you find you sauce too watery, then you can thicken it with these options below:
1. Cook the tomatoes down without using the lid to the pan. This way, the water can evaporate more. When you use the lid, the water will stay under the lid and at the end, it will drop down again. When the water drops down, the sauce will become as watery as it is before.
2. Add tomato paste to your sauce. The tomato paste is the most concentrated processed tomatoes and therefore, adding this thick and rich tomato paste to the too watery sauce will make your sauce thicker but without losing any taste.
3. Add cornstarch, therm flo or clear gel. Those components can make anything thicker. However, if you have the choice, then you need to choose therm flo as this will be the best one when canned and frozen.
