How do I fix watery tomato sauce?!
How do I fix watery tomato sauce?
How do I fix tomato sauce that is too watery? I know that I drain the pasta long enough so its clearly the sauce that is causing the problem. If the pasta with the sauce on top sits for more then about a minute on a plate a significant pool of red watery sauce starts to pool at the bottom of the bowl...while the sauce at the top of the bowl stays thick. Anyone have any tricks ideas?
Answers:
adding a pinch of flour can thicken any sauce. just stirr it in well so you don't get clumps, and don't add too much. otherwise you might make it too thick.
hmm... you can try boiling the tomato sauce for a while until the excess water evaporates, then use whats left, or just try a different kind of sauce.
When you make the gravey originally, add a small can of tomato paste. That will thicken your sauce.
Add tomato paste it will thicken up the sauce.
One thing you can do is take the sauce and put it in the collander you would drain the pasta in. Some of the watery liquid will drain out and then you can return the heavier sauce that is left in the collander back to the pan.
well, if your sauce is watery, then boil the sauce longer and more water will evaporate and make the sauce thicker and with less moisture. also, if the sauce or pasta is hot, and your dish is cool, then moisture will form on the dish between it and the food. When you cook, try setting your dish that you will be using on the range-top by the hot burner to warm it up and it should help with the moisture problem a little. Your problem sounds more like it is your sauce though, so just try boiling it for longer. hope i could help
easiest way to fix a watery sauce is cornstarch. best way i kow of to tighten up a sauce. if your making the sauce from scratch, let it simmer on the stove longer so more of the water evaporates out. as for store bought stuff, most are already pretty thick, ragu is the only one i can think of that a little on the runny side. but yea when heating the sauce on the stove let in come to the boil and add some cornstarch mixed with some water. should thicken up nicely
you can either add some tomatoe paste or fry up some ground beef, diced onion, green pepper diced up, and add to tomato sauce* you can also add cooked italian saucege slice it up and add to sauce*
i would also suggest you trying other brands of tomatoe sauces that are thicker* In Canada , I enjoy Primo "Garlic and Herb" pasta sauce..there's all different flavours and i usually add the above ingredients , also mix up different pastas to use other than spagetti. (rottini etc) or You can boil up macaroni pasta, drain, then add to the pot of meat/sauce..mix,... add some grated parmesean cheese, some garlic bread on the side ....and perhaps a salad...Yum* wonderful in the fall..filling for the family and enjoyable*
also with pasta, don't add oil to the pot* this will also make the sauce slide off the pasta and remain watery on the plate.* Stir a few times while boiling to make sure not sticking to bottom...and drain/rinse well*.
You should look again at your sauce recipe - but do not add either flour or cornstarch if you don't want it to turn really nasty.
I concur with adding tomato paste to your basic sauce - this should definitely do the trick, and it's also the traditional Italian method.
Don't overcook your tomato sauce, the way many Americans do - it will lose its beautiful red colour and spoil the taste.