Thickening pasta sauce
I finally attempted the homemade sauce using a bumper crop of 4 types of tomatoes. I squeezed as much juice before I pureed, and have simmered only 3 hours. I know I have several more hours to go, but I have a few questions. Do I simmer with lid on or off? The sauce is looking a bit watery, what can I do to thicken. I know tomato paste, but what else? Cornstarch, flour, or will these kill it? Please help, I really wante to shock my sce loving husband!?
"I know I have several more hours to go, ... The sauce is looking a bit watery, what can I do to thicken."
Wait for the several more hours to pass.
simmer w/ lid off, then after you've boiled your pasta, add a bit of pasta water at the end. just a bit though.
Do you have an immersion blender? If it's not as thick as you want it by the time you figure it's done, try a few seconds of blending - the point is not to get it all pureed together, but maybe a third to a half of it. If you want to play it safe, take half of the sauce out, puree what's left, then stir it all back in.
Tip the lid to allow steam to escape - or remove the lid completely. Continue to simmer and it should thicken up over the next few hours.