Tomato sauce tips and help

[Yellowhair42]

I know this isn't BBQ but The Brethren are all knowing and are always willing to help.I have a hand crank type tomato processor.The kind where pulp comes out the sides and skins and seeds are seperated and come out the end.Whenever I use the pulp to make spaghetti sauce it always comes out watery.I guess what I'm trying to say is it doesn't "coat" the pasta like any other sauce I've had.I cook it down to a sauce consistency and it's thick enough.I don't recall any recipe adding a thickener like corn starch or flour.Can somebody point out my mistake?I've also heard that"If a bubble breaks on the surface so does the sauce".Maybe that's where I've went wrong.Processed three gallons of pulp last night and I want to do it right this time.I appreciate any help.

[Woodmonkey]

When I make sauce I start with 22-25 lbs tomatoes, core them, "X" the bottom and them place in boiling water to remove the skin. After cool remove from the holding container and squeeze the skinless tomato to release the liquid. Strain off the liquid, bring to a boil with onions garlic seasoning stick blend and cook slowly for 3-4 hours, stirring frequently. Some times it is still watery so I add some paste. When I am done it sticks to the spoon.

[Saiko]

Most watery sauces are a result of the sauce not reducing enough. I use canned San Marzano tomatoes and an electric processor, and at a minimum I need about 60-90 min of simmering to get a decent consistency. You may need quite a bit longer if your water content is higher with your tomatoes.

[Grimm5577]

It takes a while and lots of stirring to cook down a sauce made from fresh tomatoes. I also add some paste if i'm in a rush.

[jham0077]

^^ What Grimm said.

Even with the canned sauce my wife makes, it gets simmered another 40 minutes or so before it sees pasta. She usually runs out of patience or time and just cans it a little thin.

[Bludawg]

I agree with "all" of the above. How do you sauce your pasta?? I under cook mine by 2 min and add it to a cup or so of sauce and a ladle or so of pasta water and finish it in that, the starch in the water thickens the sauce and allows it to get sucked into the pasta as it finishes cooking. When the water is all but gone the pasta is Al Dente off the heat I toss it with either Parmesan or Pecorino before Plating the a modest ladle of sauce over the top. That's the way a certain little Bella Donna taught me ( among other things :wink:) in Napoli back in 86. Pasta water is the secret:thumb:

[MS2SB]

I think you can also increase the heat on it slightly, a light simmer won't do you any harm and will also speed your reducing process.

[FiremanVinny]

A few have said if they are in a rush they add paste. I cook my sauce for 10 hours and always add paste.

[Grimm5577]

A few have said if they are in a rush they add paste. I cook my sauce for 10 hours and always add paste.

I was going to say most sauces/gravy cook down over the course of a day, not just a few hours.

[landarc]

I generally add paste. It really aids in both flavor and consistency.

However, if I am working with fresh tomatoes, I will separate the skin and seeds, as you have done, then let the pulp sit for a bit, like an hour. The tomato water will come to the top, I pour this off, as it actually adds very little to the sauce. This speeds up the reducing time without a really cooked down taste. Both methods work great, long cooking or what I do.

I figure if I have gone to the trouble of growing a bunch of tomatoes, I want them to taste as fresh as possible. Also, I assume you are using paste-type or sauce-type tomatoes. Fresh eating types are much more watery, and do not make as good a sauce

[YetiDave]

Try this, you won't look back http://www.amateurgourmet.com/2013/09/marcella-hazans-immortal-tomato-sauce-recipe.html

[Yellowhair42]

Thanks for the replies.My sauce isn't watery and the consistency is OK.It's just missing something.Upon my further research it seems the only thing is not using paste or pasta water.I will try each of these seperate and report back.

[Zippylip]

A few thoughts. First, keep in mind that when you’re processing fresh garden tomatoes what you are getting in your pot (post minimal processing to remove the seeds & skin) is pure tomato pulp, as nature intended. Tomatoes are overwhelmingly water and as such (as many have indicated above) take a great deal of cooking down to get to a consistency you may be used to in canned or jarred tomatoes.

My primary suggestion is that you not try and replicate what you get from a can or jar, after all, if that’s what you’re looking for why bother producing your own? Rather, enjoy the freshness & uniqueness of the product you’re creating for what it is, different.

Two other practical tips, not sure if either were mentioned above. One, cook your pasta to less than done & finish off for a few minutes in the ‘watery’ sauce, allow the pasta to drink that in & you’ll be killing two birds with one stone. Two, if you're pressed for time & want to eat sooner rather than later (or if you're canning large quantities) place a large strainer at the base of your grinder and allow the pulp to drain off before adding it to the pot, this will reduce your cooking time by a percentage that increases the longer you strain. See photos:


http://i330.photobucket.com/albums/l406/schwansonlip/Canner/IMG_1573.jpg

That strainer is placed at the business end of your tomato crusher:

http://i330.photobucket.com/albums/l406/schwansonlip/Canner/IMG_1565.jpg

With the addition of the strainer you can turn this pile into jarred sauce in a fraction of the time:

http://i330.photobucket.com/albums/l406/schwansonlip/Canner/IMG_1567.jpg

http://i330.photobucket.com/albums/l406/schwansonlip/Canner/IMG_1579.jpg

of course some of it is sequestered & consumed fresh:

http://i330.photobucket.com/albums/l406/schwansonlip/Canner/IMG_1576.jpg

[Bludawg]

A few thoughts. First, keep in mind that when you’re processing fresh garden tomatoes what you are getting in your pot (post minimal processing to remove the seeds & skin) is pure tomato pulp, as nature intended. Tomatoes are overwhelmingly water and as such (as many have indicated above) take a great deal of cooking down to get to a consistency you may be used to in canned or jarred tomatoes.

My primary suggestion is that you not try and replicate what you get from a can or jar, after all, if that’s what you’re looking for why bother producing your own? Rather, enjoy the freshness & uniqueness of the product you’re creating for what it is, different.

Two other practical tips, not sure if either were mentioned above. One, cook your pasta to less than done & finish off for a few minutes in the ‘watery’ sauce, allow the pasta to drink that in & you’ll be killing two birds with one stone. Two, if you're pressed for time & want to eat sooner rather than later (or if you're canning large quantities) place a large strainer at the base of your grinder and allow the pulp to drain off before adding it to the pot, this will reduce your cooking time by a percentage that increases the longer you strain. See photos:


http://i330.photobucket.com/albums/l406/schwansonlip/Canner/IMG_1573.jpg

That strainer is placed at the business end of your tomato crusher:

http://i330.photobucket.com/albums/l406/schwansonlip/Canner/IMG_1565.jpg

With the addition of the strainer you can turn this pile into jarred sauce in a fraction of the time:

http://i330.photobucket.com/albums/l406/schwansonlip/Canner/IMG_1567.jpg

http://i330.photobucket.com/albums/l406/schwansonlip/Canner/IMG_1579.jpg

of course some of it is sequestered & consumed fresh:

http://i330.photobucket.com/albums/l406/schwansonlip/Canner/IMG_1576.jpgNice set up:thumb:

[ebijack]

Fresh garden tomato's, skin removed, emersion blender, simmer for 4 to 6 or more hours, don't forget to add a bit of baking soda to reduce acid ( really helps) add paste at the end as needed to thicken. Same add a bit of baking soda when making tomato soup, both red and green tomato soup.

[BKish25]

Thanks for the replies.My sauce isn't watery and the consistency is OK.It's just missing something.Upon my further research it seems the only thing is not using paste or pasta water.I will try each of these seperate and report back.

Perhaps salt or garlic?

[aquablue22]

I make sauce and jar it twice a year, not on the level as Zippylip, but somewhat the same. I learned many many years ago from my Father in Law, (a sunday sauce Italian) that it's an all day simmer, remove the skin and seeds as above add what ever spice you want and let it simmer all day to reduce to the desired thickness. I also agree it in no way resembles anything you can buy in the store. Much more powerful flavor and taste.

[RolandJT]

I agree with all that it takes a long time to reduce fresh tomatoes. Also--I do use a bit of paste solely for flavor since I would be willing to cook longer. Be careful to underseason a bit since you never know exactly how much any given batch will reduce--can always add salt/pepper later.

Assuming you are not vegetarian, I like to add bare pork bones (and beef bones, ham bones and very picked over poultry bones if you have them) even to my 'meatless' sauces--adds a certain flavor and texture. If you have the time, toast the bones in an oven first.

[Grimm5577]

Just got too large grocery bags full of tomatoes from my mother in laws garden, so It looks like i'll be making some sauce. thanks for starting this thread ;)

[jakel]

Perhaps salt or garlic?

One cannot use too much garlic :rolleyes:


Cheers
John who's never been accused of using too little garlic!