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The depths of Despair.
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[QUOTE=Timmy®;3687498]I just made a pasta sauce using tomatoes from my garden. I followed a recipe
that required a 28 oz can. I have no idea of the weight of the tomatoes I put in. I used 4 medium lemon boys.
The sauce looks a little thin. Will it thicken during the 90 minute low heat simmer? Should I maybe put a little more tomato paste in it?
Where the hell are you guys. You're always here when I don't need you.[/QUOTE]
Dude, I made gravy from 12 tomatoes yesterday and it was thin.
[QUOTE=Peebag;3687696]1st you leave for an extended period of time then when you pop back in and ur makin dindin for someone other us and you expect us to just roll over like Pavlov's dog - screw u Timmy.[/QUOTE]
For thickening any sauce or gravy use corn starch. Always wisk it with a little cold water as it will clump in hot.
Also if your using ground beef or sausage you can add 2 tblsp pork chorizo per lb and a tsp of fennel seeds (crushed) for a great flavor.
Try it, enjoy it... Cooking rocks