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Grow a Good Life

journey to a self sufficient life

in Musings

How to Fix Watery Tomato Sauce

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Sometimes no matter how long I cook the sauce down, I discover it is watery when I open a jar.

Watery sauce not only looks unappealing, but it fails to adhere to pasta and makes pizza crust soggy.

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In the past I would heat it up on the stove and add a little tomato paste to thicken it up. Now that I know about BPA in canned foods, I don’t do this anymore. Instead I drain the extra liquid in the sauce through a coffee filter.

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It takes only a few seconds to fix watery tomato sauce and the drained liquid can be added to the pasta water for some extra flavor.

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Filed Under: Musings

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Reader Interactions

Comments

  1. C says

    February 14, 2021 at 2:30 pm

    I’ve noticed that too I just cooked down a pint to a cup, still water in it, so odd. It’s like the water just separates, from the paste the paste is very thick however. Hard to win. I remember cooking down sauce on cookie sheet in the oven, but totally avoiding more cooking surfaces, cast iron and stainless is about it for me these days.

    Reply
  2. Dan says

    November 17, 2013 at 10:48 pm

    That’s a good idea! I will have to try it next season. My tomatoes did so poorly this year I hardly canned any tomatoes.

    Reply
  3. Annie's Granny says

    November 17, 2013 at 10:41 pm

    I do this with my salsa. No matter how thick it is when I can it, it always turns a bit watery. I hate it when it makes my tortilla chips soggy! I recently bought a permanent filter for the coffee pot, so I have a good (probably lifetime) supply of paper filters for the sauce and salsa!

    Reply
    • Rachel says

      November 17, 2013 at 10:48 pm

      One of us purchased the wrong coffee filters for our machine a while back so these are extras. They do come in handy for filtering other liquids. I still have about 200 to use up.

      Reply
  4. Thomas says

    November 13, 2013 at 4:47 pm

    What a great idea! I’ve had my fair share of watery tomato sauce. When I scald my tomatoes, I usually cover them with plastic wrap and let them sit for a hour or two before putting them through a food mill. It’s amazing how much water comes out. And even though, sometimes that’s not enough.

    Reply
    • Rachel says

      November 17, 2013 at 10:52 pm

      I found that frozen tomatoes usually result in a watery sauce no matter how long I simmer. Usually a lot of liquid drains if I allow the frozen tomatoes to thaw out in the fridge before sending through a food mill.

      Reply

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