Thicken tomato sauce without using tomato paste by cooking the sauce uncovered,on a low heat for several hours. This method is called reducing and produces a thick, more flavorful sauce. Start with double the amount of sauce that you wish to end up with.Know More
Place the thin sauce into a large saucepan. Add 1 tablespoon olive oil to help reduce boil over.
Cook the sauce on medium high heat, bringing it to a boil.
Lower the heat to the lowest setting allowing it to continue to bubble at a slow rate. Make sure sauce is boiling slowly. This helps the liquid to vaporize. Keep the saucepan uncovered, allowing the steam to escape.
Continue to cook the sauce on a low heat for several hours, stirring occasionally to avoid sticking. The liquid in the sauce boils slowly away leaving more solid matter. This creates a thicker, more flavorful sauce.
Giada De Laurantiis' simple tomato sauce recipe consists of tomatoes, onions, garlic, celery, carrots, basil, bay leaves, olive oil and an option of adding unsalted butter. The butter is used for lowering the acidic taste if the sauce comes out too acidic at first.Full Answer >
A Brooklyn-style pizza is characterized by a thin crust that is crunchy on the outside and soft on the inside, with tomato sauce and mozzarella cheese made from half skim and half whole milk. The pizza is cut into eight slices and sprinkled with Romano cheese. The crust should crack slightly when it is folded.Full Answer >
Flour and water can be mixed together to produce a thickener, a paste or a batter. The end result of mixing flour and water depends on the ratio of flour to water as well as on the temperature of the flour and the water.Full Answer >
Eel sauce is called "nitsume" in Japan and is used with eel, shrimp and octopus dishes in Japanese cuisine. In Japanese, "nitsume" actually means "boiling down" and originally was made by simmering eels in a pot of water for several months until a thick glaze was all that was left.Full Answer >