Q: How do I make my tomato-based pasta sauces thicker? I usually start with whole peeled canned tomatoes, and then go from there, but I never have that thick texture that coats the sauce the way I want it too.
I've tried a variety of things, from pouring off the oil halfway through, to using chopped/diced tomatoes (but I draw the line at canned tomato puree - don't like the taste), to adding lots of tomato paste. Help!
Sent by Suzanne
Editor: Sometimes just letting the sauce simmer for a good long while is all it takes to make a thicker sauce. This gives the tomatoes time to break down and cooks off some of the liquid. You might also try pureeing a portion of your tomatoes in a blender — you get the puree without the canned taste!
Readers, what other ideas do you have?