Comments on: How to Fix Watery Tomato Sauce

By: C

Sun, 14 Feb 2021 18:30:27 +0000

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.

By: Rachel

Rachel — Sun, 17 Nov 2013 22:52:15 +0000

In reply to Thomas. 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.

By: Rachel

Rachel — Sun, 17 Nov 2013 22:48:39 +0000

In reply to Annie's Granny. 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.

By: Dan

Dan — Sun, 17 Nov 2013 22:48:07 +0000

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.

By: Annie's Granny

Annie's Granny — Sun, 17 Nov 2013 22:41:46 +0000

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!