[iammare]

OK, I've made some sauce from the last of the fresh tomatoes in my garden, but I can't get the stuff to thicken up. It's been cooking in the crock pot for close to 24 hours already, and it's still 'soupy'. Usually I'd throw some bread crumbs, or corn starch in there to help thicken it, but obviously I can't do that now... so I need some help.

Can I use Arrowroot? Or is there something else?

Thanks in advance!

[dcapulet]

have you tried canned tomato paste?

[phantastica]

I bet if you took the lid off and cooked it a while that way, some of the liquid would evaporate. The crock-pot lid traps all moisture in.

Sounds really yummy!

[Sheba's Mom]

As far as I can remember arrowroot is acceptable in all phases. Sorry I know it is in phase 2 but I don't have my book to double check on phase 1. If the mods don't jump in and let you know before I get home tonight I will look and see what I can find in my books.

[iammare]

I had a tube of tomato paste that I squirtted in the sauce, but there was only about 2 oz left. So I need to get some more on the way home from work.

I did leave it uncovered today, so when I get home I'll have to check it out. I didn't leave it on High - not even on Low, but just on Warm. I didn't want it to burn.

[Schmoodle]

Mare,
If you leave it in the refrigerator overnight, the solids will settle and it should get a layer of clearish liquid on top that you can just skim off.

[iammare]

I've thought about that - but I haven't gotten around to cleaning out the fridge yet. Between the stove and sink, I ran out of time.

If I can't find arrowroot, on my way home, then I'll clean the fridge

[raebeaR]

iammare, I'm not on the Beach, but I do make a lot of homemade tomato sauce from fresh tomatoes. Allowing the excess moisture to evaporate through simmering is critical to it thickening properly. Here is what I do:

Peel, seed and rough-chop tomatoes (I usually start with about 5 quarts). Put them into a large, non-reactive saucepan (stainless steel, e.g.) with about 2 TB olive oil. Begin simmering over medium-high heat and mash chunks with a potato masher. Add 3-6 cloves minced garlic (to your own taste, of course), chopped fresh parsley and basil to taste (I use about a quarter cup of each), then simmer over medium heat until sauce is reduced to desired thickness. As the sauce thickens, lower the heat so as to not scorch. I usually end up with about one-third the volume of what I started with. Salt and pepper to taste.

That's it. Hope this helps!

Rae

[iammare]

Thanks for all the suggestions. When I got home, it had thickened up a little, but not quite enough. So, I added a small can of paste, and about 1/2 Tbsp of arrowroot, and that did the trick.

My problem now, is that it's WAY too sweet. I don't know what to do for that. If I add more tomato, the natural sugars will add to the sweetness. I don't want to add water, because that will just put me back where I was before, and thickening it with paste will add to the sweetness again.

Usually I don't make sauce for canning/freezing. I just make juice or stewed tomatoes, and then make a quick 20 min sauce on the fly as I need it, but DH wanted me to try... so I did, and now I'm at a loss.

Thanks again for all the help!

[QuilterInVA]

You might try 1 T. of vinegar to cut the sweet taste.

[iammare]

Susan,

DUH!!! Why didn't I think of that! I've got some red wine vinegar that's really yummy - but I don't know if I should use that... maybe just white.

Thanks!!!!!

[kaplods]

Acid is a good sweetness cutter, and so is salt and "heat."

If you like spicy foods, a little cayenne or red pepper flakes is also a good balancer.

[SoulBliss]

^Yep...what they said! Acid and heat!

[iammare]

I've already added quite a bit of hot chili flakes, and chili sauce. Part of my standard cooking seasonings. LOL

I'll have to get the vinegar and try it when I get home.