I had 16 pints of cherry tomatoes frozen that I cooked down today and then put through the food mill to remove all the skins and seeds. There really wasn't alot of pulp. Mostly juices. I did add the meat of about 6 larges tomatoes just to add a little more pulp to the mixture. I added my spices, green pepper and an onion to the food processor and mixed that in too. After 5 hours it still looks like this...
Soup. Any suggestions for making it thicker? I figured I would leave it in the crock pot all night to cook down and see what happens but I have a bad feeling it won't do much. I am really wanting to can this when it is all done. I have no idea how to thicken it up. Any ideas would be helpful. Thank you.
I know some people add canned tomato paste. I haven't ever done that because I figured if I was going to make something from scratch I wanted it to really be from scratch. I think basically you need to keep cooking it but with the lid off so it can evaporate. I hate to admit it but I have given up on the making of tomato spaghetti sauce because of that trouble.
ReplyDeleteI use tomato paste to help thicken mine up. I usually use two or three small cans of tomato paste and then let it cook a long time. Hope that helps
ReplyDeleteDefinitely cook it with the lid off at a simmer. It will take awhile. Good luck! Grandma A
ReplyDeleteTry adding a tablespoon of arrowroot powder and simmer. it is a thickener like cornstarch but much healthier for you. hth
ReplyDeleteI made some spaghetti sauce and did basically what you did, but I did add tomato paste and simmered for awhile. It turned out really well, so I don't think all hope is lost! :)
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