Re: tomato sauce

[Guest guest]

I've had more success when using a broad pan.... with more surface area.... like

a large skillet. Splatters all over, though. Now I use a dutch oven sized stock

pot.

Anyway, that works better than a regular sauce pan, because more exposed surface

lets more water cook away faster to reduce your juice to sauce.

Glad to hear he liked the " soup " ! You could make all kinds of variations on

that.

Patti

tomato sauce

Hi,

I simmered the 's tomato juice for what seemed a long time, and

it did not really thicken up. Is there any secret to getting the

tomato juice to be more like sauce?

[Guest guest]

Hi Patti,

> I've had more success when using a broad pan.... with more surface

area.... like a large skillet. Splatters all over, though. Now I use a

dutch oven sized stock pot.

I use a broad fry pan covered with a splatter screen for smaller

amounts; and a large pot covered with a splatter screen (on high heat)

for making lots of sauce or large batches of ketchup etc. I turn the

heat down when it nears the desired thickness.

Sheila, SCD 2/01, UC 22yrs

mom of and