Guest guest Posted February 7, 2005 Report Share Posted February 7, 2005 I use to cook down whole tomatoes, but i always did it ontop of the stove. To get it somewhat thick so you don't have to use so much paste, you may have to cook it a while on high. It's got to have that simmer action to let the water evaporate. Second suggestion - fresh herbs, I'd add fresh if possible. faith Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2005 Report Share Posted February 8, 2005 >Message: 2 > Mon, 07 Feb 2005 14:31:33 -0500 > FerretsR1 >Spaghetti sauce > >I use to cook down whole tomatoes, but i always did it ontop of the stove. >To get it somewhat thick so you don't have to use so much paste, you may >have to cook it a while on high. It's got to have that simmer action to >let the water evaporate. > >Second suggestion - fresh herbs, I'd add fresh if possible. Personally, I don't worry about the viscosity of the sauce until about two hours before the end. Cooking on low all day yields much more flavor, imho. I add tomato paste, and/or nutritional yeast, and/or TVP granules or cubes to adjust the thickness. I find that cooking on High with the lid off, although it works for evaporation on any number of dishes, requires more attention least the sides of the crockpot " burn " the food being prepared. I used to dehydrate my own onions, jalapenos, mushrooms, and celery.... sometimes they were useful to thicken a given saucey preparation. As to tomatoes, if I use fresh whole, I'll chop them up crudely. Whole canned for chili, I don't mess with, for a sauce, I use a knife and cut them a little while in the can. They'll break down further in the cooking process. FYI, Mark Quote Link to comment Share on other sites More sharing options...
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