Tomato sauce reduction question:

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joeymccraw33
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Joined: 2017-04-27 09:32
Tomato sauce reduction question:

hey boss, 

so when I have my tomato sauce on the stove, let’s call it a Puttanesca (cause right now that’s what’s bubbling on the stove), onion/garlic/anchovy sautéed, tomato paste in, whole peeled tomatoes in, capers/olives/sugar in...  now we simmer. 

My question lies here... when letting it simmer, essentially reducing, I notice when I occasionally stir it, all the water has migrated to the top and when I fold the bottom up I notice it’s very dense and almost paste-y. 

Questions: 

should I be folding this tight paste back into the water on top to... I dunno, keep it from burning on bottom... or should I let the water separate to the top so that it simmers off faster? 

Hope some of that made sense. 

Thanks!

Joe McCraw