Feb
25
2018
2
Tomato sauce reduction question:
By joeymccraw33
Forums:
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:
