How can I keep my spaghetti sauce from becoming watery?
Hi Catlady, I’ve got a pot on the stove right now that’s simmering. I start out by sauteeing garlic and onions in olive oil, then when that’s soft and slightly browned, I add half a large can of tomato paste with half a can of water, then add my herbs, spices and salt. After a few minutes, I add the other half of the tomato paste can, more water, more herbs, etc. When that’s simmered a bit (10 minutes or so), I add some smallish chopped fresh tomatoes. I don’t drain them. I add more herbs, etc. Keep checking the taste so you don’t oversalt. When that’s simmered a bit, I add a few cupfuls at a time of blended fresh tomatoes. Always adding some more fresh herbs, etc. At the end of it all, I also add in almost a cup of red wine or chianti. Then bay leaves go in. It’s never watery, and smells wonderful. I can send you a picture if you’d like. The reason I use fresh (except for the tomato paste) is because I live in Africa (Ghana), and it’s expensive to buy canned tomatoes. I can get a half
