Quote:
Originally Posted by loulac
I admire your patience, keeping the sauce near boiling point and stirring it for hours is not for me. I process the tomatoes in late evening (removing skins and seeds), let them rest the whole night in a narrow and tall container, then I siphon off the clear liquid at the bottom to keep thick pulp. I know I lose the ingredients of the juice I take away, but I don't overcook the sauce. You can't win on all plans.
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Exactly how I now do it. I don't have all day to boil them down and I prefer the taste of fresh tomatoes versus tomatoes that have been cooked for hours.