Guest guest Posted July 11, 2006 Report Share Posted July 11, 2006 I've had more success when using a broad pan.... with more surface area.... like a large skillet. Splatters all over, though. Now I use a dutch oven sized stock pot. Anyway, that works better than a regular sauce pan, because more exposed surface lets more water cook away faster to reduce your juice to sauce. Glad to hear he liked the " soup " ! You could make all kinds of variations on that. Patti tomato sauce Hi, I simmered the 's tomato juice for what seemed a long time, and it did not really thicken up. Is there any secret to getting the tomato juice to be more like sauce? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2006 Report Share Posted July 14, 2006 Hi Patti, > I've had more success when using a broad pan.... with more surface area.... like a large skillet. Splatters all over, though. Now I use a dutch oven sized stock pot. I use a broad fry pan covered with a splatter screen for smaller amounts; and a large pot covered with a splatter screen (on high heat) for making lots of sauce or large batches of ketchup etc. I turn the heat down when it nears the desired thickness. Sheila, SCD 2/01, UC 22yrs mom of and Quote Link to comment Share on other sites More sharing options...
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