How do you thicken homemade tomato sauce?

The consistency is really a matter of taste. See more pictures of international tomato dishes.
©iStockphoto.com/robynmac

Homemade tomato sauce is the secret indulgence of many backyard vegetable gardeners. It takes quite a few tomatoes to make a savory sauce (about five pounds for every six cups), but the vivid fresh flavor is worth it. Tomato sauce can be the base for lots of autumn and winter comfort foods like stew, minestrone soup and chili, and the bright, garden goodness of homemade sauce will enhance almost any tomato-based recipe.

If you've carefully blended your tomato sauce to a smooth consistency only to discover that the end result isn't as thick and rich as you'd like, there are still some things you can do to save the day. Thin sauce isn't a disaster, it's an opportunity.

 

To Thicken or Not to Thicken

Is your sauce closer to tomato soup?
Is your sauce closer to tomato soup?

Leave it on the back burner - Most tomato purists advocate giving a watery sauce a little more time on the stove (sans pot lid, of course). Letting tomato sauce thicken by evaporating the excess liquid has some added advantages. The longer tomato sauce cooks, the more complex, smooth and flavorful it becomes. If your sauces have tasted brassy or almost metallic in the past, another hour on the stove could make this year's batch thick enough to coat the back of your ladle and give it some deep flavor notes you'll love. Why not finish it off in a low oven? You won't have to worry about burning the bottom of the pot, and you can spend the next hour doing something more entertaining than watching molten tomatoes bubbling. You can always employ your trusty crock pot, too.

Add a thickener - Artificial thickeners and tomatoes are often at odds with one another. Starches don't hold up well to the acid in tomatoes. Cornstarch, potato starch and some flours can alter the flavor of tomato based sauces, create lumps or break down over time. If you do add flour, arrowroot or cornstarch, mix it into a little cold water first, and use the tomato sauce right away.

Don't do anything - Thin isn't necessarily bad, and if you plan on using your homemade sauce in stew, soup or chili, the other ingredients will thicken the sauce for you. Lightly mashed potatoes in a stew or mashed beans in chili will add body to your sauce and blend perfectly with the other flavors in the recipe.

Look to Your Pantry

  • Add oil - A little olive oil and a hit with an immersion style blender will help emulsify the sauce (incorporate the oil and other ingredients), thickening it naturally. The addition of some oil will help create a smoother texture, too.
  • Add other vegetables - No one ever said that tomato sauce could only contain one vegetable. Blending in some ground carrots or caramelized onion will turn your one-note sauce into a symphony of flavor and thicken it in the process.
  • Pour on the paste - It may seem like a bit of a cheat, but adding some prepared tomato paste to your thin homemade sauce may be the easiest way to give it a thicker consistency. Don't worry; the sauce will still definitely retain its garden-fresh appeal. Just think of adding tomato paste as including a little more of a good thing.

Once your homemade, garden fresh tomato sauce is cooked to perfection, try using it in these family friendly recipes. We like these classics because they're simple enough to serve every week but have a special comfort food appeal that makes them great candidates for Sunday dinner or a weekend brunch:

Related Articles

Sources

  • Chowhound. "Tomato Sauce From Fresh Tomatoes -- Help, Please!" Undated. 10/27/10.http://chowhound.chow.com/topics/298239
  • Chef Talk. "Thickening Tomato Sauce." 1/30/08. 10/27/10.http://www.cheftalk.com/forum/thread/39732/thickening-tomato-sauce
  • Davidson, Alan. "The Oxford Companion to Food." Oxford University Press. 1999.
  • Food Nouveau. "In Season: Fresh Tomato Sauce." Undated. 10/27/10.http://foodnouveau.com/2010/09/17/mains/pasta/in-season-fresh-tomato-sauce/
  • Garden Web. "Thickening Tomato Sauce." 8/28/08. 10/27/10.http://forums.gardenweb.com/forums/load/harvest/msg0823384221063.html
  • Presto. "Pressure Canning Fruits and Tomatoes." Undated. 10/27/10.http://www.gopresto.com/recipes/canning/fruits.php
  • Recipe Tips. "Tomatoes, Green, Raw." Undated. 10/27/10.http://www.recipetips.com/usda/food-nutrition/t--11527/tomatoes-green-raw.asp