I do not understand about reducing the tomatoes. How do you go about that? Thanks.
Slightly off subject but not really:
Do any Freepers know of any places that sell actual restaurant food to the public? Things like (gasp, yeah, I know...) actual frozen McNuggets or the like?
The Scwhan’s guys are too expensive and the nuggets at the grocery store don’t have that same taste (feel free to flame me, but at my house we LOVE McNuggets and those damned little cheeseburgers with the re-hydrated onions)
Thanks....
>>>I do not understand about reducing the tomatoes. How do you go about that? <<<
Well, I just simmer in a big pot till it has steamed off half or more of the liquid.
Need to be cautious though, stir often and need a thick bottom pot and a very low heat or you will burn it and the whole pot will have the burnt taste - YUK. Don’t even think of it in a thin bottomed pot (unless you have a cast iron base to put under it or a good wood stove) - been there and messed up some otherwise good sauce. I put a cast iron disk on the gas burner and then a really heavy bottomed stainless pot that holds 24 quarts. (the bottom of this pot is about 1/2” thick double sided stainless with a core of I think copper, but it may be an aluminum core). It takes a full day to reduce it to really good sauce for chili or spaghetti.
For smaller batches, some use a slow cooker to do the job (but gotta leave the top vented) like they do for apple butter.
Takes lots of time, but the results are great - If you want to can it, you can just put it into quart jars,add a tablespoon of lemon juice, wipe the rims, put on simmered lids and bands, put into a big pot and cover with 1-2 inches of water, bring to a boil and keep it boiling for 40 minutes (under 1,000’ above sea level), remove them and let them cool... Presto - caned spaghetti/etc. sauce, and it will keep for years!