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Location: Finally made it to Florida and lovin' every minute!
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I usually start mine first thing in the morning and let it go all day long. So thick you can stand a spoon up in it! No past, no thickener. Just let it bubble away! Oh, and the flavor will be heightened, too, since it's water that boils out.
I love mine thin...I usually add water to my "spaghetti" once it's on my plate. Yep, I turn on the faucet and put my plate of steaming hot s'getti with sauce under the flow of city water.
Just like back in grade school in the cafeteria!
My gravy is made with puree and paste. I only use a small amount of water, usually one small paste can. Simmer uncovered for several hours and it will thicken. If you need to add water to thin it out before serving, use a small amount of the pasta water.
For a simple marinara sauce I heat up some extra-virgin olive oil in a flat 10" pan. Add some chopped garlic and onion and after about a minute, I toss in my tomatoes. Either a can of San Marzano tomatoes (I prefer certain brands like La Valle or Nina) or if they are homegrown I use those. They take a little more prep but worth it.
Once I add the whole peeled tomatoes, I crush them in the pan with a potato masher. Add some seasoning (no sugar), just a little salt, pepper, and a few fresh basil leaves towards the last 15 minutes of simmering. If you want to sweeten or cut the acidity in your tomato sauce, use a very small pinch of baking soda, I learned that from an old Sicilian lady who is a great cook. Not too much or you'll kill the flavor. Just a pinch. If you're using good tomatoes like La Valle it won't be necessary, they're already sweeter than most common brands like Progresso.
Now let your sauce cook on a low flame for about 30 - 40 minutes until it thickens the way you like it. Cooking it in a flat frying pan will reduce it faster than in a pot.
If you must use tomato paste, I would recommend a good brand like La Valle (same brand I use for canned tomatoes) or Muir Glen.
I prefer my spaghetti sauce a little on the thin side as well; drips down and mixes with the pasta better that way. If I want it thicker, I simply simmer it longer on the stovetop, stirring occasionally so it won't stick.
PS - I do use tomato paste in my sauce. One of those small cans for a large pot of sauce. Gives it great tomato-y flavor!
For a simple marinara sauce I heat up some extra-virgin olive oil in a flat 10" pan. Add some chopped garlic and onion and after about a minute, I toss in my tomatoes. Either a can of San Marzano tomatoes (I prefer certain brands like La Valle or Nina) or if they are homegrown I use those. They take a little more prep but worth it.
Once I add the whole peeled tomatoes, I crush them in the pan with a potato masher. Add some seasoning (no sugar), just a little salt, pepper, and a few fresh basil leaves towards the last 15 minutes of simmering. If you want to sweeten or cut the acidity in your tomato sauce, use a very small pinch of baking soda, I learned that from an old Sicilian lady who is a great cook. Not too much or you'll kill the flavor. Just a pinch. If you're using good tomatoes like La Valle it won't be necessary, they're already sweeter than most common brands like Progresso.
Now let your sauce cook on a low flame for about 30 - 40 minutes until it thickens the way you like it. Cooking it in a flat frying pan will reduce it faster than in a pot.
If you must use tomato paste, I would recommend a good brand like La Valle (same brand I use for canned tomatoes) or Muir Glen.
I use whole peeled tomatoes and puree and prefer a thinner sauce, leaving the lid off keeps down the condensation of water. Adding grated parm, romano, whatever cheese suits you helps to thick'n too.
Lighten up, light sauce rather than heavy for summer is my fav, I start with diced tomatoes and the sauce is almost like broth and the pasta absorbs Depending on what you have in it if it needs a little something...add some chicken, beef or veggie base and enjoy, it won't add bulk, or if you add some pasta water with the starch from the pasta, it will thicken and stick slightly.
+1 to this advice. Lite sauce for Summer.
Regarding the Cornstarch, I don't want to pile on, but DO NOT use starch in a tomato based sauce. It's just not right.
One other thing to add to the above: Make a nice light sauce, and undercook your pasta by about a minute or two (a little more al-dente than you normally would. Then take the pasta directly from the water into the sauce, and simmer or "saute" (not really the right term, but you know what I mean) it for a couple minutes. The pasta will take on the character of the sauce, and the starch in the pasta will have a slight thickening effect as well. It will make for a nice dish!
Also, in general, if you want your sauce to thicken (naturally) faster, then use a short, wide pan to build your sauce in. The greater surface area will allow for quicker evaporation of the liquids. But as GR stated, ebrace the nice, light-ness of the sauce this time of year. Serve some nice crusty bread with your dinner and soak up the goodness.
I roast a pan of vegetables in the toaster oven while I'm preparing my sauce. Then I puree the veg and add it to thicken the sauce. I lay basil leaves, whole garlic, sliced onions, red pepper and peeled tomatoes sprinkled with pepper and oregano, liberally doused with olive oil. It takes about 40 minutes for the veggies to be nicely caramelized but not dried out. I pour the whole veggies into the tomato can and use the hand blender. It takes the sauce to the next level.
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Depending on what you have in it if it needs a little something...add some chicken, beef or veggie base and enjoy, it won't add bulk, or if you add some pasta water with the starch from the pasta, it will thicken and stick slightly.
