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September is the peak harvest month for tomatoes in Zone 7, offering an abundance of fresh, ripe tomatoes perfect for making delicious sauces. Thicking your tomato sauce ensures it has the right consistency for your favorite dishes, from pasta to stews.
Selecting the Best Tomatoes for Sauce
Choose ripe, flavorful tomatoes such as Roma, San Marzano, or heirloom varieties. These tomatoes have a lower water content and are ideal for making thick sauces. Harvest tomatoes when they are fully colored and firm to the touch.
Preparing Tomatoes for Sauce
Wash the tomatoes thoroughly. To remove skins, score the bottom of each tomato with an X, then blanch in boiling water for 30-60 seconds. Transfer to ice water, peel off the skins, and remove the cores.
Cooking and Reducing the Sauce
Chop the prepared tomatoes and place them in a large pot. Simmer over medium heat, stirring occasionally. As the water evaporates, the sauce naturally thickens. For faster reduction, partially cover the pot to allow steam to escape.
Methods to Thicken Tomato Sauce
- Simmering: Continue cooking until the sauce reaches your desired thickness.
- Adding Tomato Paste: Stir in a few tablespoons of tomato paste to boost thickness and flavor.
- Pureeing: Blend a portion of the sauce with an immersion blender to create a thicker consistency.
- Using a Roux: Cook equal parts flour and butter, then stir into the sauce to thicken.
- Adding Cooked Vegetables: Pureed cooked carrots or bell peppers can add body to the sauce.
Tips for Perfect Thickening
Always taste and adjust seasoning after thickening. If the sauce becomes too thick, add a splash of broth or water to loosen it. For a richer flavor, simmer longer to deepen the taste.
Storing Your Thickened Tomato Sauce
Let the sauce cool before transferring it to sterilized jars or containers. Store in the refrigerator for up to a week or freeze for longer preservation. Proper storage ensures you enjoy the flavors of your September harvest all year round.