How do I fix too much tomato paste in a recipe?

Glad_its_all_over

ADC
Book Reviewer
On Italian recipes generally, every single city, town village or individual nonna has the absolutely definitive recipe and will furiously condemn anyone deviating by as much as half a clove of garlic from the Holy Revealed Truth. Don't worry about it, the desired end state is something tasty to eat and, if you achieve that and folk enjoy it, crack on.
 
On Italian recipes generally, every single city, town village or individual nonna has the absolutely definitive recipe and will furiously condemn anyone deviating by as much as half a clove of garlic from the Holy Revealed Truth. Don't worry about it, the desired end state is something tasty to eat and, if you achieve that and folk enjoy it, crack on.
What he said

Applies equally here in France to cassoulet - especially when tomatoes are mentioned
 
Probably too late now. But I would have drained the whole lot through a colander thingy with the big holes into another pot or pan. Put all the meat and veggies etc back into a pan, returned half of the drained sauce, plus stock and reduced until thickened. Taste and season to personal preference.
 

LepetitCaporal

War Hero
Tomatoe type Roma fot sauces
1 sugar lump for two Roma's
Slow heat
The sauce is cooked apart and then incoperated to the dish
Low heat because are fragile
Best with out their skin
Hope this helps
L.P.C.
 

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