Starting With Fresh Garden Grown Tomatoes: Thin Sauce
I picked about 15 pounds of tomatoes this morning so I decided to make a tomato sauce following this lesson and recipe...but substituting an equivalent amount of fresh tomatoes for the canned...beautiful Brandywines and Purple Cherokees, very meaty large tomatoes.
Using a food mill, I pureed about 10 lbs. of whole tomatoes. Of this, more than 2 lbs was waste - skin, seeds, cores. I ended up with somewhat less than 4 qts of sauce from the 10 lbs of tomatoes.
But the sauce was thin...even after an hour of slow simmer. Does this have mostly to do with the type of tomatoes I used? Should I continue to cook it down? Or should I expect it to be fairly thin? It's very flavorful and delicious as it is. But it's more like juice than sauce.