There’s nothing quite like a delicious, savoury tomato sauce to top your favourite pasta dishes or use as a zesty dip. But sometimes, your homemade sauce can end up a bit on the thin and watery side. Do not worry – there are several easy ways to thicken up your tomato sauce to achieve perfect consistency. Here are 10 options for how to thicken tomato sauce:
- Simmer to Reduce. The easiest way to thicken your sauce is to simmer uncovered on the stovetop over medium-low heat. As the excess water evaporates, your sauce will reduce and thicken, concentrating the flavors. Pip and Ebby recommend, “Letting the sauce simmer on the stovetop over medium-low heat is the easiest way to thicken it through a reduction process.” Just be sure to stir occasionally to prevent burning on the bottom.
Ingredients:
- 1 batch of tomato sauce
Instructions:
- Pour the tomato sauce into a saucepan and place it over medium-low heat.
- Allow the sauce to simmer uncovered, stirring occasionally to prevent burning.
- Continue simmering until the sauce reaches the desired consistency.
2. Add Tomato Paste. Tomato paste is a quick and effective way to thicken your sauce in a pinch. It’s already concentrated, so a little goes a long way. Start by stirring in 1-2 tablespoons and let it cook for a few minutes to meld with the sauce. Add more if needed until you reach your desired consistency. The paste will also boost the tomato flavor.
Ingredients:
- 1 batch of tomato sauce
- 1-2 tablespoons tomato paste
Instructions:
- Place the tomato sauce in a saucepan over medium heat.
- Stir in 1-2 tablespoons of tomato paste until well combined.
- Allow the sauce to cook for a few minutes to melt the flavors and thicken.
3. Add Cornstarch Slurry. To thicken with cornstarch without clumping, first make a slurry. Mix equal parts cold water and cornstarch (about one tablespoon each) until smooth. Whisk this mixture into your simmering sauce and stir continuously as it thickens and the cloudy appearance disappears. Cornstarch works well but may separate if frozen and reheated.
Ingredients:
- 1 batch of tomato sauce
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions:
- Mix the cornstarch and cold water until smooth in a small bowl.
- Pour the tomato sauce into a saucepan and place it over medium heat.
- Whisk the cornstarch slurry into the simmering sauce and stir continuously until thickened and the cloudy appearance disappears.
4. Add Roux (Flour Paste) A roux is equal parts flour and fat (like butter or oil) cooked together into a paste and then used for thickening. Melt a tablespoon or two of butter in a pan, whisk in an equal amount of flour, and cook for a few minutes. Then whisk this paste into your sauce and simmer until thickened. A roux can make your sauce a bit cloudy.
Ingredients:
- 1 batch of tomato sauce
- 1-2 tablespoons butter
- 1-2 tablespoons flour
Instructions:
- Melt the butter in a saucepan over medium heat.
- Whisk in an equal amount of flour and cook for a couple of minutes to form a paste.
- Gradually whisk in the tomato sauce and simmer until thickened.
5. Add Mashed Potatoes. Believe it or not, plain mashed potatoes make an excellent thickener for tomato sauce. Stir a cup of leftover or instant mashed potatoes directly into the sauce. The starch granules will absorb excess liquid and expand, thickening the consistency. As a bonus, they add a silky richness.
6. Add Cheese. Finely shredded hard cheeses like parmesan or pecorino romano can thicken your sauce while adding a delicious savoury flavour. Softer cheeses like ricotta, mascarpone, cream cheese, or goat cheese will melt into the sauce, making it thicker, creamier, and more prosperous. Go easy at first, a little cheese can quickly thicken.
7. Add Bread Crumbs. Finely ground bread crumbs are an old Italian trick for thickening tomato sauces. Stir in about 1/4 cup until the desired consistency is reached. Bread crumbs are a good option to avoid using starches or flour in your sauce. They also add some nice texture.
8. Add Heavy Cream. While not traditional in a tomato sauce, adding a splash of heavy cream will thicken it almost instantly by emulsifying it with the tomato liquid. You can use half-and-half or milk, but you’ll need to let them simmer and reduce more since they’re thinner. Cream also mellows out the acidity and adds richness.
9. Add Egg Yolks. Egg yolks have a strong binding ability that will thicken your sauce quickly. Whisk 1-2 egg yolks in a bowl. Slowly ladle in about a cup of the hot tomato sauce while whisking constantly to temper the yolks and prevent scrambling. Then, whisk the tempered yolk mixture back into the sauce pot and cook for a few minutes until thickened. Egg yolks add a lovely velvety texture.
10. Adding Vegetable Puree. Pureeing cooked vegetables and stirring them into your sauce is an easy, healthy way to thicken without adding calories. Good options include onions, carrots, peppers, mushrooms, or even greens like spinach. Simmer the veggies in the sauce until soft, remove with a slotted spoon, puree in a blender, then stir back into the sauce. The natural pectin and fiber will thicken things right up.
As you can see, there are many easy ways to thicken a tomato sauce with common ingredients you likely already have on hand. Cornstarch, clear gel, and therm flo are thickeners that work well but may separate if freezing or canning your sauce. Others like cheese, cream, egg yolks and purees will change the flavor profile of your sauce, which you may or may not want.
Reducing your sauce by simmering is the most straightforward method, as it thickens without adding anything, although it takes a bit more time and attention. Another quick tip if your sauce is still too watery – try draining off some of the excess liquid first before thickening.
Experiment with different methods to find what works best for your particular recipe and taste preferences. With these thickening tricks in your culinary toolbox, you can whip up the ideal consistency for a perfect tomato sauce every time.
