- Joined Jan 15, 2008
One of the things that I love to make is homemade tomato sauce. it tastes so much better than the stuff at the store, and it is just extremely satisfying. I run a couple of cans through a mill to remove the seeds and membranes, heat up the juices and pulp with the rest of the ingredients, bring it up to a simmer, and reduce it. My problem is that the sauce is still fairly runny. I have heard of using cornstarch for thickening some sauces. What are some effective ways that I can thicken the sauce?