Urgent! A question about a recipe: Marcella Hazan's Tomato Sauce with Onion and Butter

Kristen is the Senior Editor of Food52

added almost 2 years ago

Hi Panfusine -- that sounds perfectly fine. When you use the food mill, it comes out pretty much that way anyway -- quite loose and liquid. Just simmer it until it's as thick as you like your sauce to be. It will be great!

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Panfusine added almost 2 years ago

Thanks Kristen, the texture appeared as soon as the liquid had evaporated sufficiently. It looks soo good & my kitchen smells heavenly, Can't wait to have it for dinner!

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