I have a question about the recipe "Marcella Hazan's Tomato Sauce with Onion and Butter" from Genius Recipes. I doubled the recipe and am using ripe local heirlooms.....my sauce is very watery. It's been simmering for about 45 minutes. Keep simmering to thicken it up? uncovered?
BTW---what does it mean when it says---" the fat floats free from the tomato"? Thanks for any input---my kitchen smells delish! :)