I have been adding a can of water for every can of crushed tomatoes. After many years just found out alot of people don't add water at all. It does stretch the sauce so it doesn't dry out when adding meat to it. I add one can of water for every can of tomato. How many people do add water? _______ Sueanne www.spaghettisauceandmeatballs.com
__________________ *~*~ The secret to happiness is not to get what you want, but to want what you already have.~ *~*
I make my oun spegetti sauce and the recepi dosent call for water but when I add the tomatos I do use water. It does help I thinkany way I was told that any way you make it and if you like it is ok
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Oh Bunny, you will be truly missed by your FC friends God's speed.
The only time I add water to my sauce is when I make it from tomato paste. When I make it from can tomatoes, tomato sauce, or stewed tomatoes, I don't add water.
I use almost the same recipe for spaghetti sauce as lasagne sauce, I do add liquid to the tomato sauce for spaghetti but I don't like the sauce too thin, more water and it doesn't coat the spaghetti enough for me.
I use
1 can crushed tomatoes
1 tablespoon tomato paste
1/2 can water or chicken stock (made with cube)
Basil and oregano, parsley, salt and pepper.
This what I do for lasagne but omit the water or stock.
I like a good rich tomato taste.
I use tomato paste in my sauce so I do add water. When I make a huge batch here is what I use:
2 cans tomato puree (28 oz)
1 can crushed tomatoes (28 oz)
3 cans tomato paste (6 oz)
Then I take EACH can of tomatoes & tomato paste that I emptied, and add HALF A CAN of water for each one (also helps me rinse the last bit of tomato out of there).
The longer the sauce cooks the thicker it will get, so I haven't wound up with a thin sauce.
When my neighbor uses fresh tomatoes from her garden, she lets the crushed pulp sit overnight and it separates into a watery layer and a pulpy layer. She then cans the pulpy one but I never asked about how she uses the watery one, now that I am so frugal (or try to be) I think I would can/freeze the watery one for adding to sauce and simmering that down. Kind of like concentrating the flavors. When I use a can of tomatoes I use a half can of water to rinse out the can and then simmer down to consistency I want for what I am making. I have noticed that different brands have different amounts of water in them.
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Ellen in PA
"God has not given us a spirit of fear; but of love, power, and a sound mind."
Found this great way of cooking fresh tomatoes. Cut them in half cut side down and put them in a roasting pan. Coat them with a little olive oil so they don't stick turn when they start to cook. I put them in the oven at 250* for a couple of hours uncovered giving them a nice color. Once they cool you can either leave the skin on or remove. The juice can be saved and used in other dishes or added to the pot when making sauce. The meat of the tomato whole can be frozen for future use in individual containers or save some in the refrigerator to be added to sandwiches. Since I learned about cooking this way see many cooks using different ways of cooking tomatoes now. They are even using canned whole tomatoes and roasting them without the water. Hope everyone enjoys cooking with tomatoes they are so good and healthy for us. ________ Sueanne
__________________ *~*~ The secret to happiness is not to get what you want, but to want what you already have.~ *~*
I use tomato paste, crushed and/or stewed tomatoes and tomato sauce and add a little water for spaghetti. If I'm making lasagna/stuffed shells/manacotti I add more water because I don't cook my shells in advance and they need the extra water while cooking.
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A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort.
'Herm Albright'
God's speed.
Ellen in PA 
