This lab was tomato sauce and bruschetta! And thankfully this time around I remembered how to chop an onion.
I did not have access to enough fresh tomatoes for both the sauce and the bruschetta, and since I needed fresh tomatoes for the bruschetta, I opted for canned tomato puree.
I added two cans of tomato puree to the garlic and onion
This is the back of my spoon right after I added the puree. It is very thin and you can barely see the line I made.
This picture was taken after about 15-20 minutes. The sauce has thickened exponentially, but you can see how it is still thin on some parts of the spoon.
Here is after the sauce had finished cooking. It is very thick with a clear line down the middle of the spoon. I had purees the sauce as well but it still was a little chunky.
Does your sauce get “thicker” over time?
My sauce did get thicker over time because the longer the tomatoes cooked, the more water evaporated and the less watery it was the more concentrated it became.
Here are my bruschetta and my sauce. The uncooked tomato on the bruschetta has a watery look to it. It is juicy and not at all as sweet at the sauce.
Why is bruschetta “watery” while your sauce is “thick’?
Bruschetta is watery because it is not heated and therefore no water evaporated. However since the sauce is heated for a long time, a lot of water evaporated, thickening it.
