I use fresh tomato puree to make my pasta sauce, other things in my sauce are olive oil, garlic, some herbs and salt, i don't let it boil but during the simmering & thickening process the sauce always splits. What am I doing wrong?
Sauce – Tomato pasta sauce splits. Why
pastasaucetomatoes
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Best Answer
If by "fresh tomato paste" you mean you're starting with raw tomatoes, that's probably your issue. Most tomatoes you grow in your garden or buy from the store are salad tomatoes - they're not meant for cooking, and will result in a watery sauce like you describe.
You want a "sauce" tomato. Roma tomatoes or almost any plum-shaped tomato work well. There are others, but they're harder to find.