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Zana · September 13, 2008

I wouldn't use flour...and hesitate to use the corn starch or anything like agar agar too.

However a small slice of potato if you put it in while its simmering will probably thicken it up enough and/ or absorb any excess "water".

Also if you plan to make large enough batches to freeze, you need to leave some excess moisture or the texture seems to change after defrosting. And if you're canning it for future use its usually better to leave some for when you go to reheat it.

Again it all depends on how much "water" you're talking about....are we talking a huge amount like almost a soup consistency? If so, my recommendation is to simmer / reduce your sauce down more.

September 13, 2008	#2
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	I wouldn't use flour...and hesitate to use the corn starch or anything like agar agar too. However a small slice of potato if you put it in while its simmering will probably thicken it up enough and/ or absorb any excess "water". Also if you plan to make large enough batches to freeze, you need to leave some excess moisture or the texture seems to change after defrosting. And if you're canning it for future use its usually better to leave some for when you go to reheat it. Again it all depends on how much "water" you're talking about....are we talking a huge amount like almost a soup consistency? If so, my recommendation is to simmer / reduce your sauce down more.