Calling all chefs! I'm trying to use fresh tomatoes, actually I'm living in Bolivia and can only get fresh tomatoes,no paste or concentrate! How can I thicken a good tomato sauce without paste? When I cook fresh tomatoes my sauce is way too watery. Any recipe Ideas

Do you have a food processor? I used to blend the fresh tomatos with a little olive oil and spicees to taste. then simmer an hour or two,stirring frequently until the sauce is reduced. It will be more concentrated.

[shahar]

Several option:
1. deseed tomatoes.
2, Add vegetables such as carrots or onions then strain or puree.
3. Roast the tomatoes.

If the tomatoes are fresh there's no need for paste. There was a thread about the same subject about a month ago, but I can't remember where.

[Kimmie]

Let your sauce simmer for a while, uncovered. It should reduce and thicken!