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How to Reduce a Tomato Sauce

author image Damiana Chiavolini
Damiana Chiavolini started writing in 2001. Her research and reviews have appeared in scientific journals, including "Infection and Immunity" and "Clinical Microbiology Reviews." Chiavolini holds a Ph.D. in biotechnology from the University of Siena, an M.S. in medical microbiology from the London School of Hygiene and Tropical Medicine, as well as a B.S. in biological sciences from the University of Leicester.
How to Reduce a Tomato Sauce
Tomato sauce is low in cholesterol. Photo Credit DENIO RIGACCI/iStock/Getty Images

Tomato sauce is the ideal accompaniment for pasta and other dishes. Its basic preparation can be enriched by the addition of meats, fish, vegetables and herbs according to taste and preference. For optimal taste, texture and consistency, it is important to cook and reduce the tomato sauce by following simple steps. Canned tomatoes normally used for the preparation of sauces are a healthy and low-fat food choice. There are between 17 and 42 calories in 100 g of canned tomatoes.

Step 1

Chop an onion or crush garlic, depending on your preference.

Step 2

Add to a medium saucepan and place on the stove at medium heat. Cook the onions or the garlic for about five minutes, or until soft and lightly browned.

Step 3

Pour tomatoes and juices from the can into the saucepan. Add water to the can to rinse out any residual sauce and pour into the saucepan. Add salt, pepper and a pinch of sugar to cut the acidity of the tomatoes. Bring to a gentle boil, cover and simmer.

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Step 4

Cook the sauce until it reaches a thick and rich consistency. This will take approximately 30 to 45 minutes, depending on the type of tomatoes used.

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