When it's cooking, I take a stick blender and kind of homogenize it. Just finished a batch of sauce and it looks great. No separation. If I leave the tomatoes in chunks it separates.
I'll try this but it already comes out of my mill as puree.
The tomatoes are piling up and it's almost time to make sauce. I use a food mill to separate the pulp and juice from the seeds and skin, then cook it down for several hours to reduce it to a nice thick consistency before canning. It tastes great but always seems to separate so that I have thick stuff sitting on top of my spaghetti and watery juice runs out below. What is the secret to keeping it homogenized?Go with the flow, let it seperate and remove it from the watery portion....IMO.
Been going with the flow for years. We love our sauce. It's a weekly staple year round. But we'd like to improve the consistency a bit. It doesn't separate in the jar or when heated. It doesn't seem to separate until I put it on pasta or pizza.
Gmac, my "recipe":
1.5 bushels of plum tomatoes, strained through a food mill. This yields about 9 gallons of puree which I simmer slowly for several hours until it's reduced to a nice consistency, about 6 gallons.
About 6 large onions and a lot of garlic(can you use too much garlic?) are sauteed in olive oil until softened and added with 15 minutes left to simmer(cook like a brewer!) Sometimes we also add green peppers or wild mushrooms.
A big pile of fresh parsley, oregano, and basil are added at flameout.
Kosher salt to taste and can all but enough for dinner.
Everything but the olive oil and salt are homegrown. Great on pasta, lasagna, chicken or eggplant parmesan, or pizza, etc. I know some people simmer with soup bones for some extra umami and others sweeten with sugar. But we like to keep it simple.