How the fuck do I reduce tomato sauce? It just gets more

You simmer it for a long time

>>9264115
For how long and what's a simmer?

use a spoon to take some out of the pot or pan, this will reduce the volume of the sauce
t. autism

>>9264123
When you simmer something you slather it all over your body

>>9264123
a simmer is like a zimmer but slimmer.

>>9264115
Don't do this it makes mustard gas

>>9264129
What's slather?

>>9264129
>>9264132
Fuck you /ck/ I just googled it and that's not it.
For those of you who don't know a simmer is when you cook something just under the boiling point of water which is 100 celcius or 121 fahrenheit

>>9264111
reducing a can of tomato sauce can take over an hour

>>9264142
BOILING POINT OF WATER IN FARENHEIT = 112.

>>9264115
No, you don't simmer it. You need to boil the fuck out of it if you actually want to evaporate the excess water. Simmering is just enough to keep it at boiling point, it evaporates very little additional water. You need more heat for that.

>>9264160
no the boiling point of water in Fahrenheit is 451

>>9264160
FAHRENHEIT*

>>9264136
*nerve gas

>>9264168
This is may be the stupidest suggestion on /ck/ right now. You never boil a sauce you're reducing unless it has been clarified first, which you can't do with any tomato based sauces.

Transfer the sauce to the widest pan you have that will allow the sauce an inch of depth, then bring up to a temperature that will cause the occasional bubble to form (one or two a minute). Once it is at this temperature, scrape down the sides and bottom of the pan roughly once every minute and a half. Assuming even base heating, this should allow you to reduce a sauce to the point it will form a paste or gel at room temperature in about 45 minutes. You can reduce a tomato sauce down to paste consistency in maybe half an hour.

transfer it to a bigger pan. then there will be less of it.

>>9264111

Don't cover it you dingus