Making my own spaghetti sauce: question.

My mom makes hers in the crock pot so she can have it ready when she gets home from work at night. I only make homemade once in a while and I do it with the lid on and it thickens up nicely. My recipe calls for the lid off but it splatters everywhere.

I always make my sauce from scratch and I simmer it with the lid on but to thicken it up a bit I leave the lid off for the last half hour.

I believe you want the lid off, stirring occasionally. The idea is to reduce some of the liquid and make it thicker and richer, so you need the lid off so that water will evaporate.

Your're going to hate my answer! I leave the saucepan lid slightly off so that some steam escapes but I still want the sauce to thicken. Sorry. Blessings

I bring it to a boil, reduce the heat and simmer for at least an hour. As a previous poster indicated, I like to use crushed tomatoes as well. I like the thickness and the taste of the sauce much better when I use the crushed.

i prefer to keep the half lid on and keep fire small. i once got a job as a vice-chef in belgium .you'd better to keep steam away .

When I make it I will wait for it to boil then put a lid on just to save my stove top or counter because it can splatter some. I love making it from scratch and it just taste better to me. I do buy spaghetti sauce though and use that but on occasional I will make it if I have time.

It seems like you got your answer long before I came to respond, and I hope it went well. You said you left it off, so do you feel good about your decision to let it simmer like that??? Anyways, I have never made spaghetti sauce from scratch, I think I want to try that. You like it better than the can stuff, and do you have a favorite recipie you would like to share with me?

really made no differnce for me I did either way and never could tell any difference

I would keep the lid on to keep the flavor from escaping.

Off, not that it'll do you much good at this point. Part of the joy of sauce is cleaning up the mess, don't ya know...

How does one make their own sauce? We don't eat a whole lot, but when we do, sauce is sometimes expensive. I would be interested in putting up some of our own so I don't have to run to the local Wal-Mart to get sauce when I run out.

You should leave the lid ajar,this way it will cook down and thicken up .

u keep the lid on in order for it to retain the heat other wise it will never cook properly

i always put a lid on mine. it cooks quicker thn leaving it off.

When I make my spaghetti sauce from scratch, I always leave the lid off. I saute whatever vegetables I have and then add in the tomatoes, I like to use the crushed tomatoes in the can. I bring it to a vigorous boil, then turn it down to simmer. I usually let it simmer for an hour, if I go over it is okay, because I think the longer it simmers the better it is. I keep going back to it to stir. It probably is a personal preference, lid on or off, I do not think it really matters.

I would keep the lid on as it will dry out otherwise and you will lose the flavours,plus if if bubbles it will coat your kitchen surface and walls, hell to get off once dried.Don't ask me how I found that out will you,ha ha,merry christmas.suzzy.xx