Watery tomato sauces

[Scabutz]

Why do my tomato sauces always split and go watery when I serve? For pasta dishes I've got round this after seeing an Italian chef describe how they mix the sauce with the pasta before serving and that is OK. But look at this picture.



This recipe is brown chicken, then cook garlic, rosemary, panettone quick, add white wine, tin tomatoes, chicken stock. Boil for 5, add chicken, bake in over for 20-30. Take out oven, remove chicken and tent in foil, then boil sauce till coats back of spoon.

All fine. But as soon as it hits the plate all this water runs out.

Any ideas/ tips?

[anonymous-user]

Because 5 minutes isn’t nearly enough time to let the sauce reduce down and combine, and then you’re adding chicken which not only adds more water, and then you’re only cooking for long enough for the chicken to cook.

I would cook the sauce on low temp for about an hour. Then add the chicken and serve all at once rather than resting the chicken. Tbh, I’d probably just pan fry the chicken separately and add the delicious tomato sauce on top because boiled chicken is f gross.

Edited by anonymous-user on Sunday 29th August 18:23

[Scabutz]

I boil for 5 before putting in the oven. Then boil and reduce after the oven phase for as long as required to reduce just to be clear.

But I understand what you mean. Start the sauce early and reduce for longer before baking in oven

[anonymous-user]

Have just edited my original reply to make more sense. Imo you don’t need the oven bit in this, especially when using breasts.

[LunarOne]

bulldong said:

Because 5 minutes isn’t nearly enough time to let the sauce reduce down and combine, and then you’re adding chicken which not only adds more water, and then you’re only cooking for long enough for the chicken to cook.

I would cook the sauce on low temp for about an hour. Then add the chicken and tbh, I’d probably just pan fry the chicken separately and add the delicious tomato sauce on top because boiled chicken is f gross.

Correct answer. I don't consider a ragu alla Bolognese to be cooked unless it's spent at least a couple of hours simmering on low heat after adding the browned meat. If possible, simmer for longer. The tomato taste becomes much less acidic, and the sauce becomes creamy in texture. At that point, it won't separate no matter how long it sits. Even if you're doing some other kind of tomato sauce, tomato needs cooking properly, as does the onion.