Is there an easy way to thicken jar spaghetti sauce?

[bas71873]

When I don't feel like making it homemade and just want a quick dinner, DD and I like Prego Traditional Spaghetti sauce (with no meat). Is there an easy way to thicken this up though? It always ends up watery?

TIA!

 

[java]

What about adding tomato paste to it? Or some diced canned tomatoes drained?

 

[Kimberle]

I would just add some tomato paste during cooking.

 

[bicker]

We use Nutritional Yeast. It does a great job thickening the sauces we make up, while affording them a slightly nutty, somewhat cheesey flavor, and at the same time boosting nutritional content.

 

[snarlingcoyote]

You could also just let the sauce simmer for a short time. The watery quality is caused by water, which evaporates when a sauce simmers. . .

 

[BCDisneyFanatic]

When I make fresh tomato sauce, I often thicken it by mixing a tablespoon of cornstarch with cold water until it's dissolved, and then adding it to the sauce and bringing it to a boil. Works like a charm, and doesn't affect the taste.

 

[golfgal]

Add some parmesan cheese. Depending on how much sauce you have 1/4-1/2 cup of parmesan cheese while cooking thickens your sauce.

 

[NotUrsula]

You could strain it through a bit of cheesecloth first, to let some of the water off quickly (presuming that you don't want to simmer it, of course.)

 

[klj27]

I just did this last week with parmesan cheese.

 

[Wishing on a star]

Make sure your pasta is well drained and dry.

When mine ends up watery, it is because of wet pasta!!!

Also, I don't really go for the super-thick americanized sauce.
I have been using the Rao's, and it is wonderful!
It is fresh, truly 'italian' style tomato marinara... so, if you have to have the lump of thick sauce that sits on top of the pasta, this ain't for you.

 

[shortbun]

I use a small can of tomato paste and about half cup of grated parmesean.

 

[maslex]

Add some parmesan cheese. Depending on how much sauce you have 1/4-1/2 cup of parmesan cheese while cooking thickens your sauce.

This is what I do to thicken my homemade sauce, so I would guess it would work with jarred sauce...

 

[lisalis]

I like to saute some onions, then add my sauce, a can of petite diced tomatoes, some parmesan cheese, and a few herbs. It tastes homemade

 

[Robinrs]

I HATE watery spaghetti sauce so I put it in the crockpot overnight.

You can dump whatever veggies you want in it and the next morning the SMELL will lull you out of bed. I add green peppers, onions, mushrooms, spinach, oregano and garlic.

I rebottle them and for Christmas I gave them out as gifts! My sisters were begging me for them! The texture is thick and the taste is phenomenal!

 

[bas71873]

OP here. Thanks for all the great suggestions. I'm going to try them all and see if I prefer one over the other.

On the WET spaghetti thing....is there a trick to getting ALL of the water drained off? I mean I cook it and then dump it into a strainer bowl thingy? Is there a better way?

 

[Robinrs]

OP here. Thanks for all the great suggestions. I'm going to try them all and see if I prefer one over the other.

On the WET spaghetti thing....is there a trick to getting ALL of the water drained off? I mean I cook it and then dump it into a strainer bowl thingy? Is there a better way?

I cook it, drain it completely and return it to the hot pot.

 

[eliza61]

What about adding tomato paste to it? Or some diced canned tomatoes drained?

We always add a can of "petite" diced tomatoes to jar sauce.

 

[snarlingcoyote]

Make sure your pasta is well drained and dry.

When mine ends up watery, it is because of wet pasta!!!

Also, I don't really go for the super-thick americanized sauce.
I have been using the Rao's, and it is wonderful!
It is fresh, truly 'italian' style tomato marinara... so, if you have to have the lump of thick sauce that sits on top of the pasta, this ain't for you.

I am now a Rao's convert myself. I'd much rather get a jar of Rao's now and make my own dinner than go out to any place in Baton Rouge!

 

[snarlingcoyote]

OP here. Thanks for all the great suggestions. I'm going to try them all and see if I prefer one over the other.

On the WET spaghetti thing....is there a trick to getting ALL of the water drained off? I mean I cook it and then dump it into a strainer bowl thingy? Is there a better way?

Hmm. . .maybe a cheesecloth? I just use a plastic strainer in the sink, myself, but if you wanted to get rid of more water a cheesecloth might work beautifully.

And simmering. . .I am convinced this was one reason my mother had a daughter. From the time I was old enough to stand on a step and reach the stove top I was handed a spoon and told "stir and don't let it scorch" until sauces thickened to my mother's liking. Of course, I suspect most parents these days don't trust preschoolers around boiling objects. (Rightly so!)