Thickening Stewed Tomatoes

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We’ll look at how to thicken stewed tomatoes today. Stewed tomatoes are one of the most underappreciated dishes since they are both delicious and easy to prepare.

To thicken them, we must first grasp what it means to thicken stewed tomatoes and how to do it. And if you do it correctly, your stewed tomatoes will be delicious. They’ll be fantastic. Cornstarch, flour, or arrowroot powder are the finest thickening agents for stewed tomatoes. As an alternative, breadcrumbs may be used.

We’ll show you how to thicken stewed tomatoes at home so you can produce the ideal sauce every time.

What are Stewed Tomatoes?

A stew is a dish made up of vegetables and spices cooked in a liquid medium.

The stewed tomatoes dish is popular in the United States, particularly during the summer and autumn, when fresh tomatoes are plentiful. The dish is often served with bread or meat and is made with fresh tomatoes, garlic, and herbs.

Canned stewed tomatoes are inexpensive and have an extended shelf life. As a result, they are often used to prepare sauces in a variety of meals.

Ways to Thicken Stewed Tomatoes

It’s important to know how to thicken stewed tomatoes so they don’t get watery. They will last longer and have more substance this way. Continue reading if you want to learn how to correctly prepare stewed tomatoes.

Using Cornstarch to Thicken Stewed Tomatoes

Cornstarch is a popular thickening in tomato sauces and stews. But, it works best when prepared before adding it to your sauce.

Cornstarch may be used to thicken a broad range of liquids, including soups, sauces, gravies, stews, and stir-fries. And in most circumstances, you don’t need much. One or two tablespoons per cup of liquid will enough. If you add too much, your sauce will turn goopy and flavorless.

To add cornstarch to stewed tomatoes, follow these three steps:

  1. Before adding the cornstarch to the stewed tomatoes, dissolve it with water. To avoid lumps in your sauce, combine one tablespoon cornstarch and one tablespoon cold water.
  2. Stir quickly to prevent the mixture from sticking to the bottom of the pot and burning.
  3. Let the mixture to return to a simmer and cook for another two minutes before serving.

Using Flour to Thicken Stewed Tomatoes

Instead of adding extra tomatoes to the stew, thicken stewed tomatoes with flour. You do not, however, want the taste and flavor of the flour in your stew. Keep in mind that a little goes a long way.

Here’s how to use flour to thicken tomato stew:

  1. For every cup of liquid in the stew, add one teaspoon of all-purpose flour.
  2. Stir the flour into the liquid until it is totally dissolved. If you use a soup spoon, stir carefully to prevent the flour from clumping.
  3. When returning the stew to the heat, make sure there are no lumps on the top or in the bottom of the cooking pot.
  4. If necessary, add extra flour. If your stew is still too thin after adding a teaspoon of flour, add more and repeat steps 2 and 3 above.

Use Arrowroot Powder (or another Starch)

Arrowroot powder is a starchy substance that works well as a thickening in tomato sauces and soups. Just adding it to your stew will result in a richer, thicker sauce in no time.

To thicken 8 cups of stewed tomatoes, for example, simply combine 1 tablespoon of arrowroot with 2 cups of water. In a separate saucepan, dissolve the arrowroot and then add it to the stew. You’ll have richer sauce in only 10 minutes this way.

Just be mindful of how much arrowroot you use. To reach the correct thickness, it is best to use the above ratio as a reference.

Add Breadcrumbs

Breadcrumbs are the simplest technique to thicken stews. Simply sprinkle seasoned breadcrumbs on top of your finished stew to soak up any excess, unwanted liquid. After that, you may serve your meal with or without the breadcrumbs.

You may even use day-old bread if you want to remove the coating of breadcrumbs before serving.


That’s all there is to it. You should now be able to properly thicken stewed tomatoes. Always taste your sauce before serving to ensure it is thick enough for your preferences.

Note that various meals demand different consistency, so always start with a small sample and make any necessary modifications.


How do you thicken stewed tomatoes without cornstarch?

All-purpose flour: All-purpose wheat flour may be used to thicken sauces. Use three tablespoons of flour for every tablespoon of cornstarch. In a small basin, make a paste of raw flour and cold water, then stir it into the sauce while it’s cooking. Cooking the flour in the sauce eliminates the flour flavor.

How do you thicken canned diced tomatoes?

4 cup total). Stir in the sauce after whisking until smooth. Slurry of Corn Starch

Adding a cornstarch slurry is a simple technique to thicken sauce. Just mix equal parts water and cornstarch (start with 1 teaspoon).

Can you thicken stewed tomatoes with flour?

You may also thicken canned tomato sauce by cooking it down. When the heating process expels some of the water components, the flavor will be concentrated, resulting in more taste atoms per chomp. A quick technique to thicken is to add a few thickeners, such as cornstarch or flour.

How do you thicken tomatoes with flour?

Whisk in 4 cup cold water until smooth. Over medium heat, add the mixture to the sauce and continue to swirl and simmer until the desired consistency is obtained. Use a spoon to test. 2 tablespoons flour for every 1 cup

What’s a good thickener for tomato sauce?

“Pasta water,” as it’s known, is strong in starch and may thicken not just tomato sauce but also other sauces. You may also add cornstarch, arrowroot powder, or even flour straight to your sauce for a more direct method.

What is the most common method for thickening a tomato sauce?

Employ tomato paste – Adding a few tablespoons of tomato paste can thicken your sauce. Add finely diced vegetables such as carrots, celery, or onions to help thicken your sauce without sacrificing taste. To get the same outcome, you may also use cooked rice or beans.

How do you make canned tomatoes less watery?

Simmer before boiling

In general, simmering is the best technique for cooking and reducing sauces of all types. But, in order to prevent watery tomato sauce, we will deviate from this norm somewhat. We must promptly disable the enzyme that degrades pectin. We must first bring the sauce to a boil!

How do you make diced tomatoes less watery?

Simply said, salt causes tomatoes to shed their fluids in a matter of minutes, resulting in fruit that is less watery and more powerfully flavorful. Not only that, but Salt stimulates your salivary glands, leading them to generate saliva, which is responsible for delivering flavor to your taste receptors.

Is it better to thicken stew with cornstarch or flour?

Cornstarch thickens stew in the same way as flour does, but it is flavorless and does not obscure the liquid as much. It’s also gluten-free, however it must be applied slowly to prevent gloppy lumps. A medium-thick, viscous stew may be made using one spoonful cornstarch per cup of liquid.

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