what restaurant in valencia sells the dish cold tomato soup How to Thicken Tomato Sauce Without Tomato Paste

The tomato sauce is the best when it is thick enough to stick on pasta, meat and vegetables.Without proper cooking techniques, the ketchup will not become thick, resulting in a waterlike Diluted sauce.Is the sauce shop-Bought or homemade, you don't need to add more ketchup to balance it.Instead, use a method called "reduction."Reducing sauces means cooking slowly with low heat and allowing the extra liquid to evaporate.The amount of sauce will be reduced, but the taste will become strong and the taste will be just right.
Prepare ketchup as usual.You can use the storeI bought the sauce and started from scratch.Do not overseason, because the taste will be strong as the sauce thickens.
Boil the tomato sauce in a pot, unopened, medium-high heat.Watch the sauce closely and monitor the size of the bubbles that rise to the top.
When the bubbles in the sauce start to swell, reduce the heat to low.
Keep cooking for 10 to 30 minutes depending on the amount of sauce and the thickness you want.
Dip the metal spoon into the pan and test the thickness of the sauce.If the sauce sticks to the spoon, it will become fully thick.If not, keep brewing and test again in a few minutes.