Victor Sack told me that "aem" > said:

>Damsel in dis Dress wrote:
>> [snip]
>> This is the greatest tomato sauce of all time:
>
>> Harry's Tomato Sauce
>>
>> Recipe By :Harry Demidavicius
>> Serving Size : 10 Preparation Time :2:15
>> Categories : food processor sauces/gravies
>
>It looks perfectly fine, but I guarantee you that if you kept simmering
>it after adding the wine until the total cooking time was >3 hours, it
>would be noticeably better. I challenge you to try it.

I usually do cook it longer than the recipe calls for, so we're in
agreement there. We like our sauces kinda thick.

>I don't understand the chemistry, but I have been convinced by
>experimentation that tomato sauces should always...*always*...be cooked
>either more than than 3 hours or less than 15 minutes. Everything in
>between is, well, average. -aem

I'll save this post and refer back to it the next time I make pizza sauce.

Carol
--
Coming at you live, from beautiful Lake Woebegon