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I finally tried a 15-minute pasta sauce recipe that saved my Tuesday.

After a brutal day with back-to-back video calls, I had zero energy but needed to feed my family. I grabbed a can of San Marzano tomatoes, some garlic, and olive oil, and it was actually done before the water boiled. Do you think a super fast sauce is worth it, or does real flavor need more time?

3 comments

3 Comments

saraho482h agoTop Commenter

Oh man, I actually think the fast sauce might be better in a weird way! Hear me out. When you simmer tomatoes for hours, you break down all the bright acidity and fresh flavor. My experience is that San Marzanos have this perfect balance that gets lost if you cook them too long. I've made both versions side by side and the 15-minute one actually tasted more like actual tomatoes to me. The long-simmered one tasted more like a generic jar sauce if that makes sense. So maybe we're overthinking it and quick is actually closer to what the tomato wants to be. Your mileage may vary of course!

paul_stone292mo ago

See this everywhere, good enough now beats perfect later.

adams.barbara2mo ago

Wait, you see that everywhere? I only ever hear it from tech bros trying to rush a broken app to market. That phrase just gives people an excuse for sloppy work. It's a pretty lazy motto if you ask me.