The recipes I see in my books and online all are for "quick-cook" sauces of 30 minutes or so. But if you buy roma tomatoes at the grocery store, they're rarely ripe enough to break down that quickly. I'm 65 minutes into this sauce (a combo of fresh romas and diced canned tomatoes from Trader Joe's, plus other secret ingredients), and I am just now seeing the beginnings of a good saucy consistency. Plus: tastes good! So, is there a problem, officer?
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