Stovetop Tomato Sauce
A simple, generous tomato sauce — soft onions, golden garlic, and gently simmered crushed tomatoes ready in 30 minutes.
Steps
- 01
Dice the onion finely. Slice or mince the garlic.
- 02
Heat olive oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent — about 8 minutes.
- 03
Add garlic and tomato paste. Cook 1–2 minutes, stirring, until the paste darkens slightly and smells fragrant.
- 04
Add crushed tomatoes. Season with salt and black pepper. Bring to a gentle simmer and cook uncovered 15 minutes, stirring occasionally, until the sauce thickens and deepens in colour.
- 05
Taste, adjust seasoning, and serve over pasta or use as a base sauce.
Why it worksWhat's the difference between simmering and boiling, and does it matter?
What's the difference between simmering and boiling, and does it matter?
Simmering runs at 85–95°C with gentle bubbles; boiling runs at 100°C with vigorous agitation. The temperature difference is small but the mechanical effect is huge. Hard boiling denatures and toughens proteins, shreds meat, and turns stocks cloudy. Simmering breaks down collagen slowly and keeps proteins tender, producing clearer, richer results.
Read the full article →Why it worksWhy does my gas burner cook differently from electric or induction?
Why does my gas burner cook differently from electric or induction?
Gas heats through radiant heat and convection from the flame, electric coils conduct heat through the pan bottom, and induction generates heat inside the pan itself via electromagnetic fields. These differences mean gas responds fastest to adjustments, electric holds steady heat, and induction is the most precise and efficient of all three.
Read the full article →Why it worksWhat is caramelization?
What is caramelization?
Caramelization is the browning of sugars when exposed to high heat (above 160°C). As sugars break down, they form hundreds of new flavor compounds — nutty, sweet, slightly bitter, complex. It's why a roasted Brussels sprout tastes nothing like a boiled one, even though it's the same vegetable.
Read the full article →