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[quote=Anonymous][quote=Anonymous]I heard on the Splendid Table recently that if your sauce is vegetarian, you really don't want to cook it that long.  30-45 minutes, tops, but less is fine--just enough to break down your tomatoes and mix the flavors.  More than 45 minutes, and it goes downhill--the sugars and sweetness fade and the tomatoes break down further than you want.

That "simmer for hours" thing is only for meat sauces, where you're breaking down and distributing the meat proteins.  You're making a very different kind of sauce.

Makes sense to me.  [/quote]

I'm the pp who posted the vegetarian recipe (if you can call it that) using Pomi and I don't let the sauce cook long at all. I like a fresher taste, so I do just what you said.

If I use fresh tomatoes don't cook the sauce at all: I just use chunks of tomatoes, olive oil, garlic and basil. Maybe I throw in some cooked marinated white beans. Throw it in a bowl with whole wheat pasta and top it with Parmesan and serve warm or at room temp. Couldn't be easier.[/quote]

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