Prepare the workspace
Prepare tomatoes, garlic and seasonings first. Use a sufficiently wide pan and keep water for small corrections. Taste canned tomatoes before salting.
Perform the technique
Warm aromatics gently, add tomatoes and maintain a simmer. Reduce uncovered. Stir the base more as sauce thickens; vigorous boiling is unnecessary.
Check the result
Pasta sauce should coat after a little cooking water. Shakshuka wells should hold. Pizza needs a thin topping rather than a large sauce volume.
Correct mistakes
Add water gradually if thick; reduce uncovered if runny. Do not scrape a burnt black base back into the dish.
