One cannot merely put the ingredients of tomato sauce into a pot, heat it in some arbitrary way, and expect the result to be recognizable as tomato sauce. That

One cannot merely put the ingredients of tomato sauce into a pot, heat it in some arbitrary way, and expect the result to be recognizable as tomato sauce. That's literally the description of a famous tomato sauce[1]. You can add a cup or two of water and a pound of pasta to the same pot at some indeterminate time towards the end of the process. Feel free to argue that arbitrarily heating it may involve burning it. Whatever. Pasta with tomato sauce is ridiculously easy. [1] https://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce https://cooking.nytimes.com/recipes/1015178-marcella-hazans-...