4 ms·

I don't know about you, but i do not regularly simmer tomato sauce for 2-20 hours at a time.

Johnny555 5y ago
A long simmer really brings out the flavor, my grandmother would simmer it for hours, at least half a day if not longer. And she used fresh tomatoes out of her garden.
AussieWog93 5y ago
It's definitely a thing in some cultures (Italian I know for sure, possibly Mexican too?). I personally boiled down some lasagna meat for 4.5 hours just the other day.
assttoasstmgr 5y ago
Sounds like someone's never had Sunday gravy with braised short ribs before.
- hprotagonist 5y ago
  you put tomatoes in your gravy? takes all kinds, i guess.
  - edgyquant 5y ago
    I assume they were using tomatoes to make the braised short ribs
  - ubercore 5y ago
    They might have been using it in the Italian American sense (also called Sunday Sauce): https://cooking.nytimes.com/recipes/1022972-sunday-sauce https://cooking.nytimes.com/recipes/1022972-sunday-sauce
  - globular-toast 5y ago
    The word gravy is sometimes used to refer to other sauces. In (American?) Italian cuisine it specifically refers to a very slowly cooked tomato sauce that is traditionally made on Sunday. In Indian cuisine it refers to the sauce made from spices and vegetables. In Southern US cuisine it's more like a béchamel. The etymology of the word is unclear but there is a suspected link to old French words for spice and stew.
koolba 5y ago
That’s pretty much how you make tomato sauce and chili. Both of which are awesome.
mnw21cam 5y ago
Yeah, at the end of last summer, I had a whole pile of excess tomatoes from the garden that I wouldn't be able to eat before they went off, so I bunged them in a very large saucepan and simmered them until they took up 1/3 the volume, and put them in hot jars. It's a fairly common way to preserve them.
deepsquirrelnet 5y ago
Oh tomatoes? Well, tomatoes love to be grown in acidic soil, which increases the uptake of nickel and chromium. And they had better be organic, because common contaminants of fertilizer salts include arsenic and cadmium. But you don't want to eat organics if they're grown from waste biproducts of animal farming, such as commonly used bone meal, because those concentrate heavy metals.

A long simmer really brings out the flavor, my grandmother would simmer it for hours, at least half a day if not longer. And she used fresh tomatoes out of her garden.

AussieWog93 5y ago

It's definitely a thing in some cultures (Italian I know for sure, possibly Mexican too?). I personally boiled down some lasagna meat for 4.5 hours just the other day.

assttoasstmgr 5y ago

Sounds like someone's never had Sunday gravy with braised short ribs before.

hprotagonist 5y ago
you put tomatoes in your gravy? takes all kinds, i guess.
- edgyquant 5y ago
  I assume they were using tomatoes to make the braised short ribs
- ubercore 5y ago
  They might have been using it in the Italian American sense (also called Sunday Sauce): https://cooking.nytimes.com/recipes/1022972-sunday-sauce https://cooking.nytimes.com/recipes/1022972-sunday-sauce
- globular-toast 5y ago
  The word gravy is sometimes used to refer to other sauces. In (American?) Italian cuisine it specifically refers to a very slowly cooked tomato sauce that is traditionally made on Sunday. In Indian cuisine it refers to the sauce made from spices and vegetables. In Southern US cuisine it's more like a béchamel. The etymology of the word is unclear but there is a suspected link to old French words for spice and stew.

koolba 5y ago

That’s pretty much how you make tomato sauce and chili. Both of which are awesome.

mnw21cam 5y ago

Yeah, at the end of last summer, I had a whole pile of excess tomatoes from the garden that I wouldn't be able to eat before they went off, so I bunged them in a very large saucepan and simmered them until they took up 1/3 the volume, and put them in hot jars. It's a fairly common way to preserve them.

deepsquirrelnet 5y ago

Oh tomatoes? Well, tomatoes love to be grown in acidic soil, which increases the uptake of nickel and chromium. And they had better be organic, because common contaminants of fertilizer salts include arsenic and cadmium. But you don't want to eat organics if they're grown from waste biproducts of animal farming, such as commonly used bone meal, because those concentrate heavy metals.