> "Less heat == more flavor" … And that's why my grandma insisted on an all-day (and sometimes all-night) low temperature simmer for such sauces instead of try

> "Less heat == more flavor" … And that's why my grandma insisted on an all-day (and sometimes all-night) low temperature simmer for such sauces instead of trying to "boil the life out of it" as she used to put it. You can totally taste the difference though. There's a "richness" to a slow-simmered sauce you just don't get from a hurried boil or any sort of quick thickeners.