nothing to do with wine

[Kcwhippet]

As said, there are as many sauces and preparation methods as there are people preparing them. Each fall I put up about 60 to 70 quarts of various tomato based sauces, ranging from Italian style seasoned sauces to simple Provencal style to a few of my own concoction. Depending on the desired end result, the cooking times vary. The Provencal sauces only cook for about 20 to 30 minutes to retain the fresh taste of the tomatoes. The Italian style cooks for about 50 minutes to an hour, mainly to break down the tomatoes. Another Italian sauce cooks for 30 minutes to stay fresh. Many, many sauces - many, many methods.