A few years ago, I discovered a tomato sauce recipe that was surprisingly simple: just canned tomatoes, butter, salt, and an onion. It inspired me to experiment, adding this and that each time to see how the flavor changed. Today, I’d call myself an amateur sauce expert. I know exactly how long it needs to simmer, what shade of red signals it’s ready, and how to improvise with whatever’s in the fridge.

As my kitchen exploits remind me,........

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