Tomato sauce became a cornerstone of Italian cooking in the 18th century after tomatoes were introduced from the New World. It evolved from simple pantry sauces to the rich, varied bases used today for pasta, pizza, and more.

Northern Italy often adds butter and cream for a smoother texture, while Southern Italy favors extra‑virgin olive oil, garlic, and fresh herbs. Some regions incorporate anchovies, capers, or roasted red peppers for local flavor twists.

It is commonly tossed with al dente spaghetti, spooned over gnocchi, or used as a base for pizza. Italians also serve it as a simple dip for crusty bread at the start of a meal.

Tomato sauce appears at everyday family meals, but it also features in festive gatherings like Sunday lunches, holiday feasts, and community festivals where large pots of pasta are shared.

The recipe highlights how water controls temperature, prevents garlic from burning, and lets you fine‑tune sauce thickness, embodying Internet Shaquille’s lesson that water is as essential as salt, fat, acid, and heat.

Common errors include burning the garlic, letting the sauce reduce too far and become salty, and overcrowding the pan which traps steam and prevents proper simmering. Keep heat moderate and add water if needed.

Frying garlic first develops a roasty, sweet flavor. Once the watery tomatoes are added, the moisture caps the temperature, preventing the garlic from burning while still infusing the sauce with its aromatics.

Yes, you can refrigerate it in an airtight container for up to four days or freeze it in portion‑size bags for three months. Reheat gently over low heat, adding a splash of water if it has thickened.

The sauce should be glossy, slightly thickened but still pourable, with a deep red color. It should coat the back of a spoon and have a fragrant aroma of garlic and tomatoes.

Internet Shaquille focuses on culinary fundamentals, especially the science behind cooking techniques like moisture management, heat control, and flavor development, often using clear, concise explanations.

Internet Shaquille emphasizes the underlying physics and chemistry of cooking—such as the role of water—rather than just recipe steps, offering viewers a deeper understanding that can be applied across cuisines.