Well yeah. I usually put the tomatoes in boiling water for 3 minutes and extract the pulp. Then I cook it.
But for how long?
From what I read in McGee book, vegetables taste better when cooked, because high temperature makes the aromatic molecules more volatile.
Whatever the explanation is, how long should I cook the tomatoes pulp until it tastes best?
In other words how much time is needed until they are overcooked?
If you use raw tomatoes in the sauce it might not give enough taste to the other igridients in the sauce, or am I wrong here? So what is best, 5 minutes, 10 minutes, 15 minutes?