I couldn’t help it to think about the argument I had with our chef about using sugar in sauce. I explained that it doesn’t cut acidity but he insisted.
Today I used  large heirloom tomatoes to make a sweet sauce, just virgin olive oil, fresh garlic and some heat between 99-101°C. As the water evaporates the temperature begins to settle more evenly near 100°C.
The color is superb and the taste after slow reduction of 1h30m leaves a sauce that coats the pasta and has plenty of gusto. The impurities are from the skins and garlic I passed through the sieve half way through.
Picture one is at the start and picture two is at the finish. The reduction gives more color and concentration of flavor.