Would it be bad to shave ten minutes off of the cooking time...?

L

lemon x3

New member
I have to make food in front of my class at school and I really want to pasta sauce. The only thing is my presentation needs to be about 15 minutes. The sauce I make takes 20-25 minutes to make. So with prep time it'd take too long. I use a 28 ounce can of whole peeled tomatoes. Would it be okay if I didn't cook them as long?
Well, I have to make enough for my classmates to try. It might just be better if I make it the night before and just demo it for them.
 
The extra 10 minutes is to dry out or thicken the sauce.

If you're going to cut down the time, either sieve the water out of the tomatoes (and add bit by bit if it should get too dry) or add a teaspoon of cornflour mixed with maybe 1/3 cup of water to thicken the sauce after the sauce has been put together, and cook for the time you intend to.
 
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