Watch the whole thing.
I've been working on my pizza lately. My sauce is at a place where I like it. My goal is to get something that has a "bright" flavor but is also "meaty." Long cooked marinaras are meaty, but not bright; an uncooked puree of tomatoes is bright but not meaty. I use some anchovy paste and fish sauce/nuoc mam (I've used balsamic vinegar and soy sauce in the past, but anchovy paste and fish sauce is a big step up - it takes very little to have a huge impact on the final product), then cook it over really low heat for a while, barely allowing it to reach a simmer. Then I toss it in the fridge, at least overnight.
