Sure thing. Think of the sauce like a web server: you want the best performance with minimal resource usage. First, use a high‑heat skillet to sear the garlic and tomatoes quickly; that locks in flavor in a flash instead of simmering for hours. Keep the pot covered while it reduces, then stir only when the liquid is nearly gone—no constant poking, just like you’d avoid needless context switches on a CPU. Use a ladle to skim off excess oil and water once the reduction reaches the right viscosity; that’s like pruning memory leaks. Finally, finish with a splash of fresh herbs right before serving, so the aroma stays sharp—like a last‑minute cache warm‑up before traffic hits. Keep it tight, keep it quick, and the flavor stays rich.