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The smell of caramelized onions, garlic and tomato sauce perfumes the air.

Samin Nosrat breaks down onion transformation in "Salt, Fat, Acid, Heat": “The longer you cook onions, the deeper their flavor will be. But you don’t need to caramelize every onion you cook.”

The sun-dried tomatoes caramelize, while the fresh cherries burst, rounding out the acidity with a backbone of umami.

But when you caramelize tomato paste, roast fresh cherry tomatoes and onion, and let it all simmer for hours on a snow day before adding a final finish of cream?

I don't care what some chef in a toque says about caramelizing onions; I want to hear the telephone cord cooking lowdown you'd warn your cousin about when she was making dinner.