I learned years ago not to waste time simmering tomato sauce. It concentrates the acid, uses lots of energy, and takes a lot of time, not to mention the risk of scorching it and recking the whole batch. I use the "pillow case method" of eliminating the water. Just have a very clean white pillowcase and turn it inside out. Make your tomato juice, and dump it into the pillow case. Tie it up and let it hang for a few hours or until it's as thick as you want it. What drains out is nearly clear water, and all the tomato fibers are left. Then I scoop that into jars and process it, or you could freeze it. I don't add anything to it, not even salt. I want to be able to use it in a variety of ways. I learned that from making katsup one year, the recipe asked you to do that, and I've been making my sauce that way for nearly 30 years.
