blender tomato sauce (doesn't separate out!)

[framing fowl]

The wider the pan, the more surface area to evaporate from, in proportion to a given volume of sauce. I try not to have more than 4-5" or so depth of sauce in the pot (at *maximum), even if it means I have to run multiple burners (for multiple pots).

I KNEW I was doing something wrong!!! I had my sauce 3/4 full (about 10" deep) in my stock pot

 

[Bourbon Red]

Try coring them and seeding them by cutting in half as you mentioned then fill a pot full of them and put it into a 250F oven for 2-3 hours. The chunks will shrink and there will be lots of clear liquid. Strain this off - let it set a few minutes and strain off some more, set a few - pour off more, etc. then take the chunks - which are really thick by now and run them through the blender/food processor/stick blender whatever. Then put them in the pot and return to a 200F oven. Take the clear liquid and put it in a pan and put it on high. It will reduce to just 1/2 - 3/4 inch in about an hour. Tomato syrup - Be careful towards the end that it doesn't run dry and burn. Mix it back in with the thick paste that should be good and hot if it was in the oven and jar it up and can it. Much simpler than it sounds and it gives you nice thick sauce that tastes like it's been cooked down (it has) with the ease of blender sauce. You can make a lot of sauce pretty quickly. Cooking it in the oven there's almost zero chance of it scorching on the bottom like it will so easily on the stove-top. It takes a while but you don't have to watch it at all. I often put them in an hour or two before bed and turn the oven off when I go to bed. They'll keep cooking all night and still be fairly hot in the AM.