I have some marinara sauce I made from a bunch of fresh tomatoes that I originally cooked on low on the slow cooker over about 8 hours. The stuff ended up coming out more like tomato soup; I am not a big soup person. I would like to be able to use some of it during a weeknight for pasta. Would bringing it to a boil and then simmering for 30-45 make a difference in reducing/making it thicker? Or are there other suggested methods (none that involve animal products)?
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