Hey oh
As well as the time to let the sauce simmer and naturally thicken, and the deseading of the tomatoes, there is also the variety to concider. Roma's will make a nice sauce soon enough, beefsteaks will eventually dissapear (they are far more water than roma's).
Also, (anyone who has--some help here), if you have an abundance of fresh tomatoes, why not concider making sundried tomatoes. Then a lot of the cooking needed to remove the water is done. (not to mention having them in the off season)
Hmmm, another thought is what Chef used to say, "people are so used to sauce from a jar or can they have forgotten what a home made sauce really is."
