cook for a fairly long time over lowish heat, and gently mash the chunks to get a consistent texture. Problem is I can never seem to reduce it enough-the sauce is sometimes a bit thick but there’s also water that doesn’t boil off. I add salt and pepper, garlic (sautee that first, in butter or olive oil), whatever spice I can find-basil, parsley, thyme—some sugar, and at the end some butter. It’s not bad but I want to try something different.