Hey All, We just harvested our tomatoes and I got ambitious and used a bunch that had tears, bad spots, etc. for some spaghetti sauce. I had never done that before. Anyway, long story short, my family went absolutely nuts over the stuff. I usually make sauce from cans of crushed tomatoes. So we still have a ton of tomatoes and want to can the reduced tomatoes. What kind of pan should I use? Last night I used a 5.5 quart "chicken fryer", which to me kind of looks like a big sauce pan. It is a tri-ply pan from a "members mark" set I got from Sam's Club. I have read on the internet that this was rebranded Tramontina. Would a similar pan with a big, thick aluminum disk be better (more even heat on the bottom)? What type of heat is best? Last night I just boiled it down fast since we were pressed for time. I had it on pretty high and it took about an hour to get about a quart of sauce. Does it matter if you reduce it quickly or not? Is there a "best" temperature range for flavor? Any links or info on this type of sauce making would be appreciated. I am quite ignorant about sauce making in general outside of your standard white cream sauce (I know there is a french name for this) and its various thicknesses. I've never touched reduced sauces before. We are hooked! I want to make it the best I can. Thanks for any help.