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>>>I do not understand about reducing the tomatoes. How do you go about that? <<<

Well, I just simmer in a big pot till it has steamed off half or more of the liquid.

Need to be cautious though, stir often and need a thick bottom pot and a very low heat or you will burn it and the whole pot will have the burnt taste - YUK. Don’t even think of it in a thin bottomed pot (unless you have a cast iron base to put under it or a good wood stove) - been there and messed up some otherwise good sauce. I put a cast iron disk on the gas burner and then a really heavy bottomed stainless pot that holds 24 quarts. (the bottom of this pot is about 1/2” thick double sided stainless with a core of I think copper, but it may be an aluminum core). It takes a full day to reduce it to really good sauce for chili or spaghetti.

For smaller batches, some use a slow cooker to do the job (but gotta leave the top vented) like they do for apple butter.

Takes lots of time, but the results are great - If you want to can it, you can just put it into quart jars,add a tablespoon of lemon juice, wipe the rims, put on simmered lids and bands, put into a big pot and cover with 1-2 inches of water, bring to a boil and keep it boiling for 40 minutes (under 1,000’ above sea level), remove them and let them cool... Presto - caned spaghetti/etc. sauce, and it will keep for years!