There was no cooking time on the original recipe posted.. Just cook it
until you have about 2 1/2 cups (with pealed tomatoes). I go for a litle
more with the unpealed ones. It takes me a couple hours BUT I always use
the convection feature of my oven. The air blowing over it removes the
water faster. Plan to go longer with a conventional oven. I usually do not
have 2 1/2 cups left when I finish because I taste it too much :). Anyway
just cook it until you have a nice sauce.
Barb Beck
Edmonton, Alberta, Canada
Barb.Beck@xxxxxxxxxxx
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