Talked with a pizza shop owner here in my area (and he claims to be "NY pizza" - he's not) a couple weeks back and he said that he simmered his "pizza sauce" for 8 hours like it was a badge of honor or something. I didn't have the balls to tell him I thought that's a bad idea.
Wow,8 hours? Jeez!Is there that much water in it???
I used to eat at a Pizza shop in NY years back,and the owner cooked(simmered) his sauce every morning before opening.
They had excellent pizzas,calzones,pasta of all kinds,etc you name it.His sauce went on everything,including his pizzas.I loved the sauce too,cant remember it ever tasting over cooked or too done.
He was old school,in business for 40 years but he simmered his sauce for a few hours(about 3 hrs) before opening everyday around 11 pm.A buddy of mine worked there a few years and said they did this to thicken the sauce,thats all.They simmered on very low heat.I can understand that...but 8 hours? That would turn anything back into paste unless it was a very watery base sauce to start with!