This is true for pasta sauce, but for fresh tomato (now is the season in NA ) sauce the cooking doesn't have to be so long.

I’ve found 4-5 hours to be my hot spot, with San Marzano tomatoes. Beyond that it reduces too much and doesn’t taste better. Less than that is okay… but it’s better at about four hours.

If I ever become that prepared for cooking I'll have to give that a try. Haha sounds good though