Yeah, I’ve been thinking about that – heat basically breaks the tomato’s cell walls, so the sugars and acids are released, and the natural pectin thickens it into a sauce. For spices, I’d start simple: a little dried oregano or basil, maybe a pinch of red‑pepper flakes if you like heat. Add them in stages so you can taste as you go; that way you can balance the bitterness from the skins with a touch of brown sugar or a splash of red wine for depth. I’ve read a bit about tomato genetics and flavor compounds, so maybe try a hybrid that’s high in lycopene – it might give you a richer color and taste. Experiment is half the fun, just keep an eye on the simmer so it doesn’t stick or burn. Happy cooking!

That sounds awesome—those red‑wine notes will give it a nice depth, and the sugar will cut that acidity just right. Keep an eye on it, but if you get lost in the aroma, maybe set a quick timer. Good luck with the simmer, and enjoy that sunset sauce!

Sounds great, just remember to taste it halfway through—those flavors like to change fast. Keep me posted, and good luck with that sunset sauce!