Detailed Instructions: Given the background description of some cooking related query, summarize the question into a title
Q: It has flavor, but its consistency is too thin.Will letting sit over medium low heat evaporate enough to increase its density or is this useless?Would bringing it to a boil help more. I don't want to ruin its flavor and am afraid bringing it to a boil with high heat will do just that.
A:
My tomato sauce is very watery