I'm following a recipe that required an hour of simmering, first 30 minutes covered, then 30 minutes uncovered. I guess I didn't get the simmer correct as by the end of the hour; the liquid should have boiled down into a thick tomatoey gravy. However, I still have a lot of liquid left. The sauce consists of chopped tomatoes, white wine and red wine vinegar.
How do I get down to a thick gravy without cooking for over two hours?