I just sauté the vegetables at the beginning with tomato paste, that way I don’t have to cook it for so long.

2 large 28oz cans whole peeled San marzano tomatos 1 6oz can tomato paste 5-6 stalks celery, chopped 1/4 cup apple cider vinegar 1 bell pepper, chopped 1 medium onion, chopped 4 tablespoons mustard 3-4 tablespoons sugar to taste salt, pepper, and Tony's creole seasoning to taste

Fix in a large pan/dutch oven. (I use a Caraway ceramic-coated Dutch oven) Add 1tbsp olive oil to pan and heat until shimmering. Add veggies and tomato paste to pan and sautee for 3-5 minutes or until they start to soften. Empty entire cans of whole tomatos and tomato paste into pan. Add vinegar, mustard, and sugar. Bring to a boil, then turn down heat and simmer for 30 mins. Scoop out the tomatos and puree in a food processor. Return puree to pan and simmer another 10-15 minutes. Sauce freezes well!