Through trial and error I have worked to make it so that the tomatoes can cook down in the crockpot instead of on the stovetop. Two batches so far have had that cooked-too-long taste, because I still haven’t reached that delicate balance of cooking off the water but not burning the sauce. Last night’s tomatoes turned out best so far- only a corner of the pot was starting to look dark. I used a different crockpot whose ‘low’ must have been just right for cooking the tomatoes all night. A third will go in this week’s lasagna, the rest in some spaghetti dinner in the future. Yum!