Lovely recipe! I like to cook mine down a bit, mellows the acidity of the tomatoes for me and I love thick sauce. I actually made and canned marinara earlier this fall! It ended up a bit sour from the added citric acid so hubby told me to price out a pressure canner for next year.I wrote out the recipe here:
https://www.backyardchickens.com/threads/sallys-gf3-thread.1579174/page-6#post-26871255