Pasta sauce cooked SV
So my wife has a 3 day red sauce recipe from her grandma. She doesn't make it often because it has to be babysat and sits in the fridge overnight because we can't babysit it or just leave it out
I found a couple of old posts about it, but sometimes people learn new things so I'm asking.
I understand not getting the evaporation and reducing. But what if I do it in large mason jars with the lid off, or maybe cook it in a pot during the day and hold it SV overnight?
Just spit balling some ideas.