I'm just finishing a batch of tomato sauce.
This Time I lined a 12x9 in cake pan with parchment paper and poured a 1lb 10 oz of Ragu garden style sauce in it . I spread the sauce evenly. It was between 1/4 and 1/2 in deep.
I placed in the oven (with an iron griddle under it as a buffer, heat sink) and set the oven temp midway between off and W.
It took forever . I started at around lunch time and removed it to the fridge at 10 pm. In the morning I put it back in the oven and by noon it was leathery.
I have it in the freezer now and will food processor it this afternoon. ( thanks for that tip SARBAR! I never would have thought of it.)
I'll let you know how the chop turns out.