Remove the lid, increase the heat to high and stir until the liquid has evaporated.

Stir again and cook until the liquid has evaporated, about 3 minutes.

Continue cooking a few minutes, until most liquid has evaporated.

Add the vinegar and cook until the liquid has evaporated.

Stir in tomatoes and cook until all liquid has evaporated.

In a few minutes all the liquid had evaporated, leaving behind a crust of salt.

Stir once, reduce the heat, cover and simmer for 13 minutes, or until the liquid has evaporated.

That is why warm liquids may evaporate more quickly than if they were cold.

Many liquids, as you probably know, will gradually evaporate away if left out.

Add the wine and cook until all the liquid has evaporated.