One of the points of cooking with alcohol is that it brings out flavor componenets that are not water or oil soluable. In other words, alcohol releases flavors in food that would otherwise be hidden.
This is especially true with tomatoes.
You don't want to evaporate too much of the alcohol out of the wine before you allow it to do its magic on the tomatoes.
This is why so many recipes direct you to add the tomatoes to the pot first, then add the wine and let them cook together. Once the flavor components are dissolved into the sauce, it's fine to evaporate off most of the alcohol (it's impossible to get rid of all of it).
Less is not more. More is more and more is fabulous.