Can you share your technique? (being serious, I wanna read many different techniques)
Also, I think I can just use a can of tomato puree and add water until desired consistency is reached.
Well, I put the can's contents (including the liquids) through a food strainer (Roma food mill). Not having a fine enough seive or some muslim cloth I decided to make Marinara sauce.
I think I should have simply taken each tomato from the can, slit the side to remove any liquid, and then just lightly crushed into a pulp and season. Every day is a learning day.
I am trying to get out of my bad habits, and dropping all the things I learned from UK chefs who probably know little about pizza. Prior to finding this site I made a pizza sauce from a Jamie Oliver recipe, which in itself came from his mentor Gennaro Contaldo. This involved plenty of heat and reducing of the tomato sauce