I decided to go ahead and do an experiment.I opened the 28 ounce Classico Peeled Ground tomatoes.
Straight from the can,it is alot like 6 in 1's,and when I strained the water,I got maybe 2 ounces after it sat for half an hour,and the water was a thick red color.Looked more like puree escaped the strainer that any water.
I do not recommend draining these tomatoes.After just 2 ounces loss of puree/water,it became a bit too thick or pasty when mixing the remaining back together.Heck,this might need a little water added for some applications.James,If this is what you used,then YES,I agree,it may need some water if its too thick out of the can.
See,when I drained the Classico crushed tomatoes,I got a lot of water out of it,and most of it was clear and barely any red was coming out with it.This is the can I had trouble with water pooling without straining.The Peeled ground tomatoes are indeed much thicker.
Also,You can hear it too,before you open a can.Shake the cans and the crushed sounds alot more watery inside than the peeled ground tomatoes do.
Just wanted to pass this along.