I use fresh tomatoes alot when I have them in season. What I do is get a large bowl and a mixing spoon that can lay across the bowl. I then blanch the tomatoes to get the skins off, slice them up, add a little salt, wrap them in a cheese cloth, then tie the cloth to the mixing spoon so it hangs over the bowl and then throw it in the refrigerator over night. The next day the toms are usually "dry" enough so they don't make the pizza soggy. And as for the liquid, I save it to use when I make sauces or for a really good bloddy mary!