This 2nd attempt at a 10 in deep dish worked out much better. No more water bombs! I decided to cook the canned tomatoes to reduce the water content. Duh! I kicked up the "sauce" with lots of garlic and onions, spices, etc. Unfortunately I liked the taste of the raw, unadulterated canned tomatoes from the first attempt better, even though it was a water bomb. I has a sad. So. Any suggestions for keeping the fresh taste of the canned toms without all the water?
edit: I noticed my pix came out all side waysy. Still trying to figure this part out.