Hi and greetings! I've been an avid pizza maker for the last few year and just found this wonderful site. I mostly make pizza in the winter (though I'm gearing up to whole-heartedly enter the arena of grilled pizza this summer) and will often use Muir Glen pizza sauce doctored up with some additional dried herbs and several cloves of fresh garlic as my sauce.
I'm itching for a cleaner tomato flavor and have been thinking about simply using diced canned tomatoes, however the one time I did this the sauce was extremely watery. So, my idea is to drain and/or pat the tomatoes dry before adding a few additional ingredients (i.e. olive oil and fresh garlic foremost but I'm open to other suggestions). Any recommendations on whether to drain; how long to drain; whether to also pat dry with paper towels; etc? Any favorite simple relatively fresh pizza sauces out there?