For Chicago Style deep dish pizzas, I strain it for about 45 minutes as indicated in the picture below. I do not like to strain it any longer than that as it dries up the tomato flavor too much I think. I used to strain it for hours, but I found that the result was very undesirable, at least IMO. For thin crust pizzas, I use it straight out of the can without any draining. In both cases, I mix and blend a number of spices and herbs with it. I have not found Escolon's 6 in 1 to be any more watery than other brands. My wife uses the drained liquid to add in a number of things (salad, soup) or we simply dispose of it.