Cool trick! Can you post a picture of what the sauce looks like after the water has been drained off? Do you cook the sauce, then freeze?
No real need for a pic, the bottle of liquefied tomatoes simply has no more clear water at the bottom after it's drained.
As for cooking the sauce, yes, I cook the sauce and then freeze it.
Title: Pizza Sauce from Liquid Tomatoes by pete
Yield: 12 ounces
24 ounces Liquid Tomato (from Garden fresh tomatoes)
1 teaspoons Balsamic Vinegar (Bellino)
1 teaspoons White Vinegar (Heinz)
1 teaspoons Red Cooking Wine (Holland House)
2 teaspoons Honey
1/2 teaspoons Salt
1/4 teaspoon Basil
1/16 teaspoons Red Hot Pepper, fine ground
1.) First cook down the sauce to desired consistancy over low heat.
2.) Add salt and taste just to get a baseline taste.
3.) Add all the vinegar and taste.
4.) Add the honey 1 tsp at a time and taste. You may desire to add
more honey or less to suit your own tastes.
5.) Add the Basil and red hot pepper. Stir, and allow to cool.
Note: Everyone has their own preferences for acidity & sweetness
so feel free to add more or less vinegar or honey to suit your
own tastes. I have found that making the sauce a bit more acidic
than what your taste buds tell you is perfect results in the
best taste for the final cooked pizza.