I've been trying to follow Tong G's Pizza Bible sauce's and also from help here. But they seem to be watery and I want to know what the tip is to make them thicker. Possibly it's my technique.
I have used both Cento Marzano tomatoes and Alta Cucina. What I do is take out 5 or so tomatoes only and hand crush them and then mix them with some tomato paste. Then I will add salt and some oregano and spoon mix.
What I am looking for is sauce as seen in this video, at the 1:15 mark:
It looks very thick. I am guessing he is taking many tomatoes and blending them? Am I using just not enough tomatoes to make it thick? Is it because I am hand crushing and not blending?