I taught a small cooking class once and we made a few versions of tomato sauce (so you see, my saucy passion is legit and far-reaching). One was a raw tomato sauce that isn't a far cry from pico de gallo but instead, the diced summer tomatoes swim in garlicky olive oil with loads of fresh basil and Italian parsley - it's heavenly, yes. The others were that family-style sugo to which I previously referred (a version of that, at least), and the last was a marinara. The question regarding the wateriness of a tomato sauce came up, which is why I'm including it here. To keep your sauces thick, rich, and decidedly un-watery, you simply want to allow them to cook a while, uncovered. This will evaporate and reduce the liquid - the water - in the tomatoes down down down until the sauce has no choice but to be exactly as you wish. Which is to say, it will be un-watery. The water problem is really more prevalent with sauces made from fresh tomatoes, as opposed to canned. And it's totally avoided altogether in sauces that begin with store bought-jarred marinara, like the one we're making today. Yet another win for this "incredible" sauce.